I am making Braised Moroccan Chicken and Olives
By Sonali aka the Foodie Physician and do not have the preserved lemons. I do, howwver, have Meyer Lemons in the fridge. Thoughts?
hardlikearmour is a trusted home cook.
You could make a quick version of preserved lemons: http://www.nytimes.com...
Otherwise just use the zest from 2 Meyer lemons, though you'll potentially need to add more salt to the recipe.
Here is an even quicker recipe for mock preserved lemons from Jamie Oliver, if you don't have 3 hours. I remember making some quick ones like the Bittman recipe but massaging them and waiting for a shorter amount of time. Well worth it to try to get some lemon in there. You can always buy some at a Middle Eastern market if you have one handy. I do, and bought some Egyptian ones. They were different, but good.
Please enter a valid email address.
Well played. You deserve a cookie.
What can't you goma-ae?
This Japanese Sauce Will Reignite Your Love of Vegetables
Piglet Day 2! Read the Cookbook Review
Shop the Piglet Tournament Cookbooks
Do Pineapples Belong on Pizza?
Hot Hot Hot—Sale on Pots!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)