Preserved Lemons and Moroccan Chicken with Preserved Lemons

I used Simply Recipes version to make preserved lemons. They keep well in the fridge and can be used in tagines, stews, pilafs, pasta, and even in salads where you want to add a little brightness to a dish. You can use it anywhere you would use lemon peel or juice, really. Then, you can eliminate some food waste. I can barely get through a bag of lemons before they have gone off.

https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/


This is the recipe that I used in making my chicken tagine.

https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons