Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “preserved lemon”

Chermoula

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander and parsley, so what better than to blend it all together and make this delicious, tangy sauce.  We spread some on a divine fillet steak and it gave the meat a wonderful kick…

The amounts below give approximately 1/2 cup of sauce which will keep in the fridge for 7 days…

Chermoula

Ingredients:

1/2 preserved lemon

3 Tablespoon s of parsley

3 Tablespoons coriander

2 cloves garlic

½ teaspoon ground cumin

1 teaspoon hot paprika

2 Tablespoons of fresh lemon juice

2 Tablespoons of good olive oil

Method:

Put all the ingredients into a food processor (or Ninja) and pulse until it becomes a smooth sauce

Add a little extra olive oil if it’s too dry

Serve as a sauce on any meat or chicken

 

 

Bon Appetit!  🙂

Moroccan Style Chicken with Olives & Preserved Lemon

We love the salty tangy taste of olives and preserved lemons together in a dish and nothing is easier than this North African inspired chicken recipe.  So quick and easy to prepare and when served with Giant Cous Cous is a wonderfully satisfying meal.

Giant Cous Cous is sometimes called Pearl or Israeli Cous Cous and is readily available in supermarkets these days.  It is basically pasta as it is made from semolina or wheat and puffs up into little al dente balls.  A wonderful accompaniment for any saucy dish…

Preserved lemon is also available from good deli’s and adds a zingy lemony tang to all sorts of dishes from dips to salads to casseroles…

The amounts given here will serve 8 people and it freezes very well.

Moroccan Chicken

Ingredients:

2 tablespoons olive oil

2 kgs chicken thighs

3 red onions sliced

3 cloves garlic grated

1 long red chilli sliced

3 teaspoons ground ginger

3 teaspoons ground cinnamon

½ teaspoon turmeric

3 cups chicken stock

2 tablespoons of cornflour

1 cup pitted Kalamata olives

1 small bunch of parsley roughly chopped

1 small bunch coriander roughly chopped

3 tablespoons chopped preserved lemons

Salt & pepper to taste

Giant Cous Cous

1 cup of Israeli (or pearl) cous cous

1 teaspoon of garlic butter (or plain)

1 cup of chicken stock

Salt & pepper to taste

Method:

Cut each thigh fillet in half (or into three pieces if very large)

Heat the oil and sear quickly in batches until coloured then put aside

Turn down the heat and gently fry the onions, garlic & red chilli until softened

Add in the spices and cook until fragrant

Add the chicken and any juices back in to the mixture

Pour in the stock and season with salt & pepper to taste

Simmer for around an hour or until chicken is cooked and the sauce has reduced slightly

Take out a cup or two of sauce and allow to cool

Mix the cornflour and sauce until smooth and add back into the pot stirring until thickened

Toss in the olives, lemon and herbs

Serve with cous cous

Giant Cous Cous

Gently fry the cous cous in the garlic butter for a few minutes until thoroughly coated

Pour in the chicken stock and bring to the boil

Cover and gently simmer for around 5-10 minutes until al dente (check every few minutes

Season with salt & pepper to taste

 

Bon Appetit!    🙂

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