Now playing: Led Zeppelin - The Lemon Song
I may have used that song for a lemon blog before, ah well. Tis a good tune!
I will start yet again with a link to a past blog. It has the way to make preserved lemons included in the centre of the page.
Another, and actually the main use of the preserved lemons I made, is a tagine dish. Equipped with the handmade tagine my daughter bought for me a few years ago, here's how it goes:
4 chicken breasts, skin and silver skin removed, cut into pieces
2 large caramelised onions
2 small handfuls of fresh cilantro, chopped
2 small handfuls of fresh parsley, chopped
1 large clove of garlic, minced
2 teaspoons ground ginger
1/2 tsp. cinnamon
1 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon saffron threads, toasted and broken (optional)
1/4 c. green olives
1 preserved lemon, sliced in strips, or juice of a Meyer lemon
2 tbsp. olive oil
1/4 c. chicken stock
4 dates, chopped
Drizzling of honey
14 oz. chick peas
Marinade the chicken overnight in garlic, 1 handful cilantro, 1 handful parsley and the spices.
Heat the diffuser. Add the oil, then the chicken, lightly brown. Add chicken stock and slowly bring to a simmer.
Add the olives, preserved lemon strips, dates (...or sultanas)and chick peas to the chicken and drizzle with the honey. Toss to mix a bit. Cover and place on a diffuser over a medium-low heat.
Keep moist as needed with chicken stock.
I've been using a cast iron skillet as a diffuser to make my tagine.
Continue to cook for approx. an hour.
Serve garnished with the rest of the fresh herbs and a side of couscous and/or flatbreads.