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Moroccan Chicken With Olives & Preserved Lemons

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 tsp. turmeric

1 preserved lemon , most of the pulp removed; the rind cut into thin strips

About 10 sprigs fresh cilantro, leaves and stems finely chopped; more chopped leaves for garnish

1/2 tsp. ground ginger

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 cup red-brown unpitted olives, such as Gaetas

3-lb. chicken, cut into 8 pieces

1 tsp. paprika

Small bunch fresh flat-leaf parsley (about 8 sprigs), leaves and stems finely chopped

1/8 to 1/4 tsp. cayenne

Small pinch saffron (about 10 threads), crushed

1/4 tsp. ground cumin

1/4 cup olive oil

1 medium onion, finely diced (to yield about 1 cup)

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