Using Preserved Lemons

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.