#preserved lemon

[morethansalad]

Moroccan Salad Bowl with Preserved Lemons (Vegan)

[najia-cooks]

[ID: A large bowl filled with several chicken breasts covered in an herb marinade, dark green olives, and pale yellow lemon wedges. End ID.]

Vegan tajine djaj b zitoun / طاجين الدجاج بالزيتون (Moroccan chicken stew with olives and preserved lemon)

This tajine features chicken flavored with chermoula--a Moroccan marinade primarily consisting of cilantro and parsley (in ratios anywhere from 1:1 to 4:1) but also inclusive of garlic, spices, chili pepper, garlic, and lemon, depending on region and personal preference. The chicken is then slow-cooked in olive oil and water to produce a thick, saucy stew; bitter olives and Moroccan preserved lemons add tanginess, salt, and color.

Recipe under the cut!

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INGREDIENTS:

For the marinade:

~ 300g unseasoned, unbreaded vegan chicken breast (I used Gardein)

2-inch chunk cassia cinnamon, or 1/2 tsp ground cinnamon

1/2 tsp black peppercorns, or ground black pepper

1/2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cumin seeds, or ground cumin

1 small bouquet parsley

1 small bouquet cilantro

pulp of 1 preserved lemon*

1 clove garlic

1 Tbsp olive oil

1/2 cup water

pinch of saffron

*Moroccan preserved lemons are simply a Moroccan variety of lemon preserved in saltwater. They may be found in halaal grocery stores; Mina is a brand that I've seen in western grocery stores in the U.S.. I've also used Thai preserved lemons from an Asian grocery store in a pinch.

For the dish:

1 Tbsp vegetarian chicken stock concentrate (or substitute soy sauce)

1/2 cup water (vegetable stock, if not using chicken stock)

Large handful of bitter green olives

1 preserved lemon, quartered

1 large yellow onion, chopped

1 Tbsp olive oil

salt to taste

INSTRUCTIONS:

1. If frozen, allow chicken to thaw in the refrigerator for several hours, or in a large bowl full of warm water, while you prepare the marinade.

2. Grind saffron to a fine powder in a mortar and pestle, or crumble it between your fingers. Soak it in 1/2 cup of just-boiled water for at least 10 minutes.

3. If using whole spices: heat a dry skillet over medium heat and toast cinnamon and black peppercorns for a few minutes until fragrant and a shade darker. Set aside. Toast cumin seeds for about a minute until fragrant and set aside. Remove the skillet from heat and toast ground spices, agitating constantly, for about 30 seconds.

4. Grind parsley and cilantro leaves to a paste in a mortar and pestle, or mince them and then crush them with the flat of a knife. Mash garlic and lemon pulp in a mortar and pestle, or grate the garlic and chop the lemon pulp.

5. Mix all marinade ingredients in a large bowl and rub marinade onto both sides of each chicken breast.

6. In a large pot, heat oil on medium high. Add onions and cook for 5-8 minutes until translucent; remove from the pan or push to the side.

7. Lower heat to medium and brown chicken on both sides (about 5 minutes each side). Mix in with onions.

8. Lower heat to low and add olives, lemon, and vegetable or chicken stock. Cook, partially covered, for about half an hour to allow flavors to incorporate and stock to thicken.

(Traditionally, tajine b djaj is cooked by heating oil in a tajine, then adding onions, chicken, and water and covering to allow the chicken to steam for several hours. The lemons and olives are then added later in the cooking time. I haven't found much of a point to doing this with vegetarian chicken substitutes; the texture does not improve with simmering, and the 'chicken' doesn't let out much flavor into the cooking water (which is why I've called for stock, rather than water, in this recipe)).

Serve warm with khobz. The flesh of the preserved lemons is eaten; the rinds are left.

[jricepastry]

Double-layered black tahini mousse and salted lemon mousse, preserved lemon curd center and shortbread with black lemon; black sesame and apricot compote, black sesame crunch, fresh lemon.

[June 2023]

[hotsauceonlemons]

Peanut butter and preserved lemon “cheesecake” made with tofu, the crust is almond flour and coconut flour instead of graham cracker

[seelockhart]

Aioli with Black Garlic and Preserved Lemon Recipe A delicious sauce for lamb, beef, or roasted vegetables can be made with this aioli, which is made with black garlic and preserved lemon.

