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Name: Chicken Tajine with Olives And Lemon Pt 2
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: See part 1

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INGREDIENTS

See part 1

Servings

INSTRUCTIONS

lime juice. The important thing in preserving lemons is to be certain they are completely covered with salted fresh lemon juice. With this recipe you can use the lemon juice over and over again. As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I have a half lemon left over, I toss it into the jar and let it marinate with the rest. Use only wooden utensils to remove lemons. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds. To make preserved lemons: Quarter the lemons from the top to within 1/2" of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit, just quarter them. Place 1 tb. Kosher salt on the bottom of a sterilized one-pint mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice -- not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired -- and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year. * The best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.

NOTES

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Chicken Tajine with Olives And Lemon Pt 2

See part 1

lime juice.    The important thing in preserving lemons is to be certain they are  completely covered with salted fresh lemon juice. With this recipe  you can use the lemon juice over and over again. As a matter of fact,  I keep a jar of used pickling juice in the kitchen, and when I have a  half lemon left over, I toss it into the jar and let it marinate with  the rest. Use only wooden utensils to remove lemons.    Sometimes you will see a sort of lacy, white substance clinging to  preserved lemons in their jar; it is perfectly harmless, but should be  rinsed off for aesthetic reasons just before the lemons are used.  Preserved lemons are rinsed, in any case, to rid them of their salty  taste. Cook with both pulps and rinds.    To make preserved lemons:    Quarter the lemons from the top to within 1/2" of the bottom,  sprinkle salt on the exposed flesh, and then reshape the fruit, just  quarter them.    Place 1 tb. Kosher salt on the bottom of a sterilized one-pint mason  jar. Pack in the lemons and push them down, adding more salt, and the  optional spices, between layers. Press the lemons down to release  their juices and to make room for the remaining lemons. (If the juice  released from the squashed fruit does not cover them, add freshly  squeezed lemon juice -- not chemically produced lemon juice and not  water.*) Leave some air space before sealing the jar.    Let the lemons ripen in a warm place, shaking the jar each day to  distribute the salt and juice. Let ripen for 30 days.    To use, rinse the lemons, as needed, under running water, removing and  discarding the pulp, if desired -- and there is no need to refrigerate  after opening. Preserved lemons will keep up to a year, and the  pickling juice can be used two or three times over the course of a  year.    * The best way to extract the maximum amount of juice from a lemon is  to boil it in water for 2 or 3 minutes and allow it to cool before  squeezing.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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