Preserved Meyer Lemons

Prep for Moroccan Chicken

I posted a blog on Moroccan Chicken a while back but really didn't have a key ingredient - preserved lemons; so when Meyer Lemons showed up in the grocery I grabbed a basket and preserved them myself.  It's so simple.  Split the lemons in quarters just to the stem end with out separating the four quarters completely, like and open flower. Stuff them tightly in a quart size glass jar and then cover them completely with Kosher salt, seal tightly and refrigerate for 6 weeks.  Turn the jar every day for the first week then once a week after that.  To use in any recipe, remove from the brine, scoop out the flesh, rinse the peel in cool water and slice into strips.  You'll be amazed at the subtle but salty flavor they add to any dish you want to infuse with lemon.  So here's another go at Moroccan Chicken.