[sneakyguacamole]

Greek Baked Beans

Via Simple. 2 tbsp extra virgin olive oil, plus more to serve 1 large onion, coarsely chopped 2 medium carrots, peeled and finely chopped 2 celery stalks, finely chopped 3 garlic cloves, crushed 2 x 14oz cans cherry tomatoes in thick juice salt and pepper 1-2 tsp soft light brown sugar 2 tsp dried oregano 1 bay leaf 2 x 1lb 6oz jars of large cooked white beans 1/4 oz dill fronds,…

[spaulyseasonalservingsblog]

Smoked Salmon, Preserved Lemon and Caper Salad

This salad is delicious, Smokey buttery salmon, salty capers and zingy preserved lemon. I used my pickled radish for the sweetness but to be fair gherkins or cornichons would work just as well. I love preserved lemons I like to keep a jar on the go as they take 4 weeks to-preserve. It is really worth it though as you get a massive jar and they last for over a year. I also did a load of fridge…

[justanothercookery]

Preserved lemons and pomegranate

Chicken baked with preserved lemons and served with roasted red cabbage, carrots, and beetroot, followed by pear and chocolate pudding on Saturday 28 October 2023

My preserved lemon obsession continues. Last night I cooked for my grandmother, my uncle and aunt, and my aunt and uncle, as it would have been my grandfather's 99th birthday. This is what I cooked for eight of us.

The chicken is somewhere between a Waitrose recipe and a Donna Hay recipe, while the red cabbage was inspired by something I ate at a restaurant in London some time ago. I just wanted a less involved red cabbage option than braising. It’s simple and effective.

Chicken baked with preserved lemons - serves 8

12 chicken thighs

1.5 kilograms new potatoes

3 red onions, cut into wedges

6 cloves garlic, smashed and minced

3 preserved lemons

5 tablespoons olive oil

350 millilitres white wine

Salt and pepper

I've found that one and half thighs per person is enough when you're cooking for a crowd.

Take the preserved lemons from their brine and wash them. Cut them in half and scoop out the flash. Discard it. It's the peel that you want. Finely chop the peel from one and half lemons and slice the peel of the other one-and-half.

In a large bowl, mix together three tablespoons of olive oil, the garlic, the preserved lemon, with some salt and pepper. Tip in the chicken thighs and massage them with the mix, then pour over half of the wine. Set it aside to infuse for as long as you can.

Heat the oven to 200º Celsius.

Scrub the new potatoes and cut in half any that are large.

Drizzle the other two tablespoons of oil in the base of a large roasting pan. Tip in the potatoes together with the red onions and season with salt and pepper. Shake everything around and pour over the remaining white wine.

Arrange the chicken thighs on top of the potatoes, pouring over all of the marinade.

If the pan has a lid, put that on it, otherwise seal it with foil and bake for 30 minutes.

After 30 minutes, remove the lid or the foil and cook for another 30 to 40 minutes, until the chicken is thoroughly cooked, the potatoes are tender, and the skin is crispy. Serve!

Roasted red cabbage - serves 8

I had a fairly small red cabbage, maybe about 650 grams, which was perfect for eight people.

Cut the cabbage in half through the middle. Cut each half into wedges, maintaining the core. I cut eight from our entire cabbage.

Brush each wedge with olive oil and season with salt and pepper.

Place in the oven at 190º Celsius, ideally. Roast for 10 minutes and then turn over the wedges and roast for another 10 minutes. Then drizzle with pomegranate molasses and roast for a final ten minutes. They should be a mix of crispy and tender.

[paulpingminho]

[marisagardner]

Dips and Spreads - Aioli with Black Garlic and Preserved Lemon A delicious sauce for lamb, beef, or roasted vegetables can be made with this aioli, which is made with black garlic and preserved lemon.

[morethansalad]

Roasted Cauliflower with Preserved Lemon Chermoula, Hummus & Crunchy Almonds (Vegan)

[marty-crouz]

Aioli with Black Garlic and Preserved Lemon Recipe

A delicious sauce for lamb, beef, or roasted vegetables can be made with this aioli, which is made with black garlic and preserved lemon.

[tastypickle-99]

Tasty pickle

Looking for Tasty and Healthy pickles to add flavor to your dishes? Look no further than preserved lemon tasty! Our delicious lemons are preserved in a flavorful and aromatic mixture of spices, making them the perfect way to add a touch of flavor to your next dish.

[hotsauceonlemons]

Dinner was tofu and whole wheat gnocchi with ricotta and preserved lemon sauce and mixed greens

Dessert was the last preserved lemon bar (made them for our girlfriend but kept two cause they wouldn’t fit in the container she was taking them in lol and they were super yummy)

Also featured is the cannoli cake I made for my fiancé that he requested and turned out super yummy and was a really good idea and on the make again list next to the preserved lemon bars and dinner

[spaulyseasonalservingsblog]

Rose Harissa and Preserved Lemon Cod Tagine