Moroccan Chicken with Preserved Lemons

The lemons, after removing the flesh
The lemons, after removing the flesh

Finally! I got to use my preserved lemons just now. (I have random things now in the fridge, including the leftover (ugly) chicken confit. But this one is really unfamiliar, even now that I’ve made it. I can’t imagine how else to use it. 🙂

But I loved this recipe. My mom didn’t. It was fine with my ate. Soooo, it’s all good anyway. I read through a couple of recipes just like it to become more familiar with it and this is the recipe that I followed, kinda. I didn’t have any fresh herbs at hand. So I added green onion, and a bit of dill weed, just because.

The cooked chicken
The cooked chicken

I just defrosted the chicken, added in the all ingredients like garlic, minced preserved lemon, onion, spring onion, ground black pepper, ginger, fresh turmeric, and a couple of handful of black olives. I topped it with olive oil and a couple of (big) pats of butter. On the stovetop it went, over a low fire for more than an hour.  It actually smelled delish!

Up-close, with all my olive loves :)
Up-close, with all my olive loves 🙂

Afterwards, I tasted it. It was sour, salted just right, with a hint of Asian (iI couldn’t describe it any way – the curry-ish, but not flavor that was present). The leftover bits were wonderful, tangy. But my mom found the flavor too strong! So she decided to taste it, and eat something else. Boo. But I liked it. The flavors came through, though I don’t think it overpowered the chicken flavor. Not at all.

Moroccan Chicken with Preserved Lemons Recipe

8 wedges of the preserved lemons, minced
1 whole chicken, cut into serving pieces
handful of olives
1 onion, diced
1 head of garlic, smashed and peeled
thumbful of ginger, sliced
thumbful of turmeric, sliced
random herbs like dill weed
pepper
olive oil, about 1/4 cup

Mix and toss all of the ingredients together, then place over low fire. Let simmer, ensuring the chicken gets cooked, for about an hour. Serve 🙂

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