Once you make your own batch of preserved lemons you'll never want to be without them again. And, because they are remarkably easy to make – there's no reason to be (my step-by-step video below will show you just how easy!). Preserved lemons keep practically forever, but make a few jars at a time because once you start using them, you'll go through them quickly! In addition to being simple to make, they pack a punch of flavor, are crazy versatile and their beneficial probiotics are a big bonus to the health of your gut!
Try tossing them, finely chopped, into freshly steamed asparagus, cauliflower or broccoli. Add them to salads or salad dressings, up the flavor ante in your soups or stews...really, the possibilities are endless. I can't wait for you to try roasting a chicken with them. Check out the Mediterranean Chicken with Preserved Lemons recipe below.
Try tossing them, finely chopped, into freshly steamed asparagus, cauliflower or broccoli. Add them to salads or salad dressings, up the flavor ante in your soups or stews...really, the possibilities are endless. I can't wait for you to try roasting a chicken with them. Check out the Mediterranean Chicken with Preserved Lemons recipe below.
Mediterranean Chicken with Preserved Lemons
5 cloves garlic, finely chopped
1 tsp chopped ginger
1 tsp paprika
½ tsp ground cumin
½ tsp turmeric
1/2 tsp sea salt
1/2 tsp fresh ground pepper
4 boneless chicken breasts
2 T avocado oil
3 medium onions, thinly sliced
1 cinnamon stick or 2 tsp ground cinnamon
1/4 cup pitted kalamata olives, rough chopped
1 cup preserved lemons, diced
1/4 cup juice from preserved lemons
1 cup chicken stock
1 T chopped parsley
Mix garlic, ginger, paprika, cumin, turmeric, salt and pepper together. Rub chicken with mixture, cover and let marinate 2 to 3 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Add cinnamon stick or ground cinnamon and place chicken on onions. Scatter with chopped olives and diced lemons. Cover skillet. Place over low heat, and cook until chicken is done, about 35-40 minutes. Top with chopped parsley and serve.
5 cloves garlic, finely chopped
1 tsp chopped ginger
1 tsp paprika
½ tsp ground cumin
½ tsp turmeric
1/2 tsp sea salt
1/2 tsp fresh ground pepper
4 boneless chicken breasts
2 T avocado oil
3 medium onions, thinly sliced
1 cinnamon stick or 2 tsp ground cinnamon
1/4 cup pitted kalamata olives, rough chopped
1 cup preserved lemons, diced
1/4 cup juice from preserved lemons
1 cup chicken stock
1 T chopped parsley
Mix garlic, ginger, paprika, cumin, turmeric, salt and pepper together. Rub chicken with mixture, cover and let marinate 2 to 3 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Add cinnamon stick or ground cinnamon and place chicken on onions. Scatter with chopped olives and diced lemons. Cover skillet. Place over low heat, and cook until chicken is done, about 35-40 minutes. Top with chopped parsley and serve.
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