Re: [CH] Pickled Limes

Lipant1@aol.com
Fri, 3 Dec 1999 21:29:04 EST 

I think Preserved Limes could be used the same as Preserved Lemons, an idea 
which fascinated me while reading about Moroccan dishes this summer.  I have 
a jar of lemons ready on my countertop and here are the recipes I have ready 
to try.  Note, I haven't tried it yet, my lemons are just about ready.

I added red Thai chilies to my lemons, FYI.

Linda


 TOMATO AND PEPPER RELISH WITH MOROCCAN LEMONS
      Yield: 8 servings
 
      2    Small green bell peppers
      1 cn Tomatoes (28 oz)
      1    Garlic clove,pressed/minced
      2 tb Olive oil
    3/4 ts Ground cumin
    1/4 ts Paprika
    1/4 ts Pepper
      3    Moroccan preserved lemons*
 
  * - quarters, chopped
  ============================================================
  Place bell peppers in a 9-10"-wide pan; broil 4" from heat, turning as
  needed, until charred on all sides, 15-20 minutes. Cool. Remove peel,
  stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for
  another use. Coarsely chop tomatoes; drain well.
  In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika,
  and pepper. Add preserved lemon to taste. Serve, or cover and chill
  up to a day. Makes about 2 1/2 cups relish.
 
   MOROCCAN CHICKEN WITH PRESERVED LEMONS
      Yield: 4 servings
 
      2 tb Olive oil
      3 lb Chicken thighs,skinned/rinse
      1    Large chopped onion
      2 ts Paprika
      1 ts Ground ginger
    1/2 ts Ground turmeric
    1/2 ts Pepper
    1/2 c  Calamata olives (opt)
     10    Moroccan lemon quarters
    1/4 c  Finely chopped cilantro(opt)
 
  NOTE: For less sodium, use ripe olives instead of calamatas.
  ============================================================
  Pour oil into a 10-12" frying pan over medium-high heat. Add chicken
  and turn pieces often to brown on all sides, about 15 minutes. Lift
  out chicken; set aside.
  Remove all but 1 tablespoon oil from pan. Add onion; stir often over
  medium-high heat until tinged with brown, about 5 minutes. Stir in
  paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken,
  olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon
  liquid.
  Cover pan and simmer, turning once, until meat is no longer pink at
  bone (cut to test) 20-25 minutes. Skim and discard fat; transfer
  chicken and sauce to a wide bowl. Garnish chicken with remaining
  lemon wedges and cilantro.