I’d like to say that this was a North African dinner but it seems safer to say it was a dinner (for my friend Carol) that had some North African resemblances. Preserved lemons, jeweled rice and tzatziki (this is Greek but they eat it in North Africa, I just can’t find what the hell they call it) and preserved-lemon stuffed grilled boneless chicken thighs. A Moroccan might eat it and understand it, but it’s just fictionally North African. Delicious though. The salad, tomatoes, artichokes, nectarines and cilantro was a mutt.
It was too cold to eat outside so I set up a table next to the windows. Just like they do in North Africa.
5 Replies to “Preserved lemon chicken”
Did you make the preserved lemons? I see that it's the ingredient of the moment…and am going to make a batch.
No, I bought them and they cost a gabillion dollars. I had never had them before and they were amazing. I'll have to consider making them.
Is there a recipe in there somewhere?
It’s just salt and lemons. And the amount of salt depends on the size of the lemons. I just rubbed them entirely with salt. Not sure what I’m going to do with them yet.
Oh, I see you are asking about the lemon chicken. I have no memory of what I made…