🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Braised Moroccan Chicken and Olives

911657b7 99aa 46d2 94f9 7bdc529658ee  2015 0730 braised moroccan chicken and olives james ransom 359

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.

asked by Craig Noke over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1950 views
39c04017 7e7e 43b2 9344 e529de61a1bd  kandm
Kristy Mucci

Kristy is an expert at making things pretty and a former Associate Editor of Food52.

added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.