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Meat
Medium
4 Servings
Allergens 
No Allergens specified
5 Hours
Diets
No Diets specified
From @casasarabella Hayom Yom Shlishi Series (Just for fun account) Liluyi Nishmas my father Rav Aron ben Harav Menachem Mendel A’H My Mother, encouraged by my Father, is a fearless awesome cook! Cooking magazines, dining section, cookbooks – just a starting point for my Mother. My Father enjoyed finding recipes for my Mother to have a go at. Ask my Mother for a recipe: no exact measurements, and each time spontaneous additions. I cook just like my Mother; FEARLESSLY! Unequivocally, it’s the best way to cook! Hopefully this Moroccan Chicken with Preserved Lemons will inspire you to do the same! Measurements are estimates. Every time, I change it up just a tad. And it’s always a crowd favorite! International cuisine with a flavor profile that is not so far out of people’s culinary comfort zone! Warning! There is going to be fighting over the pan drippings!!! Go be FEARLESS! And not just in the kitchen!! From my home and heart to yours, CS
chicken, quartered
1/3 c preserved lemons, more for basting (recipe below)
1/2 c zesty Italian dressing
1/4 c white wine
juice of 1 sm orange
cumin, garlic powder, salt, pepper, chili powder, thyme, paprika
generous squirt of honey, more for basting
1 cup chopped seeded Meyer lemons (or other)
1/2 – 3/4 tsp salt
large pinch sugar
1 tbs EVOO
Combine all the chicken ingredients, including spices, but not the chicken, in a ziploc bag. Season chicken with all the spices and add to the marinade. Marinade a good 6 plus hours to enhance flavor absorption.
You know my rules! Chicken room temp for an hour before roasting. Preheat oven to 375 F.
Start roasting chicken skin side down, with some of the marinade. Do the chicken flip after 40-45 minutes. Drain most of liquid, add remaining marinade, a small squirt of honey on chicken pieces and a dollop more preserved lemons. Total cook time 75-90 minutes.
Optional: add kalamata olives towards the end.
Combine lemons with salt and sugar. Cook in EVOO for 30 minutes, medium flame, until rinds soften.
In theory I’m really gonna make preserved lemons the correct slow way. If I am in a rush and not in Miami where I buy it, Cooking Light has a quick and easy version.
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