- Preserved Lemons - Several pieces, the inside part scraped off
- Chicken Legs or 1/2 chicken - (cut 1/2 chicken into pieces)
- Extra Virgin Olive Oil -
- Onions - 1
- Garlic - 3-4 cloves
- Carrots - 2 per person
- Olives - to taste
- Couscous - (or quinoa)
- Chicken Stock or Water - 1/2 cup
We love the Preserved Lemons, our Regional Specialty this week. Wonderful chopped into a salad, cooked with chicken, or used anywhere needing some salty lemon flavor. The lemons go through a simple process of being covered in salt and stored that way for at least three months. After three months the lemons have been preserved/cured and are ready for use. When ready to use the preserved lemons only use the yellow part of the peel and carefully discard the inside of the lemons. Once left with just the peel, rinse well with cold water to remove any leftover salt cure.
Create a little spice rub for your chicken with cumin, coriander, and paprika. Rub the chicken all over with spices. Coat a hot pan with olive oil and brown the chicken pieces.
Once chicken pieces become browned add chopped onions and garlic and carrots. Let the veggies cook for a few minutes. Once the onion mixture is cooking and has softened a bit, add your diced preserved lemons and olives. Add half a cup of chicken stock (water, veg stock, any broth), put a lid on the pot with a little venting room for steam and turn down to a low heat. Allow to cook till most of the liquid is gone and the chicken is cooked. If the liquid runs out and the chicken is not yet finished cooking simply add a little more stock and let it go longer.
A few minutes before you finish cooking, rouch chop the olives, and scatter on top. Enjoy. This would be great served with the Alter Eco Quinoa (just think Moroccan chicken with Couscous!). Or if you have any Fair Trade Couscous leftover from a previous box, this is a perfect time to use it.