22 May 2008

Moroccan Grilled Chicken with Preserved Lemon

Moroccan Grilled Chicken with Preserved Lemon
You may remember about 3 weeks ago I decided to make some Moroccan Preserved Lemons with some Meyer lemons I discovered at one of our local grocers. Many Moroccan and Middle Eastern recipes call for preserved lemons. These are lemons that have been pickled in salt and their own juices. It is quite easy to do but does take about 3 weeks to a month before they are ready to be used. There are of course other recipes that speed up the process and you don't have to use Meyer Lemons if they are not available; you can certainly use the more common Eureka lemon. But....as the old adage goes, "Good things come to those who wait." I have waited and now let the good times roll!!!



I have been searching out some summertime recipes to use these special preserves since tagine and comfort food season is over for me.. unless we should get some unseasonably cold weather. In our semi-desert climate this is not likely to happen, but then nothing is impossible! I came across a delicious lemon preserve marinated chicken with an herby lemon dipping sauce that fit the bill perfectly. This recipe is the Queen of summertime meals for this woman....at least it is on the list. This reminds me of a roasted chicken recipe I had recently with a salty dipping sauce. Believe me it tastes fantastic!!!!!!!!

This time around I served it up with Buttery Potato Parcels (recipe to come), and a slice of homemade Garlic Bread for a quick and clean up free barbequed meal!! I marinated the meat before I went to work to speed up the process. Bring on summer!!!!!!

**Moroccan Grilled Chicken with Preserved Lemon**

1 small chicken, jointed into barbecue pieces
2 tablespoons olive oil
1 preserved lemon, washed and chopped, skin and pith only
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground saffron or turmeric
1 tablespoon paprika
1 teaspoon crushed chili
For the dipping sauce

4 tablespoons coriander, chopped
4 tablespoons parsley, chopped
3 spring onions, finely chopped
3-4 tablespoons lemon pickling brine

Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.

Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer.

Meanwhile combine the ingredients for the first dipping sauce, and leave to infuse.

Serve the grilled chicken with the dipping sauce on the side.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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38 comments:

  1. Val, this looks SO good. I love Moroccan flavors and the preserved lemon is a bonus!

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  2. Great flavours all round Val...the Moroccan theme is beautiful...your enthusiasm for summer and all its associated cooking is infectious!

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  3. I can just imagine the taset senasation of this dish.!

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  4. This looks so dang good! I should have made those lemon preserves when I first saw your post - I would be that much closer.... I'm such a procrastinator! I'm going to go grab some today (or tomorrow!) from my neighbor's tree so that I can try this yummy grilled chicken dish. Thank you for sharing the recipe.

    xoxox Amy

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  5. hello, thanks for stopping by and seeing my zucchini flowers - gardens certainly are a luxury these days; most of my friends' gardens are usually covered in lawns...

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  6. Val, I'm pleased to hear that your preserved lemons turned out. The grilled chicken sounds wonderful, I highly praise the cumin!

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  7. I think I have to make these Moroccan preserved lemons. The dish is absolutely perfect for summer.

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  8. Awesome chicken dish Val...I looks so delicious!!!

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  9. Well this sounds fantastic! I will have to go get some lemons and preserve them so I can make this!

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  10. I love this dish Valli! I still can't believe you made your own preserved lemons! Supper awesome! lol!

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  11. I have never heard of preserved lemons before. It looks and sounds like a great dish with lots of flavor. Love learning new things about food. thanks.

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  12. Now I wish I would have preserved some lemons weeks ago when you did!!!

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  13. This looks delicious and I'm glad to see you found a great way to use those lemons. I've still got some in my fridge and I definitely don't use them enough.

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  14. What a wonderful dish for summer! Loving the sound of this!

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  15. Really, no, REALLY, I'm so making this! Emiline will flip when she sees this preserved lemon!
    Your recipes and photos are phenom!

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  16. This chicken sounds really tasty!

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  17. I have yet to find Meyer lemons around town - how opportune that you found them. I'm just curious about how salty the residue is when you preserve them. The dish looks amazing.

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  18. Wow, this looks terrific! I made preserved lemons once and couldn't figure out what to do with them and eventually threw them out. Where was this recipe then??

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  19. Ah grilled chicken. A classic. I haven't had good grilled or roasted chicken in some time, might be that time. :)

    I love the Moroccan flavors with this!

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  20. I'm always looking for new ways to use the preserved lemons I keep in the fridge. This will be a really good addition to my summer grilling menu!

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  21. Val, this looks truly wonderful! I'm literally drooling! I'm making those preserved lemons tomorrow! Your blog really is the United Nations of food!

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  22. A perfect way to use those lemons, the event is now up and sorry it's been such a long while since my last visit.

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  23. Mmmm, the flavors sound wonderful. I forgot about my preserved lemons that I made. I had to throw them away. :( Don't tell anybody.

    So wait- you have fairly mild weather there? I think I'm confused about where you live.

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  24. i've tried a lot of dishes with "moroccan" in the title and have never been disappointed. this particular recipe sounds sensational, as i think citrus and chicken is a delightful combination! eureka, indeed! :)

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  25. Thanks guys for all your encouraging comments. The preserved lemons add such a punch of flavour.Before you use them you rinse them to free them of most of the salt. In this dish the dipping sauce is made of the brine and is extremely salty, but it compliments the chicken so well.

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  26. This looks superb. I think I'll have to preserve a few lemons!

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  27. Val, I didn't know, until I heard you all (Americans and Canadians) there were so many different kinds of lemons... here, a lemon is a lemon... but maybe I haven't payed attention and there's different kinds. Should check!

    I wonder which kind of lemons will give my little lemon tree :D

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  28. Nice job. I love Moroccan flavors...this sounds great!

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  29. I love Morocco and I adore your chicken. It looks so delicious! And my hat goes off to you for making preserved lemons. As easy as they are to make, they aren't seen much.

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  30. Oh how yummy this looks, I must try this, especially with preserved lemons.

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  31. I would love to try and make this..it looks so good!

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  32. This looks really good and I think that I have just found an idea for Sunday lunc, thx Val.

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  33. This looks absolutely appetising ...can't wit to try it.

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  34. This looks great, Val!

    -Elizabeth

    P.S. We've tossed chopped preserved lemons, olive oil and roasted garlic in pasta and served it on the side with a grilled chop. Add sugarsnap peas and mint. It's a fabulous back garden dinner!

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  35. Preserved lemons is something I want to try, especially after seeing this Val!

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  36. Just loving your Moroccan flavors and theme Val. Great to hear your preserved lemons turn out well :)

    Rosie x

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  37. This looks delicious, I love preserved lemons. This is almost a must on our kitchen table. Everything looks delicious on your blog!

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  38. Okay, I've got to try this. It looks so easy and delicious. Just waiting for some barbecue weather. I can't believe it is the end of June and it is still raining

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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