Preserved Lemon

Moroccan Chicken Sandwich with Manchego Cheese and Preserved Lemons

May 11, 2012 by The Partial Ingredients

After making Moroccan Chicken I had some leftovers that needed to be used. As I have said in previous posts, I make that dish pretty often so I am always trying to come up with new, tasty recipes for the leftovers. I decided to try the chicken on a grilled cheese sandwich along with Manchego cheese, caramelized onions and preserved lemons. The preserved lemons and caramelized onions are sauteed together with honey so their flavors can mingle. Manchego is a Spanish cheese that has the consistency of mozzarella and has a slightly tangy flavor. I had it once at a mexican restaurant and I was looking forward to having it again. It melts great so I thought it would work nicely on a grilled cheese sandwich. This sandwich was simple to make and the flavors were so good together.

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Farfalle with Preserved Lemon and Sun-dried Tomatoes

February 17, 2012 by The Partial Ingredients

I have a lot of preserved lemons now that they are ready to use. I thought that a nice pasta dish would taste great with those lemons and this is what I came up with. It came out pretty well and all the flavors tasted good together. The sun-dried tomatoes, lemons, olives, and capers were delicious. I was originally going to use diced tomatoes but when John suggested sun-dried tomatoes I had to try it. I didn’t add any cheese but I think this recipe would be great with a little feta or parmesan on top.

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Roasted Moroccan Chicken with Preserved Lemons

October 24, 2011 by The Partial Ingredients

This is one of those recipes I make every 2-3 weeks because I can’t stop making it. I actually get cravings for the preserved lemons that taste just like lemon candy. This recipe is so tasty due to all the layers of flavor that come from the curry spice blend, preserved lemon, and Harissa (a Moroccan red chili paste.) Since the chicken is marinated overnight and roasted in the oven for several hours the chicken always turns out tender and juicy. For side dishes, I like to pair the chicken with Moroccan roasted potatoes and curried orange couscous.

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Moroccan Lentil Soup with Preserved Lemon and Quinoa

March 26, 2011 by The Partial Ingredients

It’s been raining a lot lately and I wanted to make something nice and warm from the slow cooker. One of my favorite recipes has been the Moroccan Chicken with Preserved Lemons and I wanted to see if those flavors could translate into a stew. I figured red lentils and chickpeas would go well with the curry flavors of the dish, and it ended up being really good. The soup was pretty thick from the quinoa and needed extra chicken stock throughout cooking. I will probably be adding more later since the lentils and quinoa will keep on absorbing the liquid. This recipe makes a big batch so I will have a lot of leftovers (which won’t be a problem at all).

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Moroccan Chicken Tagine with Preserved Lemon and Olives

January 8, 2011 by The Partial Ingredients

I have been wanting to try a Moroccan dish for a while now. A tagine is a type of ceramic dish used to cook a lot of Moroccan food. The idea of cooking with olives, harissa and preserved lemons was very intriguing because I had never tried anything like it. It took a while to make this dish because I had to preserve my own lemons. This recipe takes some effort to prepare but it is worth your time. Although it does look like the kitchen sink in terms of spices they all worked so well together and created a really unique dish. I do not own a tagine so I used a saute pan instead and it turned out fine. I would salt sparingly because the olives and lemons are already pretty salty. I paired this recipe with some Moroccan Couscous and it was very good together!

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Preserved Lemons

January 7, 2011 by The Partial Ingredients

Preserved lemons take some time to make but they add a very unique flavor to recipes. I have been wanting to make a Moroccan Chicken Tagine for a long time and I was excited to see that these lemons turned out really well. I didn’t know what to expect–I honestly thought that the lemons would get rotten and moldy. After about 4 weeks, the pith of the lemon darkened so I knew they were ready to try out. Some recipes recommend an even longer time to preserve so I was a bit early. It’s kind of hard to describe the flavor. It’s still very lemony but the most surprising thing was that the bitterness mellowed a lot so you can eat the rind. I stuck with plain lemons, but you can add spices like cloves, coriander seeds, peppercorns, cinnamon sticks, or bay leaves.
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