Chicken with preserved lemons and couscous Recipe

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Chicken with preserved lemons and couscous

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Ingredients

  • 4-5 quarters of preserved lemons (this means 1 1/4 lemons) cut in smaller pieces
  • one chopped onion
  • 1 tablespoon ginger and 1 tablespoon curcuma (this will add to the nice yellow color of the resulting sauce)
  • skinned chicken (I added 2 legs and 2 breasts without bones) cut in pieces (not very small)
  • olive oil
  • 10 olives (I could only find black olives)
  • do not add salt, it will come from the lemons!

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How to make Chicken with preserved lemons and couscous


Ever since I returned from a few days trip to Morocco I have tried to reproduce a dish which I liked a lot there: chicken with preserved lemons. I had several unsuccessful tries with fresh lemons but the result was too sour. So in order to prepare this dish I required preserved lemons.

  1. Mandatory step: preserved lemons

    • take a lemon, cut it almost in half, but leave the 2 parts joint. Do the same think on a perpendicular direction. This will leave you a lemon cut in 4 pieces but still tied together by the lemon skin.
    • add as much salt as possible
    • put in a glass jar which has a way to seal the content (like a metal cap)
    • prepare other lemons in the same way and put them in the glass jar (as much lemons as it can fit). I managed to fit 6 lemons in a 1l glass jar.
    • add lemon juice (from other lemons) until all the lemons in the jar are immersed
    • add some extra salt
    • fit the cap and seal the jar
    • each 1-2 days for about a weak add more salt (this is one step I forgot)
    • leave in a dry, cool and dark place for 4-6 weeks.

  2. Brown the chicken in olive oil until it's white

  3. Remove the chicken and sauce
  4. Brown the onion in a tablespoon of olive oil
  5. Add the ginger and the curcuma and some pepper and stir for 1 minute (be careful not to burn the curcuma)
  6. Add the chicken, 1 cup (250 ml) of water, the lemons and one tablespoon of the lemons sauce
  7. Leave it on a low flame for 20 minutes
  8. Serve with couscous

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