Part of this dish’s bright flavor comes from preserved lemons, which are fresh lemons that have been cured in salt. You can make your own), or buy them in grocery or specialty shops (Haddouch Gourmet Imports—866-445-5566—sells preserved lemons. A 10-oz. jar is $6.95). We like to serve this with couscous mixed with garlic and parsley.
This was fantastic. It’s COVID times, so adjustments had to be made. I used an old jar of garlic stuffed green olives that I found in the back of the pantry instead of kalamatas, substituted dried herbs for fresh, and used a can of quartered artichokes instead of mushrooms. I had my own preserved lemons (cause, you know, quarantine projects🙄), and I have no idea how their flavor actually compares to the real thing. I served it over couscous as recommended with a green salad. This is a flavor party and not hard to pull together. I can’t wait to try the actual recipe once the pandemic is over.
This is just amazing...and yet so simple. mixed with rice, the pan juices and veggies are tremendous on their own... But the chicken is to die for as well. Wow.
This is the best chicken dish I ever made. My friends and family have enjoyed it many times. One friend says he wants it to be his "last meal."
This is an excellent recipe. The first time you make it you need to be careful not to tear the skin when stuffing it. You will get the hang of it after doing it once. It is a real crowd pleaser. It is hard to find preserved lemons so if you want to make this recipe start your lemons now..You can use regular lemons and it works just fine.
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