Dejaj Laimoun (Moroccan Chicken with Lemons)
INGREDIENTS:
1/2 -dozen lemons or mixture of Paprika
-lemons and limes Vegetable or very light
Salt -olive oil
1/2 -dozen lemons or mixture of Paprika
-lemons and limes Vegetable or very light
Salt -olive oil
Place lemons (or mix of lemons and limes) in freezing compartment overnight. The next day scrub and slice them. Sprinkle with salt and leave in a colander to drain and soften. This can take several hours or longer depending on the weather. Arrange the slices in layers in a glass jar, sprinkling each layer with paprika. Cover *completely* with oil. They are ready in about a month when they are soft and a beautiful warm golden color. Store in a cool, dry place.
For an alternative method of preserving lemons: Take as many lemons or limes as you wish to preserve. Stud each with 6 cloves. Pierce the skins with a skewer to save your thumbs. Place in a glass jar and cover completely with oil or white vinegar. Keep cool. They will be ready in 3-4 weeks.
The authors note that pickled lemons and limes are used in the Middle East, especially North Africa, to add a salty tartness to soups and stews. The flavor is more in the rind and pith than the flesh. The oil can be used for basting grilled fish or in a vinaigrette. A suggestion is made to add thinly sliced preserved lemons to a shredded lettuce, onion and mint salad. The authors also mention that although they found several recipes for preserving lemons in old English cookery books they had no idea how to use them so they provided a recipe for a North African chicken, lemon and olive dish (separate recipe).
For an alternative method of preserving lemons: Take as many lemons or limes as you wish to preserve. Stud each with 6 cloves. Pierce the skins with a skewer to save your thumbs. Place in a glass jar and cover completely with oil or white vinegar. Keep cool. They will be ready in 3-4 weeks.
The authors note that pickled lemons and limes are used in the Middle East, especially North Africa, to add a salty tartness to soups and stews. The flavor is more in the rind and pith than the flesh. The oil can be used for basting grilled fish or in a vinaigrette. A suggestion is made to add thinly sliced preserved lemons to a shredded lettuce, onion and mint salad. The authors also mention that although they found several recipes for preserving lemons in old English cookery books they had no idea how to use them so they provided a recipe for a North African chicken, lemon and olive dish (separate recipe).