We had never cooked with a preserved lemon before (see picture - still looks like a lemon, just a bit muted from the pickling, I guess). Had to go to a specialty grocery store, Whole Foods, to find it. The cookbook overlay says "Chickens - the free, the natural, and the organic" I can't vouch for our chicken (it had to be defrosted...), but the finished product tasted delicious. Bruce said the prep time would have been about 5 minutes if the chicken was fresh. Bruce modified the recipe by using frozen chicken, and removing the skin. The flavor was great. To spice up the dish, he made a rice pilaf inspired by the rice pilaf recipe (Scallion-Dill Pilaf, p.298), but modified the recipe to complement the chicken dish - using red onion (sweet) and lemon (acid), and cilantro as the herb. It was a winner.
No comments:
Post a Comment