PRESERVED LEMON SLICES RECIPES

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HOW TO MAKE PRESERVED LEMONS RECIPE - BBC FOOD



How to make preserved lemons recipe - BBC Food image

Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour. Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars.

Provided by Thane Prince

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Makes 2x500ml/18fl oz jars

Number Of Ingredients 5

10-15 unwaxed lemons
250g/9oz flaky sea salt (depending on the size of the lemons)
2 cinnamon sticks (optional)
2 dried red chillies (optional)
4 bay leaves (optional)

Steps:

  • To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
  • For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices.
  • Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons.
  • Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.
  • Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.
  • Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish.

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS RECIPE ...



Chicken Tagine With Olives and Preserved Lemons Recipe ... image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http//schema.org, Calories 628, UnsaturatedFatContent 29 grams, CarbohydrateContent 12 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 46 grams, SaturatedFatContent 11 grams, SodiumContent 874 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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