Chicken With Preserved Lemon & Rosemary

[richard-in-cincy]

3 tbls butter, softened

1 tablespoons chopped rosemary

1/4 cup finely diced onion

5-7 cloves of garlic, minced

2 tbls diced preserved-lemon

Salt and freshly ground black pepper to taste

1 chicken, butterflied

olive oil

Combine butter, rosemary, onion, garlic, and preserved lemon in a bowl, and season to taste with pepper. Separate the chicken skin from the flesh, and stuff this mixture in between. Brush the chicken with oil and season to taste with salt and pepper.

Put chicken on medium grill, skin-side down, and grill until the skin is brown, 4 to 5 minutes, moving to a cooler spot if there is a flare up. Turn the chicken over, close the grill, and cook for 15-20 minutes, or until the juices run clear.

 

[bobbijoaz]

Thanks Richard. I like getting recipes that use preserved lemons.

I made a large jar last winter and have quite a bit of it left in my frig.

 

[joanietoo]

Ahh, yummy, haven't used my preserved lemons in about two weeks...supper tomorrow, thanks

 

[angak]

oooh, now I've got to make me some preserved lemons.

 

[angak]

a link to Paula Wolfert's recipe for preserved lemons, and inside a funny link to Gail's with our

own Moyn and Curious and Misplaced and Joannie sorting out Moyn's dilemma.

http://boards.epicurious.com/thread.jspa?messageID=530332򁞜

When you copy and paste the above, remove the squares that show up at the end of the address.

http://www.leitesculinaria.com/recipes/cookbook/preserved_lemons.html

 

[barb_b]

OK...OK....I admit it...I don't think I have ever had a "preserved lemon", What's the fuss? (m)

I love lemons. What does this mysterious "preserved lemon" taste like?

I am not a fan of the gooey fruits in the traditional "fruit cake" Is it similiar???

So many threads on this "lemon",,,,How is it different from a Lemon??? I really would love your thoughts.

Is it the taste or the presentation? How does the taste differ from a regular lemon?
TIA,
Barb

 

[nan]

That is so funny Ang, I remember that thread, I had used the recipe on the link.....

to make the lemons and great chicken dish. I had been away from the swap for a while and could not figure out how that got so complicated!!!
I have preserved lemons this way several times and they keep wonderfully.
Barb, is's hard to explain, a whole different criter--whole different taste.
Saved Richard's recipe, love lemon and rosemary together!!Thanks
Here is link for chicken:
http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=5E49868F-F0EB-4C61-B213C9BB53F19F9C

http://content2.williams-sonoma.com/recipe/recipedetail.cfm?objectid=CA543525-A22C-4436-BD0F613E31EEDED7,returnpath=%2Frecipe%2Frecipedetail%2Ecfm%3Fobjectid%3D5E49868F%2DF0EB%2D4C61%2DB213C9BB53F19F9C

 

[angak]

Joannie, Misplaced, Moyn and Curious, the inside link is a must for you all!

 

[curious1]

Too funny, the blind leading the blind, lol. I made mine way too salty.