Discover the Magic of Preserved Lemons: A Flavorful Moroccan Chicken Tagine Recipe

Haha. Below is my go-to recipe!

Introduction to Preserved Lemons

I was just staring at a lot of post-birthday party leftovers in the refrigerator – a blender full of hummus, a jar of preserved lemons on the counter, olives from an olive tray, and chopped romaine. The Picholine, Kalamata, Cerignola, and Manzanillas olives from the deli, along with a partial mixed bag of olives I got online. Some were a bit “mushy” but still tasty, maybe I’ll throw them in last minute. Hmmm. Yes, it’s post-party upcycle time.

An Old Jar of Preserved Lemons

After six months, I cracked open the large glass jar on my counter, which was a surprise. The lemons lasted as long as they did without being eaten within a year, but hey, they are decorative too. The smell is incredible, and the taste is briny and still bright lemony, with a hint of coriander. Right then, I knew it was Moroccan Chicken Tagine time, and there would be lots of olives and preserved lemons, with some homemade flatbread to go with it.

Chicken Tagine with Olives and Preserved Lemons Recipe

I made Chicken Tagine with olives and preserved lemons for this recipe. That is the dish and the recipe I most readily identify with preserved lemons! Obviously, I haven’t made it in a few months.

Observe how it will look great served in the tagine too. The pan juices are spot on, and the house will smell amazing. It is so simple that you will want to savor every last bite. Here’s what you need to do:

Chop up the chicken and sauté it in a large pot with some chopped onions, garlic, and spices (cumin, cinnamon, turmeric).Pour in some chicken stock to deglaze the pan, scraping up any brown bits from the bottom of the in the preserved lemons (use only the yellow part of the peel), olives, and fresh feta the mixture until the chicken is tender and flavorful, about 30-45 with salt and pepper to a fresh batch of flatbread to serve alongside the tagine.

As a side dish, I suggest a salad with sliced red onions, olives, some fresh feta, and chopped preserved lemon. Bam, to borrow from Emeril.

Preserved lemons are incredible in Greek/Arabic inspired salads. The brine… don’t waste it. A little goes a long way, as it adds a tangy note to the dish. The vinegarette is basically “done” with a drizzle of olive oil and a splash of lemon juice.

How to Make Preserved Lemons

I made a batch of preserved lemons two weeks ago. They are super easy to make and add a wonderful tangy note to all kinds of foods. Some people enjoy eating them straight from the jar – hey, some people really like lemons!

Cut up the lemons and put 1/8” of salt in the bottom of the jar. Have a small bowl of salt at the lemon wedges with salt and push as many as you can into the jar, then mash them down until they release their juice.If there isn’t enough juice to cover the lemons completely, add more lemon juice until they are the jar at room temperature for at least 10 days before using it and two weeks is even better. Turn the jar over every day, make sure it has a tight lid, and keep it in a cool dark two weeks, move the jar to the fridge and start cooking with the lemons.

Remember, use only the yellow part of the peel, cut the white part off with a sharp paring knife. Enjoy the tangy flavors they add to your dishes!