Preserved Lemon Recipe

.. .. ...	Preserved Lemons Recipe
.. .. ...	Chicken tagine with preserved lemons and olives
	Ingredients Chermoula Marinade 2 cloves garlic, chopped 1/2 preserved lemon, rinsed and thinly sliced 2 onions, chopped ½ birds eye chilli 1 tbsp sweet paprika 1 tbsp ground cumin Salt 2 tbsp chopped fresh coriander, stems and leaves 2 tbsp chopped fresh parsley 1/2 teaspoon saffron threads, soaked in a little water 1/2 cup olive oil 2 bay leaves, torn in half 1 whole chicken, size 10 or 12 1 tomato, chopped 1 onion, chopped 2 large potatoes, cut into wedges 1 onion, sliced 1 tomato, sliced 150g pitted green olives 1 bunch fresh coriander, chopped 1 cup water 1 preserved lemon, cut into 6 segments	Preparation Marinade Process all ingredients together in a food processor until finely chopped and thoroughly combined. Leave for 30 minutes before using. Can be stored in the refrigerator for up to seven days. Wash and dry the chicken and remove backbone, wing tips and any excess fat. Cut into pieces. Rub all over with ½ of the chermoula marinade and refrigerate overnight or for at least 2 hours. Combine the tomato and onion with a little more chermoula and spread into the base of the tajine (this will prevent the chicken from burning on the bottom).Arrange chicken pieces in the centre of the tajine on top of tomato mixture. Coat potato wedges with chermoula and arrange around chicken. Top with onion slices, then tomato slices and olives in between the potato wedges. Mix chopped coriander with remaining chermoula and water. Pour over mixture. Decorate top with preserved lemon wedges. Cover tajine with lid and cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process. Serve the Tajine directly to the table and impress your guests with a waft of fragrant steam when it’s time to serve with couscous and harissa.
	lamb with preserved lemons
	Ingredients	Preparation
	1 preserved lemon 4 tbsp chopped flat-leaf parsley leaves 1 tbsp chopped basil 2 tbsp pesto 1 x 1.5 kg easy-carve leg of lamb oil salt and freshly ground black pepper	Soak the preserved lemon in cold water for 10–15 minutes. Drain, discard the pulpy centre and dice the zest finely. Mix with the herbs and pesto. Remove the string from the leg of lamb and spread the meat out flat. Sprinkle the lemon and pesto mix in the centre. Roll the lamb back up, enclosing the mixture. Tie with string to keep the lamb rolled in shape. Rub the lamb all over with oil, sprinkle with salt and freshly ground black pepper and place in a baking tray. Cook the lamb in the preheated oven for 30 minutes. Turn the meat over and cook for another 30 minutes. Turn the meat over again and cook for a further 20–30 minutes, or until the lamb is medium. To check if it is done, insert a small kitchen knife into the centre of the roast. Count to five. If the knife feels warm (tepid), the meat is rare. If it feels bearably hot, the meat is medium. If necessary, cook for a further 5 minutes and test again. When the meat is ready, remove it from the oven and allow it to rest, covered, in a warm place. Carve the lamb.