oil preserved meyer lemons
Here's a moroccan "chicken tagine" recipe that I make with my preserved lemons. it is always delicious, and the chicken bones make a wonderful stock. I have cribbed heavily from the Moroccan Cafe cookbook, listed at the end of the recipe.
3.5 to 4 lbs chicken (1 whole chicken cut up, or whole legs)
1 onion, chopped
4 cl garlic, minced
3 sprigs each parsley + cilantro leaves, chopped
1 tsp turmeric
1/2 tsp cinnamon
pinch powdered ginger
1 or 2 tsp salt
fresh ground pepper
4tb olive oil
3/4 c water
2/3 cup purple olives, pitted. whole or chopped, your choice
1 or 2 preserved lemons, cut into eighths
heat the oil and butter in a saute pan. Saute the onion with the ginger, turmeric, cinnamon, salt and pepper until the onions become translucent. Add chicken pieces and turn to coat, then brown the chicken on high heat.
Add the garlic, parsley, cilantro and water. Bring to a boil, cover and simmer on low heat for about an hour.
Remove chicken and reduce sauce slightly (I prefer a lot of sauce, myself, but you can reduce for thickness and/or flavor). Add lemons and olives along with chicken pieces, heat slowly, and serve hot over rice.
From "Moroccan Café", Silverback books. 2001
We preserve ours with salt and lemon juice, but I would think the uses would be the same. They're great used with chicken--put the "innards" of the lemons in the cavity of the chicken, and chop up the skins and combine with salt, pepper, garlic, parsley and the herb of your choice (thyme, tarragon, whatever) and enough olive oil to loosely bind and stuff this mixture under the skin of the chicken. Roast for an hour at 400, and it's SO tasty! The chopped lemon rind is also great added to rice along with a bit of meyer lemon olive oil (Asti makes one and Sciabica makes a lemon olive oil). The other night we added some of the preserved lemon to parsnips along with a touch of the lemon olive oil and about 1/2 cup of apple cider--super combination with pork!