
I saw them first in Ina Garten's kitchen..(no I wasn't really there) I was watching Barefoot Contessa on Food Network. She is living a fine life that woman...that barn..that garden? I have serious envy of her garden in summer. I'm hoping for a fine temperate climate one day so that I can garden for more than 12 weeks. She has huge organized sections of herbs for cooking and flowers for cutting including an incredible row of Hydrangeas...but I digress...
Ina and a friend were making a Moroccan Chicken dish in a Tangine Baker and the dish called for preserved lemons WOW I perked right up...I grabbed the iPad and started taking notes and resolved that I must keep preserved lemons on hand henceforth. That was about eight weeks ago...sigh....ok I do live a busy life...so here is the relatively quick Barefoot Contessa method..from my notes:
(You're putting everything in a glass baking dish)
3 lemons, sliced into sixths lengthwise, sprinkled with 2-3 tablespoons kosher salt
(don't you HATE recipes that are not specific? I know...here's why this one isn't..she didn't measure, she grabbed what appeared to be a healthy handful of salt and tossed it over the lemons...)
Cover the lemons and salt with water, bake for three hours at 250F allow to cool and then store in a jar in the refrigerator...for up to six months!
And if it all just sounds like too too much..you can buy them from Williams Sonoma, $10
http://www.williams-sonoma.com/products/les-moulins-mahjoub-preserved-lemons/?pkey=e|les%2Bmoulins%2Bmahjoub%2Bpreserved%2Blemons|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

Here is the ingredient list for the chicken dish they made...the link to the recipe is below if it sounds yummy to you...oh..and here is a Tangine, quite a lovely one from Emile Henry (Oh God Emile Henry ceramics..don't get me started..) which you can get via Amazon, but any good heavy baking dish will do quite nicely...
Moroccan Chicken Tangine
Ingredients
- 6 cloves garlic, peeled and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sweet paprika
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large Spanish onion, grated (about 1 cup)
- 2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
- 1 to 2 preserved lemons, depending on size
- 8 chicken thighs, with bone and skin
- Stems from the parsley and cilantro, tied with twine
- 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
- 1 cup pitted green Moroccan or Greek olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
And one more recipe that promises even more flavor...yes I'm making them all....
- 6 lemons, preferably organic, washed and scrubbed
- ¼ cup kosher or sea salt, more as needed
- 1 bay leaf
- 3-4 whole cloves,
- 3-4 black peppercorns
- 3-4 whole coriander seeds
- 1 cinnamon stick
- Freshly squeezed lemon juice..maybe 4 more lemons
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