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Using Preserved Lemons

Asked by EileenBowden. Answered on 19th March 2021

Full question

In the Moroccan stew do you use the whole lemon including the pulp, or is it just the skin that is used?

Image of Nigella's Slow Cooker Moroccan Chicken Stew
Photo by Keiko Oikawa
Slow-Cooker Moroccan Chicken Stew
By Nigella
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Our answer

Nigella uses preserved lemons in both the Moroccan Vegetable Pot (from AT MY TABLE) and the Slow-Cooker Moroccan Chicken Stew. The lemons give an extra layer of brightness and flavour, without too much acid, and as they are preserved with salt they also provide an extra umami-type savouriness.

The lemons are chopped before using but you use the whole lemon for these recipes, including the pulp in the centre. As the lemons sit in their salt solution the peel softens and loses most of its bitterness and they are easier to eat. We would also suggest tasting the dish after cooking, before adding any salt or seasoning, as it is unlikely that you will need any extra salt if using the whole lemons.

Breakfast Trifle

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