You will need a quart sized Mason or canning jar along with lid and band. Make sure you sterilize the jar by either boiling it in water for about 5 minutes or running it in the dishwasher.
8-10 large Lemons scrubbed and cleaned well and the visible stems cut off the ends
3/4 cup of Kosher Salt
Put about 2 tsp of kosher salt in the bottom of the mason jar. Cut each lemon into fourths but don’t cut completely into quarters.
Rub each section of quartered lemon liberally with kosher salt and squeeze juice into a glass bowl. Place salted lemons inside the mason jar and pack them in tightly. Pour all juice into mason jar and add 2 tsp kosher salt on the top. Screw lid and band on tightly and turn jar upside down a few times. Leave jar on kitchen counter for about 3 days then refrigerate for 30 days before using. Lemons will soften and become tender. Preserved lemons can be stored for 6 months. Make sure to rinse well before using.
Tajine is a clay pot that is used in North African cooking. If you have a long clay pot make sure you use a heat diffuser so it doesn’t crack on the stove top. If you don’t have a Tajine, don’t worry a nice big skillet with a lid will work just fine. You will need about 8-10 Chicken Thighs with skin. Please use bone in chicken thighs or even a whole chicken instead of boneless, skinless chicken breasts because you need the extra flavor of bone in chicken. Wash and pat the chicken pieces dry. Rub each piece with the spice marinade and put in a ziplock bag overnight in the refrigerator.
Marinade for chicken (preferably overnight):
1 ½ tsp Cumin
1 ½ tsp Turmeric
1 tsp Cinnamon
2 tsp Paprika
4 chopped garlic cloves
Pulp from preserved lemon (recipe included)
1 tsp kosher salt
The next day, heat 1/4 cup olive oil in a large heavy bottom skillet and place the chicken skin side down. Sear both sides of the chicken for about 5 minutes each to get a nice brown color. You’re not cooking it all the way through just locking in flavor and color.
Set the chicken aside. In the same pan add the following:
1 Spanish Onion, chopped
1 Preserved Lemon – rinse well and chop the lemon skin into small pieces
1 Red bell pepper chopped
Saute a few minutes and then add the following:
1 cup golden raisins
½ cup Kalamata and Moroccan Olives (use a combo)
Fresh garlic about 5 cloves chopped
1 tsp grated ginger
½ cup each chopped Cilantro and flat leaf Parsley
Sauté a few more minutes and add chicken back into pan. Cover and simmer about 10 minutes. Add 1 cup water and cook an additional 20-25 minutes, covered. Taste for salt and adjust. Because preserved lemons and olives are salty be careful with how much additional salt you add. Serve with couscous.