Here’s a great recipe to prepare with those preserved lemons you made! Like the recipe for the lemons, I adapted this recipe from the book Moroccan Cafe. Our colloquial name for this dish is “Moroccan Chicken.”
3.5 to 4 lbs chicken pieces, bone-in and skin-on.
1 onion, chopped
4tb olive oil
1 tsp turmeric
1/2 tsp cinnamon
pinch powdered ginger
1 or 2 tsp salt
fresh ground pepper
4 cloves garlic, minced
3 sprigs each parsley + cilantro leaves, chopped
3/4 c water
2/3 cup purple olives, pitted. whole or chopped, your choice
1 or 2 preserved lemons, cut into eighths or diced.
1. Heat the oil and butter in a saute pan. Saute the onion with the ginger, turmeric, cinnamon, salt and pepper until the onions become translucent. Add chicken pieces and, using tongs, turn the chicken pieces to coat them in the sauce. Then raise the heat and brown the chicken pieces on all sides.
2. Add the garlic, parsley, cilantro and water. Bring to a boil, cover and simmer on low heat for about an hour.
3. Remove chicken and reduce sauce slightly (I prefer a lot of sauce, myself, but you can reduce for thickness and/or flavor). Add lemons and olives along with chicken pieces, heat slowly, and serve hot over rice or couscous.
–> You can use either a whole cut-up chicken or chicken pieces as you prefer. We like to use whole legs, usually four.
–> Leftover sauce makes a lovely light meal over rice.
–> The bones are great to add to stock; they’ll add a bright yellow color and a subtle Moroccan flavor.