A question about a recipe: Braised Moroccan Chicken and Olives

I have a question about the ingredient "preserved lemons, pulp removed; rind cut into strips" on the recipe "Braised Moroccan Chicken and Olives " from Sonali aka the Foodie Physician.

Craig Noke
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Braised Moroccan Chicken & Olives
Recipe question for: Braised Moroccan Chicken & Olives

3 Comments

Sam1148
Sam1148 March 6, 2012
I don't know why most recipes call for discarding the pulp of preserved lemons. Maybe it's textural, cosmetic. But personally, I just chop the entire well preserved lemon pulp and all.
 
ubs2007
ubs2007 March 6, 2012
I LOVE, LOVE this recipe! I couldn't find preserved lemons in NYC (I think the stores were out of stock) so I simply peeled the lemon and used the lemon strips. It worked out beautifully for a dinner party of 8 and people are still talking about it! Enjoy!
 
Kristy M.
Kristy M. March 6, 2012
You can buy preserved lemons for immediate satisfaction, or you can make them but that takes a while. If that doesn't answer your question feel free to post it in the comments.
 
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