A sealed pouch containing lemons, Lemon juice, salt, oil and spices. Chop a small segment roughly and add to lamb, chicken or lentil dishes at the last 20 minutes of the simmer. In Middle Eastern cuisine, Preserved lemons, among others, are an essential ingredient. Preserved Lemons are quite easy to make. But the ageing process takes a minimum of 4 weeks. Preserved Lemons are probably best after being aged for 6 months or more. When using Preserved Lemons, generally, only the rind is used and in small quantities. When you can buy Preserved Lemons at this level of quality,  packed like these and in this quantity, you really need to wonder why you would bother Preservin Lemons yourself. Check out our Preserved Limes for a special zing.

Here's a really easy, quick and very tasty recipe using preserved lemons from Taste.com.au

Chicken with preserved lemon

Ingredients (serves 4)

    * 2 brown onions, diced
    * 2 preserved lemons, flesh discarded, rind chopped
    * 1 teaspoon coriander seeds, crushed
    * 2cm piece ginger, peeled, finely grated
    * 1/4 cup olive oil
    * 8 chicken pieces, on the bone
    * pinch of saffron
    * cooked pasta, to serve

Method

   1. Combine onion, lemon rind, coriander, ginger and 2 tablespoons oil in a large, shallow ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 1 hour.
   2. Heat remaining 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Remove chicken from marinade, scraping away onion. Cook chicken, turning occasionally, for 10 minutes or until golden. Transfer chicken to a plate and wipe pan clean.
   3. Reduce heat to medium-low. Add marinade to pan. Cook, stirring occasionally, for 4 to 6 minutes or until onion is tender. Return chicken to pan. Add 1/2 cup cold water. Increase heat to medium. Cook, covered, for 15 minutes. Add saffron. Cook, uncovered, for 15 minutes or until chicken is cooked through and sauce reduced. Season with pepper. Serve with pasta.