What can i make/cook with Preserved Lemons?

[Asher]

I'm just looking at some ideas for what i can do.

I found a jar in the cupboard and i am trying to use up and clear out everything in there.

The best bunch of ideas wins
I would prefer not just recipes that people have taken off the internet but more ideas from people who cook and have worked with Preserved Lemons before.

I can cook so recipes and be rough.

 

[Dick]

Nice find! Here are 2 ideas I have tried. 1st one is from my British Grandma, and the 2nd is from my Moroccan ex-girlfriend's Mother.

Candied lemon peels:

3 lemons
2 cups water
2 cups white sugar, or as needed
DIRECTIONS
Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well.
Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, and allow to dry before storing. Liquid may be reserved and used as lemon simple syrup.

This is a good way to use up lemon rind and it goes good with coffee or on cake. It really does taste like candy, and you can do this to ANY citrus fruit. If you use oranges you can add brandy, cloves or other spices the mixture. Chop it up and put it in cookies, or just eat it by itself.

Couscous and roasted squash:

1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

PreparationPreheat oven to 475°F.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.

Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.

Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

 

[Tom ツ]

Moroccan chicken with cous cous & preserved lemons

Ingredients
1/4 cup fresh lemon juice
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
8 large skinless chicken breasts
8 wedges preserved lemons
1 1/2 cups chicken stock
1/3 cup slivered almond
2 teaspoons olive oil
1 small yellow onion, halved, finely chopped
1 small red chile, deseeded, finely chopped
1 cup couscous
1/3 cup currant
1/3 cup fresh coriander leaves, firmly packed

Method
Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.

Preheat the oven to 350 degrees

Remove the chicken from the marinade and reserve the marinade.
Place the chicken and the preserved lemon in a roasting pan. Roast in a preheated oven for 20 minutes, or until cooked through. Transfer the chicken and lemon to serving plate.

Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat. Cook, stirring, for 5 minutes or until the sauce thickens.

Remove from the heat.

Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.

Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
Add the remaining stock and bring to the boil.

Remove from the heat.

Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.

Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.

Remove from the heat.

Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.