ISO: ISO T&T Rec. using Moroccan Preserved Lemons. I've made a jar of them, ...
- Thread starter marianne
- Start date
In Search Of:
luisa_calif
Well-known member
I just saw this one.
But you probably already saw it.
http://www.epicurious.com/recipes/recipe_views/views/102250
But you probably already saw it.
http://www.epicurious.com/recipes/recipe_views/views/102250
This should have been posted as one of my recipes that no one will try REC: Moroccan Fried Chicken
Moroccan Fried Chicken
Recipe By
aula Wolfert
Serving Size : 4
2 pounds chicken legs -- (8 small) with thighs, separated into 2 pieces and boned
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic -- sliced thin
1 1/2 tablespoons parsley -- chopped
1 pinch ground ginger
1 pinch ground cinnamon
Coarse salt and freshly ground pepper
1 quart vegetable oil -- (about) for deep trying
3 large eggs
1 1/2 tablespoons milk
1 1/2 cans fine dry breadcrumbs
1 cup butter lettuce -- in bit-size pieces, such as Boston
3 lemons
black olives -- Moroccan, for garnish
Seven-Day Preserved Lemons -- (See Recipe)
Red Peppers And Preserved Lemon Peels -- (See Recipe)
1. Pound each chicken piece until 1/4 inch thick. Trim away any fat and gristle. (Do not worry if the pieces are not all the same size.) In a bowl mix the oil, lemon juice, garlic, parsley, ginger, cinnamon, salt, and pepper. Add the chicken and let it marinate at least 1 hour at room temperature, tossing occasionally, or in the refrigerator for no more than 4 hours.
2. In a deep fryer, heat at least 4 inches of oil to 360 degrees F.
3. In a small bowl, beat the eggs and milk until well combined. Drain the chicken pieces, but do not pat them dry; discard the marinade. Dip the moist chicken pieces in breadcrumbs and arrange them side by side on a large tray.
4. Dip 3 or 4 pieces of breaded chicken at a time (enough to fit in the fryer without crowding) into the beaten eggs and add them one at a time to the hot oil. Fry until the pieces float to the surface and turn golden brown, about 2 minutes. (Cooking time may vary because it depends on the thickness of the chicken.) Turn the chicken and fry until the second side is golden-2 minutes.Remove the pieces with a slotted spoon and drain on paper toweling. Repeat with the remaining chicken pieces.
5. Cover a large platter with the lettuce, Arrange the chicken on top. Decorate with wedges and olives. Sprinkle the chicken with coarse salt.
NOTES : Chicken must marinate for 1 hour at room temp or 4 hours refrigerated
Moroccan Fried Chicken
Recipe By
aula WolfertServing Size : 4
2 pounds chicken legs -- (8 small) with thighs, separated into 2 pieces and boned
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic -- sliced thin
1 1/2 tablespoons parsley -- chopped
1 pinch ground ginger
1 pinch ground cinnamon
Coarse salt and freshly ground pepper
1 quart vegetable oil -- (about) for deep trying
3 large eggs
1 1/2 tablespoons milk
1 1/2 cans fine dry breadcrumbs
1 cup butter lettuce -- in bit-size pieces, such as Boston
3 lemons
black olives -- Moroccan, for garnish
Seven-Day Preserved Lemons -- (See Recipe)
Red Peppers And Preserved Lemon Peels -- (See Recipe)
1. Pound each chicken piece until 1/4 inch thick. Trim away any fat and gristle. (Do not worry if the pieces are not all the same size.) In a bowl mix the oil, lemon juice, garlic, parsley, ginger, cinnamon, salt, and pepper. Add the chicken and let it marinate at least 1 hour at room temperature, tossing occasionally, or in the refrigerator for no more than 4 hours.
2. In a deep fryer, heat at least 4 inches of oil to 360 degrees F.
3. In a small bowl, beat the eggs and milk until well combined. Drain the chicken pieces, but do not pat them dry; discard the marinade. Dip the moist chicken pieces in breadcrumbs and arrange them side by side on a large tray.
4. Dip 3 or 4 pieces of breaded chicken at a time (enough to fit in the fryer without crowding) into the beaten eggs and add them one at a time to the hot oil. Fry until the pieces float to the surface and turn golden brown, about 2 minutes. (Cooking time may vary because it depends on the thickness of the chicken.) Turn the chicken and fry until the second side is golden-2 minutes.Remove the pieces with a slotted spoon and drain on paper toweling. Repeat with the remaining chicken pieces.
5. Cover a large platter with the lettuce, Arrange the chicken on top. Decorate with wedges and olives. Sprinkle the chicken with coarse salt.
