Roast Chicken with Preserved Lemons

My preserved lemons are finally ready to enjoy. Based on some poor advice, I tried mixing the brine into a cocktail. Don’t do it. Just don’t. I might try it again using only the smallest bit of peel but not the brine.

However, they did make an awesome addition to a roasted chicken breast and a side-dish of sauteed beans and garlic scapes with potatoes (also from UBC Farm Market).

The lemon flavour is intensified into the peel and it makes this lovely super-lemony addition to any dish. To be used with some moderation, as they are incredibly salty, but beautiful with chicken and fish, no doubt.



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