Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Preparation

1. Step 1

   Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

   Step 2

   Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

   Step 3

   Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

   Step 4

   Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.