- June 27th, 2013
- No comments
We noticed a gaping hole in our posting on this blog recently – our recipes posted right up on our wall, well technically it’s a recipe idea on our chalkboards, but still! So we’re going back to make things right. First up, our preserved lemons get the once over for a killer lemon chicken recipe.
Roasted Lemon Chicken & Braised Vegetables
2 preserved lemons, rinsed
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 4-pound chicken, giblets removed
3 cups baby carrots
3 cups butternut squash, diced
1/2 cup onion, diced
1 cup chicken broth
1/2 bunch flat-leaf parsley
Preheat oven to 325 degrees F. Scrape the pulp from the lemons with a spoon; discard the seeds. Finely dice the rinds. Combine half the pulp, half the rind, pepper & salt in a small bowl. Reserve the remaining rind & pulp.
With your fingers, loosen the skin over the chicken breasts & thighs to make pockets, being careful not to tear the skin. Rub the lemon pulp mixture under the skin.
Combine carrots, squash & onion in a medium baking dish. Sprinkle with half of the reserved rind & the remaining pulp. Add broth. Set the chicken on top of the vegetables. Tie parsley together with kitchen string. Place the remaining rind & the parsley inside the chicken cavity.
Roast the chicken, basting with pan juices occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 1 1/2 to 1 3/4 hours.
Transfer the chicken to a cutting board; let rest for 15 minutes. Transfer the vegetables & pan juices to a serving dish. Discard the parsley.
Carve the chicken & serve with the vegetables.
Sauted Spinach with Red Pepper & Preserved Lemon
1 pound baby spinach
½ preserved lemon, rinsed & diced
1 red pepper, diced
1 clove garlic, minced
2 tablespoons olive oil
Heat the olive oil in a medium saute pan. Add garlic, lemon & red pepper; cook until the garlic is golden, & the pepper & lemons are softened. Add the spinach, cook until limp. Salt & pepper to taste.
Leave a Comment