NYT Cooking: This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a pla(Chicken Stew)
A condiment that is common in Indian Cuisine, North African cuisine, and especially Moroccan cuisine.The pulp of the preserved lemon can be used in stews, soups and sauces, but it is the peel (zest and pith together) that is most valued.
Unlock one of the secrets of Moroccan and Middle Eastern cuisine and discover how preserved lemons transform a dish into something indescribably exquisite! Preserved lemons recipe for Moroccan Middle Eastern cooking
Moroccan Chicken Tagine with Olives and Preserved Lemons