Use as a rub with lamb cutlets, chicken pieces, steaks, fish fillets or prawns.
Add to sautéed onions when building a base flavour for braised lamb shanks, lentils, chicken tagines, or soups.
Moroccan Chickpea Tagine – Sauté onion and garlic, add dried chickpeas (soake & drained) or tinned (rinsed & drained), and tin of tomatoes. Cover and braise until chickpeas are cooked (add water as needed). In a separate pan, sauté any vegetable(s) of choice (sweet potato, zucchini, eggplant, fennel, celeriac, carrots, leeks, pumpkin, butter beans, okra). Add to the chickpeas, cook for a further 10 minutes. Top with coriander, serve with lemon yogurt.
One pan Moroccan Chicken – Marinate 700 gm chicken thighs with 3 tbsp Moroccan and olive oil. Sauté 1 chopped onion, add chicken and sear. Add 2 tbsp finely chopped, preserved lemon, 1 cup pitted green olives, 2 cups chicken stock and 2 tbsp lemon juice. Cover and braise for 15 minutes (until cooked). Finish with chopped coriander and serve with cous cous or rice..
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