Add orzo, preserved lemons, olives and infused stock. Lay chicken pieces (skin-side up) on top of orzo, season and bring to a boil. Cover and simmer for 20-25min until orzo is tender and the ...

Turn the chicken regularly to prevent it sticking. Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving.

Chicken Tagine is basically a traditional Moroccan dish. It is made with chicken and vegetables along with flavourful spices and served with any type of rice, preserved lemon and green olives. Mix ...

We would not particularly recommend using fresh lemons as an alternative as the skins will not soften enough as the stew ...

This is a real taste of Cyprus with couscous, lemon and spices making a satisfyingly healthy and tasty main meal. Heat the oil in a large non-stick pan and brown the chicken pieces. Do this in ...

Combine butter, rosemary, onion, bread crumbs, and preserved lemon in a bowl, and season to taste with salt and pepper. Gently separate the chicken skin from the flesh, and stuff this mixture in ...

Add the preserved lemons, garlic, olives, harissa and olive oil in a bowl and mix well Place the spatchcocked chicken in a roasting tray and rub the preserved lemon and harissa mix all over the ...

This way of cooking a chicken is based on a recipe from Ghillie Basan's book Flavours of Morocco and results in a tender moist bird that is packed with flavour. It is good hot or cold.

It seems particularly appropriate to make a lemon chicken tagine using preserved lemons and olives because they are ...

Meyer lemons are good in this recipe as they have a sweet flavour and low acidity. Preserving lemons softens the bitter outer skins, making them suitable for eating. Only use the outer skin ...