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The rind does deliver a punch, but is used sparingly. Here is the recipe I love to use them in...

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Joined: Dec 16, 2005


Posted to Thread #27797 at 5:06 pm on Jul 13, 2015

Moroccan Fried Chicken

2 lbs. chicken legs, (8 small) with thighs, separated into 2 pieces and boned
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, sliced thin
1 tablespoons parsley, chopped
1 pinch ground ginger
1 pinch ground cinnamon
Coarse salt and freshly ground pepper
1 quart vegetable oil, (about) for deep frying
3 large eggs
1 tablespoons milk
1 cans fine dry breadcrumbs
1 cup butter lettuce, in bite-size pieces, such as Boston
3 lemons
black olives, Moroccan, for garnish
Seven-Day Preserved Lemons
Red Peppers And Preserved Lemon Peels

1. Pound each chicken piece until 1/4 inch thick. Trim away any fat and gristle. (Do not worry if the pieces are not all the same size.) In a bowl mix the oil, lemon juice, garlic, parsley, ginger, cinnamon, salt, and pepper. Add the chicken and let it marinate at least 1 hour at room temperature, tossing occasionally, or in the refrigerator for no more than 4 hours.
2. In a deep fryer, heat at least 4 inches of oil to 360 degrees F.
3. In a small bowl, beat the eggs and milk until well combined. Drain the chicken pieces, but do not pat them dry; discard the marinade. Dip the moist chicken pieces in breadcrumbs and arrange them side by side on a large tray.
4. Dip 3 or 4 pieces of breaded chicken at a time (enough to fit in the fryer without crowding) into the beaten eggs and add them one at a time to the hot oil. Fry until the pieces float to the surface and turn golden brown, about 2 minutes. (Cooking time may vary because it depends on the thickness of the chicken.) Turn the chicken and fry until the second side is golden-2 minutes.Remove the pieces with a slotted spoon and drain on paper toweling. Repeat with the remaining chicken pieces.
5. Cover a large platter with the lettuce, Arrange the chicken on top. Decorate with wedges and olives. Sprinkle the chicken with coarse salt.
NOTES : Chicken must marinate for 1 hour at room temp or 4 hours refrigerated

Seven-Day Preserved Lemons

2 lemons, ripe
1/3 cup Kosher salt
1/2 cup fresh lemon juice
Olive Oil


Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with the salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid. Pour in the lemon juice. Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute the salt and juice. To store, add olive oil to cover and refrigerate for up to 6 months.

Red Peppers and Preserved Lemon Peels

1 lb. ripe tomatoes, (2 large), peeled, seeded, and cut into 3/4-inch chunks
2 Red Bell Peppers, (up to 3) roasted, peeled, stemmed, seeded, and cut into small pieces (3/4 Cup)
3 tablespoons minced red onion, or scallions (white part only)
3 tablespoons olive oil, fruity
1 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch sweet paprika
1 pinch cayenne pepper
4 wedges Preserved Lemon


1. n a medium glass serving dish, combine the tomatoes and peppers.

2. Add the onion, oil, lemon juice, cumin, salt, paprika, and cayenne, and toss to mix.

3. Cover the mixture and refrigerate for 30 to 60 minutes, until well chilled.

4. Rinse the preserved lemon under running water and cut away and discard the pulp. Cut the peel into 1/8- to 1/16- inch dice.

5. Just before serving, sprinkle the preserved lemon peel over the chilled salad.

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