Daysdegrassi
Well-Known Member
Made this today and boy is it good! And healthy too. So I'll leave a recipe. First, for the preserved lemons. Moroccans have been making this dish for centuries:
3-4 lemons, preferably a Meyer lemon
1 cup of Kosher Salt
1/2 cup of hot water
1 cup of lemon juice
Cut the lemons into quarters and take out the seeds. Then, put them in a jar (like an empty pickle jar, or something like that). After doing this, take your cup of salt and pour it on top of the lemons. Then, take the 1/2 cup of hot water and cup of lemon juice, and add it into the jar. Seal the jar and leave it on the counter for a month. Do NOT refrigerate, as this will halt or slow the process. Don't worry, you will not be sick from leaving the lemons out to preserve.
Now, after your lemons have been sitting in the jar for a month (you can leave them like this for up to 6 months, by the way), they are ready for use. Here are the ingredients for the chicken dish:
1 whole cut-up chicken, preferably skinned
4 cloves of garlic
2 white or yellow onions
jar of green olives
1/2 teaspoon of saffron threads
teaspoon of turmeric
pinch of salt
cilantro
parsley
1/2 teaspoon of pepper
1/3 cup of vegetable oil
Now, what you're gonna want to do is have a food processor handy. Cut up the onions, parsley, cilantro and garlic, and put those in the food processor, along with 2 tablespoons of olive oil and all the spices mentioned above. Once that is all blended together, rub it into the chicken, and place the remains of the sauce, as well as the chicken, into a deep dish and leave it in the fridge overnight to marinade. The next day, take it out and add the jar of green olives and preserved lemons into the dish, and put it in the oven on 350F for around 45 minutes or until otherwise finished. This tastes great on a bed of couscous as well. It should serve at least 4 people.
3-4 lemons, preferably a Meyer lemon
1 cup of Kosher Salt
1/2 cup of hot water
1 cup of lemon juice
Cut the lemons into quarters and take out the seeds. Then, put them in a jar (like an empty pickle jar, or something like that). After doing this, take your cup of salt and pour it on top of the lemons. Then, take the 1/2 cup of hot water and cup of lemon juice, and add it into the jar. Seal the jar and leave it on the counter for a month. Do NOT refrigerate, as this will halt or slow the process. Don't worry, you will not be sick from leaving the lemons out to preserve.
Now, after your lemons have been sitting in the jar for a month (you can leave them like this for up to 6 months, by the way), they are ready for use. Here are the ingredients for the chicken dish:
1 whole cut-up chicken, preferably skinned
4 cloves of garlic
2 white or yellow onions
jar of green olives
1/2 teaspoon of saffron threads
teaspoon of turmeric
pinch of salt
cilantro
parsley
1/2 teaspoon of pepper
1/3 cup of vegetable oil
Now, what you're gonna want to do is have a food processor handy. Cut up the onions, parsley, cilantro and garlic, and put those in the food processor, along with 2 tablespoons of olive oil and all the spices mentioned above. Once that is all blended together, rub it into the chicken, and place the remains of the sauce, as well as the chicken, into a deep dish and leave it in the fridge overnight to marinade. The next day, take it out and add the jar of green olives and preserved lemons into the dish, and put it in the oven on 350F for around 45 minutes or until otherwise finished. This tastes great on a bed of couscous as well. It should serve at least 4 people.
