Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Gourmet  | December 1999

• 
  
  recipe
• 
  
  reviews (33)
• 
  
  photo
• 
  
  my notes
• 
  
  find out more

• 2 medium onions, sliced 1/4 inch thick
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 8 pieces preserved Meyer lemon
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 16 pitted green olives, halved
• 2 tablespoons coarsely chopped fresh cilantro

preparation

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Moroccan Preserved Lemons

• Scrub the lemons with a vegetable brush and dry them off.
  
• Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you've incised the lemon with an X shape.
  
• Pack coarse salt into the lemon where you made the incisions. Don't be skimpy with the salt: use about 1 tablespoon per lemon.
  
• Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)
  
• Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.
  
• The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren't too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.
  
• After one month, when the preserved lemons are soft, they're ready to use. Store the lemons in the refrigerator, where they'll keep for at least 6 months. Rinse before using to remove excess salt.