Back in February, I prepared a jar of preserved lemons. This was my first time doing so and I was inspired by two Daring Kitchen challenges. The first was February’s mezze and the second was March’s risotto. Both called for the option to used preserved lemons. Because they took 30 days to cure, I had to count myself out of March’s challenge.
Welcome to April. They have been sitting on my counter being turned and shaken periodically to ensure the salty and juice covered the lemons throughly. I did a little search on the internet and was lead to a website for The Congo Cookbook. The first recipe that caught my fancy was Tagine of Chicken, Preserved Lemon & Olives. Since I don’t have a tagine (but I want one), I used a dutch oven.
While I read through the website for The Congo Cookbook, I found a ton of interesting African recipes, which will be the subject of at least 2 more posts this week.
First, I mixed together the fresh black pepper, garlic (4 cloves) and the olive oil. I let this sit for awhile for the flavors to mix.
While the chicken marinated, I gathered the rest of my ingredient. The recipe had many optional spices that you could add to the dish, which I happened to have on hand, so I used all the spices that they suggested.
I then heated my dutch oven and added the chicken till it started to get brown on all sides.
After the chicken started to get brown I mixed in my spices, then stirred to distribute evenly.
I then added my chicken stock, reduced the heat and covered for 30 minutes, leaving a crack for the steam to escape.
After 30 minutes, I added the preserved lemons, onions and green olives, which continued to simmer.
Combine all the ingredients and let simmer, adjust the seasoning to taste. Because of the salt in the lemons, I added no additional salt during the cooking process. I am a salt lover and it was salty enough for me!