Preserved Lemons

I have been meaning to make some more preserved lemons for awhile now. I love them on everything. I am a lemonhead and not always the sweet candy type.

I used this recipe from Sunday Suppers. It’s simple and I think it’s my favorite. Jora was asking for some ways to use preserved lemons so I’m going to give a list of easy add-ons I like and a recipe.

Cast-Iron Chicken with Preserved Lemon
from Tangy Tart Hot & Sweet

½ cup olive oil

1 whole chicken cut into parts (or what ever you have in your fridge as far as chicken is concerned)

½ cup chopped onion

2 teaspoons of minced garlic

½ teaspoon of dried thyme

1 teaspoon of crushed red pepper or chipotle
8 slices of preserved lemon diced with seeds removed
2 cups chicken stock
1 cup chopped fresh flat-leaf parsley

⓵ Preheat oven to 450 degrees.

⓶ Heat ¼ cup of the olive oil in large skillet and brown the chicken, skin side down, on medium-high heat. Don’t crowd the pan. When the skin is golden, turn the chicken over to the brown the other side. Transfer the skillet to the oven and bake for about 30 minutes, until the chicken is done.

⓷ While the chicken is cooking, in a deep skillet heat ¼ cup of olive oil, and brown the onions and garlic. Once the onions have softened, add the thyme, red pepper, and preserved lemon. After 5 minutes, increase the heat and add the chicken stock. Once the stock has come to a boil, reduce the eat and simmer until the chicken is read to come out of the oven, 25 to 30 minutes. The sauce should by now be very thick and reduced by half. Add the chopped parsley.

⓸ Remove the skillet from the oven. Add the sauce and stir to incorporate the pan juices. Serve immediately. Serves 4.