What Can I Use Instead Of Preserved Lemons In The Slow-Cooker Moroccan Chicken Stew?

Our answer

Nigella's Slow-Cooker Moroccan Chicken Stew (from SIMPLY NIGELLA) uses a combination of preserved lemons, olives and golden sultanas (golden raisins) to give a sweet, salty and tangy flavour to the stew. Preserved lemons are packed in salt and left for a few weeks. As they stand the salt dissolves to form a brine that softens the skins of the lemons and tempers their acidity.

There isn't really a good substitute for preserved lemons, so we would suggest just leaving them out from the recipe. But just before you serve the dish, taste it to see if you might like to add a bit of extra seasoning and a squeeze of fresh lemon juice to balance the flavours of the stew.