On Food: Preserved lemons let you treasure the tang

On Food: Preserved lemons let you treasure the tang

You can buy preserved lemons in the Seattle area. Mustapha Haddouch, of Haddouch Gourmet Imports, brings them from Morocco. His preserved lemons come two to a jar for about $6 and are available through www.mustaphas.com, ChefShop.com, Sur La Table, Whole Foods, DeLaurenti and Cookin’. You also can buy them bulk for $6.99 a pound through Thriftway’s cheese department. Haddouch suggests adding chopped preserved lemon to pasta, or to make a spread for seafood: combine lemon rind, shallots, fresh thyme, olive oil and garlic in a food processor and blend until it comes together but still a little chunky. Serve with grilled fish.




  1 chicken, 3 ½ to 4 pounds 3 tablespoons peanut or vegetable oil 1 large onion,

grated or very finely chopped 2 or 3 cloves garlic,

crushed ¼ teaspoon crushed saffron threads ½ to ¾ teaspoon ground ginger 1 ½ teaspoon cinnamon Salt and pepper   Peel of 1 or 2 preserved lemons,

rinsed and cut in quarters 12 green or pale-brown olives,

soaked in 2 changes of water for ½ hour Put the chicken in a saucepan with all the ingredients except the preserved lemons and olives.

Half-cover with water and simmer, covered, turning the chicken over a few times,

and adding water if necessary, for about 1 ½ hours,

or until the chicken is so tender that the flesh pulls off the bone and the liquid is reduced to a thick sauce.

Throw the lemon peel and drained rinsed olives into the sauce for the last 15 minutes of cooking. Some like to add the peel at the very end;

some like to chop part of it up to flavor the sauce.

Cut the chicken into serving pieces and serve hot, with the sauce poured over.




Website: www.seattlepi.com

Date: Feb. 12, 2002

Category: FOOD & DINING

Newspaper: Seattle Post Intelligencer

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