NOTES : Chicken must marinate for 1 hour at room temp or 4 hours refrigerated
REC: Seven-Day Preserved Lemons..
Seven-Day Preserved Lemons
Recipe Byaula Wolfert
2 lemons -- ripe
1/3 cup Kosher salt
1/2 cup fresh lemon juice
Olive Oil
Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with the salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid. Pour in the lemon juice. Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute the salt and juice. To store, add olive oil to cover and refrigerate for up to 6 months.
Seven-Day Preserved Lemons
Recipe By
aula Wolfert2 lemons -- ripe
1/3 cup Kosher salt
1/2 cup fresh lemon juice
Olive Oil
Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with the salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid. Pour in the lemon juice. Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute the salt and juice. To store, add olive oil to cover and refrigerate for up to 6 months.
REC: REd Peppers & Preserved Lemon Peels
Red Peppers And Preserved Lemon Peels
Recipe Byaula Wolfert
Serving Size : 4
1 pound ripe tomatoes -- (2 large), peeled, seeded, and cut into 3/4-inch chunks
2 Red Bell Peppers -- (up to 3) roasted, peeled, stemmed, seeded, and cut into small pieces (3/4 Cup)
3 tablespoons minced red onion -- or scallions (white part only)
3 tablespoons olive oil -- fruity
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch sweet paprika
1 pinch cayenne pepper
Seven-Day Preserved Lemons -- (See Recipe) use 4 wedges only
In a medium glass serving dish, combine the tomatoes and peppers. Add the onion, oil, lemon juice, cumin, salt, paprika, and cayenne, and toss to mix. Cover the mixture and refrigerate for 30 to 60 minutes, until well chilled. Rinse the preserved lemon under running water and cut away and discard the pulp. Cut the peel into 1/8- to 1/16- inch dice. Just before serving, sprinkle the preserved lemon peel over the chilled salad.
Red Peppers And Preserved Lemon Peels
Recipe By
aula WolfertServing Size : 4
1 pound ripe tomatoes -- (2 large), peeled, seeded, and cut into 3/4-inch chunks
2 Red Bell Peppers -- (up to 3) roasted, peeled, stemmed, seeded, and cut into small pieces (3/4 Cup)
3 tablespoons minced red onion -- or scallions (white part only)
3 tablespoons olive oil -- fruity
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 pinch sweet paprika
1 pinch cayenne pepper
Seven-Day Preserved Lemons -- (See Recipe) use 4 wedges only
In a medium glass serving dish, combine the tomatoes and peppers. Add the onion, oil, lemon juice, cumin, salt, paprika, and cayenne, and toss to mix. Cover the mixture and refrigerate for 30 to 60 minutes, until well chilled. Rinse the preserved lemon under running water and cut away and discard the pulp. Cut the peel into 1/8- to 1/16- inch dice. Just before serving, sprinkle the preserved lemon peel over the chilled salad.
Luisa that looks so good, love butternut and couscous! Marianne, this chicken is Yummers too-
Braised Chicken with Preserved Lemon
The stigmas from a small purple crocus, saffron is the world’s most expensive spice. Each flower bears only three stigmas, which must be picked by hand and dried. Only a tiny bit of saffron, however, is needed to flavor food and tint it with the spice’s characteristic dark yellow color.
3 Tbs. extra-virgin olive oil
1 chicken, 3 to 4 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
8 shallots, halved lengthwise
1/2 tsp. crushed saffron
1 tsp. ground coriander
3 cups chicken stock
1 1/2 lb. Yukon Gold potatoes cut into
1/2-inch pieces
Peel of 1/4 preserved lemon, thinly sliced
(see related recipe at right)
4 fresh flat-leaf parsley or cilantro sprigs
1 cup pitted green olives
Preheat an oven to 375°F.
In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Season the chicken with salt and pepper. Working in batches, brown the chicken on all sides, 3 to 4 minutes total; transfer to a plate.
Add the shallots to the pan and cook, stirring occasionally, until golden, about 5 minutes. Add the saffron and coriander and cook, stirring, for 1 minute. Add the stock and bring to a boil. Return the chicken to the pan, add the potatoes, preserved lemon and parsley and bring to a boil. Stir, cover the pan and transfer to the oven. Cook until the chicken is cooked through and very tender, about 45 minutes.
Remove the pan from the oven and stir in the olives. Taste and season with salt and pepper. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
Braised Chicken with Preserved Lemon
The stigmas from a small purple crocus, saffron is the world’s most expensive spice. Each flower bears only three stigmas, which must be picked by hand and dried. Only a tiny bit of saffron, however, is needed to flavor food and tint it with the spice’s characteristic dark yellow color.
