In September I tried my hand at making preserved lemons. The first batch has been sitting on the top shelf of my refrigerator ever since and I finally decided to pull them out and make something with them. The obvious choice: a chicken tagine with green olives and preserved lemons. I captured the adventure on video.
Preserved lemons are wonderful. They have the bright lemony flavor with none of the acidic tartness. I’ll have to try using them with other dishes. I also need to make some more!
Per Matt’s recent request, I uploaded this video in high definition. However, it seems a bit unwieldy to embed it in high definition as it will be twice as wide as my pictures normally are. So if you want to see it in high definition, click here. Otherwise, enjoy it as embedded.