Casablanca

Preserved Lemon:

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit
Place 1 tablespoon salt on the bottom of a sterilized one pint mason jar
Pack in the lemons and push them down, adding more salt and the optional spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice) Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days
To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired

Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice
The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice
Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste
Cook with both pulps and rinds, if desired
If you wish to soften the peel, soak the lemons in lukewarm water for 3 days before preparing the recipe, changing the water daily
There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year

Place the water in a small bowl, add the saffron and soak for about 10 minutes
Remove the skin from the six chicken pieces
Place the chicken, oil, butter, stock, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium high heat
Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about 40 to 45 minutes
Remove the onion and discard
Add the olives and lemon zest to the saucepan and simmer, uncovered, for an additionl 5 minutes
Place the chicken in a deep serving dish, pour the cooking juices on top and garnish with the fresh lemon slices; or arrange the chicken over a bed of plain couscous

In a asaucepan, bring 1 1/2 cups water to a boil; add the bulghur. Cover and cook over low heat for 20 minutes
In skillet, brown the chicken in oil over medium high heat; drain
Stir in tomatoes, prune juice, prunes and allspice
Cover and cook for about 10 minutes, or until the sauce thickens and chicken the is done; turn the chicken and sauce occasionally
Serve over bulghur

Couscous is a staple of North Africa cuisine
Couscous is granular semoline
Couscous varies from country to country, Moroccanc include saffron, Algerians like to add tomatoes and Tunisians spice theirs up with hot pepper based harissa sauce
Click here for more information on couscous

In a 4 to 5 quart saucepan, heat oil. Add carrots, garlic, and onion. Cook until tender and set aside
Meanwhile, in food a processor, purée the chick peas, 1 cup of vegetable stock, tahini, and lemon juice
Stir pureed mixture into saucepan
Add remaining ingredients including the vegetable stock. Cover and cook for 5 minutes to heat through
Top with garnish if desired

Can be garnished with toasted sesame seeds, minced scallions, finely chopped tomatoes, or herbed garlic croutons
Olive oil can be used in place of the safflower oil
Sweet red pepper can also be used with the other vegetables

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