Remember those preserved lemons? One month to the day of them being stashed into a dark place in the pantry, they became one of the ingredients in a Moroccan Chicken Tagine with Preserved Lemons and Olives via SBS’ Food Safari.
The chermoula marinade is definitely the star of this dish. It tasted even better on the second night serving of leftovers.
Here are some work-in-progress shots. In the absence of a tagine, it worked perfectly in my old Le Creuset pot on the stove top. This recipe is a keeper!