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    You are in: Home / Community Forums / Middle East & North Africa / Chicken with preserved lemons and couscous
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    Chicken with preserved lemons and couscous

    Len in Bucharest, Romania
    Wed May 09, 2007 2:52 am
    Regular "Line Cook" Poster
    Chicken with preserved lemons and couscous (original link with photos)

    Ever since I returned from a few days trip to Morocco I have tried to reproduce a dish which I liked a lot there: chicken with preserved lemons. I had several unsuccessful tries with fresh lemons but the result was too sour. So in order to prepare this dish I required preserved lemons.

    Mandatory step: preserved lemons

    * take a lemon, cut it almost in half, but leave the 2 parts joint. Do the same think on a perpendicular direction. This will leave you a lemon cut in 4 pieces but still tied together by the lemon skin.
    * add as much salt as possible
    * put in a glass jar which has a way to seal the content (like a metal cap)
    * prepare other lemons in the same way and put them in the glass jar (as much lemons as it can fit). I managed to fit 6 lemons in a 1l glass jar.
    * add lemon juice (from other lemons) until all the lemons in the jar are emerged
    * add some extra salt
    * fit the cap and seal the jar
    * each 1-2 days for about a weak add more salt (this is one step I forgot)
    * leave in a dry, cool and dark place for 4-6 weeks.


    Ingredients

    * 4-5 quarters of preserved lemons (this means 1 1/4 lemons) cut in smaller pieces

    Preserved lemons

    * one chopped onion
    * 1 tablespoon ginger and 1 tablespoon curcuma (this will add to the nice yellow color of the resulting sauce)
    * skinned chicken (I added 2 legs and 2 breasts without bones) cut in pieces (not very small)
    * olive oil
    * 10 olives (I could only find black olives)
    * do not add salt, it will come from the lemons!


    Preparation

    * Brown the chicken in olive oil until it's white
    * Remove the chicken and sauce
    * Brown the onion in a tablespoon of olive oil
    * Add the ginger and the curcuma and some pepper and stir for 1 minute (be careful not to burn the curcuma)
    * Add the chicken, 1 cup (250 ml) of water, the lemons and one tablespoon of the lemons sauce
    * Leave it on a low flame for 20 minutes

    Chicken with preserved lemons

    * Serve with couscous

    Chicken with preserved lemons and couscous

    * Enjoy

    Len
    Elmotoo
    Fri May 11, 2007 4:28 pm
    Forum Host
    Len, welcome! I found a few recipes for chicken with preserved lemons but they are different from yours. There are also many recipes for preserved lemons. What I would suggest, since you found such a wonderful recipe, is to post it!
    Thank you for sharing! And maybe you'd like to play NA*ME Tag? Once your Chicken with Preserved Lemons is posted, you can put it into a cookbook named 'NA*ME Tag' & come on over, tag a recipe of whoever (whomever??) is IT & then YOU will be IT & somebody can tag YOUR recipe!

    Beth
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