Renee's preserved lemons

Lemons (as many as will fit in your sterilized jar)
coarse salt
water to cover

Slice ends off of lemons, and cut lemons into quarters, and squeeze out as much juice as you can. Pack salt into the crevices of the cut lemons, and drop into sterilized jar. Leave overnight, during which lemons will exude more juice.

The next day, cover lemons with water, seal and leave to ripen one month before use. In Florida I have to store these in the refrigerator. They are great with meat, chicken, fish and also in a tomato-pepper salad.

Renee's Chicken

4 chicken leg quarters, separated into legs and thighs or boneless breasts
6 cloves garlic
1 tsp. salt
1 tsp. paprika
1 tsp. freshly ground black pepper
a pinch saffron (If you can, if not, it is still good)
1 tsp cumin
1 tsp powdered ginger
1/2 tsp turmeric
1/4 c. olive oil

2 large yellow onions, grated and drained in a colander
1/4 c. packed chopped cilantro (I like more than that!! even)
1/4 c. packed chopped parsley
1/2-3/4 c. olives*
1 preserved lemon, peel only, sliced finely
juice of 1/2-1 lemon

*You may use any brine-cured olive green or black. Don’t use those flavorless canned American olives. Be sure you like the taste of your olive all by itself.

The day before, pound the garlic in the mortar and pestle with the other spices (I use a food processor too). Moisten mixture with the oil. Pull the skin off the chicken and rub with garlic paste. Refrigerate overnight.

The next day, place chickens in a large, heavy pot, preferably enameled cast iron. Add grated onions, herbs and about 2 c. water. Bring to boil, cover and lower heat. Simmer 40 minutes.

When chicken is tender and falling off the bone, add olives and lemon peel. Continue cooking 10-15 minutes. When ready to serve, pull chicken and as many olives as you can out of the sauce and arrange on serving platter. Boil sauce vigorously until reduced and thickened. Taste and season with lemon juice and additional sauce if necessary. Pour sauce over chicken and serve.