[Sca-cooks] Preserved (Pickled) Lemons

[Yehoshua ben Haym]

What I did, and I make no claims that this is anything other than me
improvising. This was what I made for my girlfriend for her birthday

Take one cut up chicken, brown the outsides.
add some scallions, salt pepper etc.

Remove everything from the pan, add lemons and liquid to deglaze.
add the meat and stuff back in. Add a pinch of saffron. Cover let stew for
a while. With about 15 minutes done I added some couscous. Well its not
exactly couscous but sort of a past that looks like big couscous. I don't
know what its called in English. (but its yummy and cheap at the shuk).

It comes out wonderfully.

--
Yehoshua ben Haym haYerushalmi
Senischal soon to be Shire of Beit Aryeh
MKA Zachary Kessin Jerusalem, Israel
zkessin at cs.brandeis.edu IM:ZachKessin LiveJournal: zachkessin

On Tue, 16 Dec 2003, Pixel, Goddess and Queen wrote:

>
> > has anyone else done any cooking with preserved lemons. I think they are
> > morrocan. My suppermarket sells them loose along with olives and pickles
> > and stuff. Are there any good period recipies that use them?
> >
> > I just discovered them the other day and have so far used them to make a
> > great eastern chicken stew.
> >
> > --
> > Yehoshua ben Haym haYerushalmi
> > Senischal soon to be Shire of Beit Aryeh
> > MKA Zachary Kessin Jerusalem, Israel
> > zkessin at cs.brandeis.edu IM:ZachKessin LiveJournal: zachkessin
>
> I found these at the local (where "local" means in the same area code)
> Whole Foods the other day and bought a couple because they looked
> interesting. So what do we do with them? (I'm guessing Anahita might
> know).
>
> For that matter, how period are they?
>
> Margaret
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>