Global Finds: Preserved Lemon

December 3, 2013 | By | Comments (0)
preserved_lemon

Add to risotto or couscous for complexity, or stir into soups and stews for a salty tang.

Pickling mellows and rounds out the lemon flavor. Find in Middle Eastern markets.

ROASTED CHICKEN THIGHS WITH PRESERVED LEMON
Preheat oven to 425°. Combine 1½ tablespoons finely chopped preserved lemon, 1 tablespoon softened unsalted butter, 1 teaspoon olive oil, ¼ teaspoon freshly ground black pepper, and 2 minced garlic cloves. Rub butter mixture evenly under skin of 8 bone-in chicken thighs. Arrange chicken on a broiler pan coated with cooking spray. Bake at 425° for 35 minutes or until done. Remove skin. Sprinkle with 1 tablespoon chopped fresh flat-leaf parsley.

SERVES 4 (serving size: 2 chicken thighs) CALORIES 241; FAT 11g (sat 3.7g); SODIUM 224mg

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