Your personal shoppers, leaving home not required. Shop gift guides »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Braised Moroccan Chicken and Olives

B046694b a24e 4f3f b5fe ba5283e470c9  chicken

I have a question about the recipe "Braised Moroccan Chicken and Olives " from Sonali aka the Foodie Physician. Re: Braised Moroccan Chicken and Olives: do you rinse the rind before adding it? What do you do with the pulp?

asked by The Principal Cook 10 months ago
5 answers 751 views
74ae45ce 244b 4655 8a1e a8655c72047a  img 4116
added 10 months ago

Rinsing the preserved lemons will only remove some of the saltiness from the surface, since it has been preserved there's nothing you don't want left on the surface of the fruit. Personally, I love them so I would also add the pulp to the stew, or just put it back in the jar and use in another stew another day.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added 10 months ago

I sometimes rinse to rid the lemon of excessive salt, but you don't have too. The liquid you are rinsing off has a lot of flavor, so if you can balance the salt in the entire dish, I wouldn't rinse them, but that's up to you.

I use the pulp as often as I can, but she does direct you to only use the peel, so I would do that at least the first time I made the dish. Save the pulp by plopping it back in the jar. It makes a delicious lemony salad dressing.

Fcdc6012 faeb 41ff b5d9 e62e59de7df4  622746 393556920712290 1973578810 o
added 10 months ago

I usually don't rinse the rind but you can if you want to remove some of the excess salt. In terms of whether or not to use the pulp, I would start by using just the rind first and then tasting the dish. If you want more preserved lemon flavor, go ahead and add the pulp too. Otherwise, save it for another use. I likeSusan W's idea of using it to make a salad dressing!

2952b175 586d 4f22 a09b 32145fae8cf2  beijing hotpot
added 10 months ago

Thank you! I made my first batch of preserved lemons last month, so your recipe was my first use of them. I just used the rind and returned the pulp to the jar, but now that I know what it tastes like (waiting a month is hard...), I've got lots of ideas how to use both the rind and the pulp.

Your recipe is fantastic, by the way, a wonderful blend of flavors!

Fcdc6012 faeb 41ff b5d9 e62e59de7df4  622746 393556920712290 1973578810 o
added 10 months ago

That's great that you made your own preserved lemons. So glad you liked the dish!