3 Tbs. extra-virgin olive oil
1 chicken, 3 to 4 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
8 shallots, halved lengthwise
1/2 tsp. crushed saffron
1 tsp. ground coriander
3 cups chicken stock
1 1/2 lb. Yukon Gold potatoes cut into
1/2-inch pieces
Peel of 1/4 preserved lemon, thinly sliced
(see related recipe at right)
4 fresh flat-leaf parsley or cilantro sprigs
1 cup pitted green olives
Preheat an oven to 375°F.
In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Season the chicken with salt and pepper. Working in batches, brown the chicken on all sides, 3 to 4 minutes total; transfer to a plate.
Add the shallots to the pan and cook, stirring occasionally, until golden, about 5 minutes. Add the saffron and coriander and cook, stirring, for 1 minute. Add the stock and bring to a boil. Return the chicken to the pan, add the potatoes, preserved lemon and parsley and bring to a boil. Stir, cover the pan and transfer to the oven. Cook until the chicken is cooked through and very tender, about 45 minutes.
Remove the pan from the oven and stir in the olives. Taste and season with salt and pepper. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
And I should have posted this recipe as one that no one will try also Charlie. I posted>>>
this a while back and don't think anyone tried it. It is a delicious couscous although I don't think that the lemon is really the star in it. But I make it often. One of my favorite ways to use the preserved lemon is to julienne and sprinkle over salads. It just brightens up the salad.
this a while back and don't think anyone tried it. It is a delicious couscous although I don't think that the lemon is really the star in it. But I make it often. One of my favorite ways to use the preserved lemon is to julienne and sprinkle over salads. It just brightens up the salad.
luisa_calif
Well-known member
I guess now I should make some preserved lemons now! Unfortunately I already picked and squeezed
my huge crop of 9 Meyers lemons. But my MIL has a tree-full. I'll have to cage some more!
my huge crop of 9 Meyers lemons. But my MIL has a tree-full. I'll have to cage some more!
Lisa, use Chirtmas Tree lights in your lemon trees (the regular size lights, not the mini's)...
to keep your trees warm. I use the clear C7 indoor/outdoor 25 light sets from Wal Mart. The first two years one string for each tree was enough, but this winter we added a second string to each tree. My trees are in pots, and are about 4 feet high and 4-5 feet wide. (They are very bushy, not limbed up like some I've seen).
I put a thermometer in my trees to check the temp. The outside air was in the upper 20's, but the air around the trees was 34-36 degrees! When you attach the lights, make sure that the bulbs don't burn the leaves or fruit. We leave the lights in the trees all winter, and they look so pretty when they are lit.
Another quick fix is to get a washing machine shipping carton from Sears or such, place it around the tree, and put a flood light inside. It will generate enough warmth, and can easily be dismantled when it warms up.
Hope this info isn't too late for you.
to keep your trees warm. I use the clear C7 indoor/outdoor 25 light sets from Wal Mart. The first two years one string for each tree was enough, but this winter we added a second string to each tree. My trees are in pots, and are about 4 feet high and 4-5 feet wide. (They are very bushy, not limbed up like some I've seen).
I put a thermometer in my trees to check the temp. The outside air was in the upper 20's, but the air around the trees was 34-36 degrees! When you attach the lights, make sure that the bulbs don't burn the leaves or fruit. We leave the lights in the trees all winter, and they look so pretty when they are lit.
Another quick fix is to get a washing machine shipping carton from Sears or such, place it around the tree, and put a flood light inside. It will generate enough warmth, and can easily be dismantled when it warms up.
Hope this info isn't too late for you.
I am as well, cheezz - but we have a little microclimate here, my block is just
over the rise of a hill, sort of tucked into a little pocket. The air is never still, and because the lots are dug back into the hill, we are always cooler than everything else around here. It's great in the summer, but not so good in the winter. We usually get more rainfall in the immediate area than the surrounding as well.
Right now the inside of my house is 60, and outside is 48. (I'm such a wimp!)
over the rise of a hill, sort of tucked into a little pocket. The air is never still, and because the lots are dug back into the hill, we are always cooler than everything else around here. It's great in the summer, but not so good in the winter. We usually get more rainfall in the immediate area than the surrounding as well.
Right now the inside of my house is 60, and outside is 48. (I'm such a wimp!)
I love the lights idea - that would definitely work. It wasn't as cold here last night, so I think
we've seen the last of the cold snap.
I know it doesn't seem cold to most people, but these are very unusual temperatures for this area. Hopefully the state's citrus crop didn't get too damaged from it.
we've seen the last of the cold snap.
I know it doesn't seem cold to most people, but these are very unusual temperatures for this area. Hopefully the state's citrus crop didn't get too damaged from it.