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!
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.
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.
Brown the chicken in olive oil until it's white
- Remove the chicken and sauce
- Brown the onion in a tablespoon of olive oil
- Add the ginger and the curcuma and some pepper and stir for 1 minute (be careful not to burn the curcuma)
- Add the chicken, 1 cup (250 ml) of water, the lemons and one tablespoon of the lemons sauce
- Leave it on a low flame for 20 minutes
- Serve with couscous
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