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Recipes that use preserved lemons

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Mostly I find recipes for making preserved lemons. Haven't yet hit on the perfect search that finds them as an ingredient and not the recipe's goal...

So, any good links to using preserved lemons, or how do you use them?

All I've got so far is a salad dressing and a Moroccan-style chicken and veg. dish.

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  1. As you say, they usually crop up as an ingredient in Moroccan dishes. I add them to tagines and couscous

    2 Replies
    1. re: Harters

      I don't have a tagine; can such recipes be cooked in a crock pot or other standard cookware?

    2. They are wonderful addition to braised lamb shanks. Lately, I have been make a braised chicken and vegetable dish from "Around my French Table" that calls for the preserved lemons.

      1 Reply
      1. re: smtucker

        Can you point me to where to find the chicken recipe, or post the gist of it here?

      2. Chicken braised with preserved lemons and green olives is a classic, although I prefer to replace the olives with capers. There are a ton of recipes online.

        I really like this couscous with butternut squash: http://www.epicurious.com/recipes/foo... I have replaced the pine nuts with slivered almonds, and the raisins with chopped dried apricots, and both work out nicely.

        2 Replies
        1. re: GilaB

          I will search for the chicken recipe, but it sounds quite similar to the one I already have.

          Do you think the 2nd recipe would be good without the couscous? We don't eat grains.

          1. re: Enso

            Couscous is kind of the point of the recipe - everything else is mixed in, but it's primarily a grain recipe.

        2. I know this is an old thread, but I just made a moroccan carrot salad with preserved lemon in it. Wonderful!

          1. Not my idea but I think I read it off these boards...

            Use the preserved lemon goo on roast chicken.
            I've been sliming up my raw chickens then seasoning with dukkah or harissa for the rotisserie, but any spices would work.

            I like that the preserved lemon stuff adds saltiness lemony-ness, I get to use up something I'd otherwise throw out, and it eliminates the need to butter or oil your chicken to get dried seasoning to stick.