Moroccan Dinner--Chicken in preserved lemon and olive sauce

Yes, just the peel not the flesh. The pith just tastes...preserved. I've been

using this since the late 90's and we like it but we don't really know if there is a better way. Maybe Richard might post how he makes them. They last forever in the fridge so lots of flavor boost for lots of things. And I just make a half recipe each time.

 
I can't see the recipe cause it's the NY Times but this recipe

easy. Maybe Richard will post his recipe.

 
I'll check my duplicates and keep an eye out (more)

for donations at work...
my original set went through a flood , and some of the volumes were trashed. So I have replaced them as I find them

 
Mine were very simple: just salt, juice, and olive oil

I'll have to look up the proportions later. But i should think any recipe you find with those ingredients will be fine- it is not a complicated process.

Paul, after the lemons sit, the fleshy part pretty much disintegrates into the mixture anyway. The rinsing between your fingers washes it away. It doesn't look very appetizing anyway, it's the peel that carries the flavor.

 
Thank you I am on the lookout for special lemons

I've been buying these Tassos Greek roasted peppers at Costco. The jars will be perfect.

 
I have 5 spiral booklets and the menu guide and recipe index

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I followed the link

He's got a wonderful recipe for King Ranch Casserole too. I wondered about his picture, though. I clearly has whole preserved lemons on the plate and I'm sure you wouldn't have used them whole.

 
oops, those were the olives!

Silly me. At first glance they looked like whole preserved lemons. His King Ranch Casserole is great too.

 
Harissa has arrived

I ordered preserved lemons. What do you think about rubbing spice blend on chicken and leaving it on as a marinade for a few hours or overnight?

 
Made it last night

A very tasty dish and easy as can be. The only problem was I discovered as it was being served that my husband HATES olives. Who knew?

 
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