Spicy preserved lemons add an extra citrus-chilli kick to tagines and roast chicken. Preserved lemons are not as sharp as fresh lemons, but have an intense lemony flavour with savoury, salty notes.
Roughly chop one or two lemons and add to a tagine with chicken and vegetables. Or finely chop and mix into a paste with olive oil and paprika to rub over a chicken before roasting. The spicy preserved lemons are also a great match for white fish like sea bass and sea bream, and they’re ideal for giving a lift to roasted vegetables.
The lemons are preserved in brine with sunflower oil, nigella seeds and red chilli. The skin softens and becomes edible, and is infused with the spiciness of chilli and subtle black pepper-oregano notes of the nigella seeds.
Ingredients: preserved lemon, brine, sunflower oil, minced red pepper, red chilli, nigella seeds.
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