NOTE: For less sodium, use ripe olives instead of calamatas.
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Pour oil into a 10-12" frying pan over medium-high heat. Add chicken
and turn pieces often to brown on all sides, about 15 minutes. Lift
out chicken; set aside.
Remove all but 1 tablespoon oil from pan. Add onion; stir often over
medium-high heat until tinged with brown, about 5 minutes. Stir in
paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken,
olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon
liquid.
Cover pan and simmer, turning once, until meat is no longer pink at
bone (cut to test) 20-25 minutes. Skim and discard fat; transfer
chicken and sauce to a wide bowl. Garnish chicken with remaining
lemon wedges and cilantro.
