Recipes for Preserved Lemon Moroccan

Ingredients

• 2 lbs chicken, cut into pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 cup chicken broth
• 1/4 cup Preserved Lemon Moroccan, rinsed and chopped
• 1/4 cup green olives
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides.
2. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until softened.
4. Add the cumin, ginger, paprika, and cinnamon to the pot. Stir well to coat the onions and garlic with the spices.
5. Return the chicken to the pot and pour in the chicken broth.
6. Cover the pot and simmer for 30 minutes, or until the chicken is cooked through.
7. Stir in the Preserved Lemon Moroccan and green olives. Cook for an additional 5 minutes to allow the flavors to blend.
8. Season with salt and pepper to taste.
9. Serve the tagine hot, garnished with fresh cilantro.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup canned chickpeas, rinsed and drained
• 1 cup diced tomatoes
• 1 preserved lemon, flesh removed and rind finely chopped
• 1 cup cooked couscous
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until fragrant and softened.
3. Stir in the cumin, coriander, turmeric, and cinnamon, and cook for another minute.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes to allow the flavors to meld together.
6. Add the chickpeas, diced tomatoes, and preserved lemon rind.
7. Simmer for an additional 10 minutes.
8. Stir in the cooked couscous.
9. Serve hot, garnished with fresh cilantro.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1/4 cup Preserved Lemon Moroccan, rinsed and chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup dried apricots, chopped
• 1/4 cup almonds, toasted and chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. In a saucepan, bring the water to a boil. Remove from heat and stir in the couscous. Cover and let sit for 5 minutes.
2. Fluff the cooked couscous with a fork and transfer it to a large mixing bowl.
3. Add the olive oil, Preserved Lemon Moroccan, parsley, mint, dried apricots, and almonds to the bowl. Mix well to combine all ingredients.
4. Squeeze the juice of 1 lemon over the salad and season with salt and pepper to taste.
5. Toss the salad gently to ensure all ingredients are well coated.
6. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
7. Serve chilled as a side dish or light lunch.