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Moroccan Lemon Chicken




  1. Sauté and sear chicken in oil and then add all other ingredients except the lemons. Half cover with water and simmer gently until chicken is very tender and liquid much reduced — about 1 to 1 1/2 hours. Throw lemon peel into sauce, cook for a few more minutes and serve.
  2. Lemons Preserved in Salt:
  3. 4 ounces salt for each 2 pounds unwaxed lemons
  4. Cut lemons in quarters, douse in salt and pack into a jar. Add squeezed juice of several extra lemons. Press down and weight with a stone so lemons are all below level of the juice that the salted lemons gradually exude. Leave to soften for 3 weeks to a month.
  5. When you want to use them, cut away and discard the pulp, using just the peel.


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