Month: August 2016

ROAST CHICKEN AND PRESERVED LEMONS

Preserved lemons have been on my radar for a while and I had a feeling I would love it. I first tried it at a friend’s house who brought out a jar to accompany our Indian take out dinner. And as I suspected, I loved its salty, lemony-umami blast of flavor on the warming spicy Indian flavors. Tonight as I was contemplating dinner, I opened my fridge and was greeted by the whole chicken and the jar of preserved lemons that I snatched up when I spotted them at Whole Foods. And lightbulb, lemons are a classic ingredient in a roast chicken so why not the preserved kind? Roast chicken is usually a meal reserved for weekends but I was motivated and eager to try the combination. Plus, I wasn’t sure this bird was going to last another day. Surprisingly making roast chicken on a Tuesday night is really not that bad in terms of the prep work,  the important ingredient of time is what might make it a bit intimating for a week night. So, …