Best Moroccan Spiced Preserved Lemons Recipes

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MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON



Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

MOROCCAN PRESERVED LEMONS



Moroccan Preserved Lemons image

The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.

Provided by gartenfee

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P19DT17h12m

Yield 6

Number Of Ingredients 3

6 organic lemons
¼ cup kosher salt
1 cup lukewarm water, or as needed

Steps:

  • Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
  • Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg

MOROCCAN SPICED PRESERVED LEMONS



Moroccan Spiced Preserved Lemons image

Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.

Provided by FDADELKARIM

Categories     Lemon

Time P30D

Yield 8 preserved lemons

Number Of Ingredients 9

2 quarts mason jars (glass jars are better)
8 unwaxed lemons
1/3 cup sea salt, fine grain
2 cups unsweetened lemon juice
1 cinnamon stick
1 bay leaf
3 -4 whole cloves
5 coriander seeds
4 black peppercorns

Steps:

  • Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.
  • Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.
  • Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.
  • Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.
  • Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.
  • To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).

MOROCCAN CHICKEN WITH PRESERVED LEMONS



Moroccan Chicken with Preserved Lemons image

Make and share this Moroccan Chicken with Preserved Lemons recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 lbs chicken thighs, skinned and rinsed
1 large chopped onion
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 cup kalamata olive (optional)
2 1/2 moroccan preserved lemons, cut in quarters
1/4 cup finely chopped cilantro (optional)

Steps:

  • Pour oil into a 10-12" frying pan over medium-high heat.
  • Add chicken and turn pieces often to brown on all sides, about 15 minutes.
  • Lift out chicken and set aside.
  • Remove all but 1 tablespoon oil from the pan.
  • Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
  • Stir in paprika, ginger, turmeric, and pepper.
  • Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
  • Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
  • Skim and discard fat.
  • Transfer the chicken and sauce to a wide bowl.
  • Garnish chicken with remaining lemon wedges and cilantro.
  • NOTE: For less sodium, use ripe olives instead of calamatas.

Nutrition Facts : Calories 801.5, Fat 59, SaturatedFat 15.9, Cholesterol 286.6, Sodium 261.2, Carbohydrate 5, Fiber 1.1, Sugar 1.7, Protein 59.5

MOROCCAN PRESERVED LEMONS



Moroccan Preserved Lemons image

A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.

Provided by 5thCourse

Categories     Lemon

Time 30m

Yield 1 jar

Number Of Ingredients 2

6 -8 meyer lemons (as many as will fit in your jar)
kosher salt

Steps:

  • Wash lemons well.
  • Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.
  • Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.
  • Or quarter the lemons keeping stem end intact.
  • Pack salt liberally into cuts.
  • Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.
  • Add juice from the plate.
  • Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.
  • They'll be ready to eat in a few weeks and can keep for up to a year.

PRESERVED LEMONS



Preserved Lemons image

This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.

Provided by Julia Moskin

Categories     condiments

Time 15m

Number Of Ingredients 4

9 organic lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves

Steps:

  • Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
  • Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
  • Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
  • To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams

MOROCCAN-STYLE PRESERVED LEMONS



Moroccan-Style Preserved Lemons image

I printed out a recipe of Cuistot's Recipe#286145 that I wanted to make, but I had never heard of preserved lemons before. I found this recipe, which is a quick and easy way to make them. Preserved lemons typically take 4-6 weeks to cure, but this is an alternate way to make them if you can't wait that long. The "cooking time" is actually the time needed for marinating.

Provided by TasteTester

Categories     Lemon

Time P5DT20m

Yield 16 wedges, 8 serving(s)

Number Of Ingredients 3

1 lb lemon (about 4)
1/2 cup kosher salt
1/4 cup lemon juice (use more, if needed)

Steps:

  • Blanch 2 lemons in boiling water for 10 minutes; drain.
  • When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.
  • Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
  • Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.
  • Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt.
  • If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.

Nutrition Facts : Calories 13.3, Fat 0.2, Sodium 7075.1, Carbohydrate 6.7, Fiber 2.7, Sugar 0.2, Protein 0.7

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