Preserved Lemon

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Moroccan Apricot & Preserved Lemon Chicken + Chickpeas w/ Almond Couscous 

Ingredients: 

500g organic chicken thigh fillets 

One wedge of Preserved lemon

1/3 cup Zee’s paprika oil

1 medium onion, finely sliced
3-4 cloves garlic, minced 

2/3 cup Zee’s shakshuka sauce
400g tin apricot halves in natural juice 

1/2 cup chicken or vegetable stock 

400g tin chickpeas, rinse and drain
1 Tbsp raw honey or pure maple syrup
Handful of fresh coriander, roughly chopped 

Couscous:

1 cup uncooked couscous

1 1/3 cups boiling water, chicken or vegetable stock

Handful of whole almonds, roughly chopped

Pinch sea salt and pepper

Juice + zest small lemon

Toppings suggestions: Zee’s preserved lemon, and coriander.

Method:

In a large frying pan over medium heat, sauté onion and garlic in 2 Tbsp paprika oil. 

Add the chicken and cook for 2 mins each side, until golden brown. 

Add apricots with juice, shakshuka sauce, honey, chickpeas, coriander, wedge of preserved lemon and stock. 

Bring to the boil and cook for 5 mins. Lower the heat and cook covered for 20 minutes. 

Place couscous in a medium bowl, and pour over boiling water or stock. Cover and allow it to sit for 5 minutes. Fluff with a fork, add almonds, lemon juice and zest, sea salt and pepper. 

Serve Moroccan chicken topped with fresh coriander and chopped preserved lemon, with couscous. 

Serves 4

Paprika + Lemon BBQ Prawns

Paprika is known for its vibrant colour and rich flavour. This healthful spice is rich in antioxidants including beta-carotene and vitamin C, which help protect cells from free radical damage, reduce inflammation and support healthy immune function. Prawns are an excellent source of protein, along with beneficial omega-3 fats, selenium and zinc. 

Ingredients:

24 large raw king prawns, peeled and deveined (leave tails on)

8 skewers (metal or wooden)

2-3 Tbsp Zee’s paprika oil

1 heap Tbsp diced Zee’s preserved lemon

Pinch sea salt

To serve: handful fresh coriander, fresh lemon wedges

Method:

If you are using wooden skewers soak them in water first for 30 minutes to prevent burning. 

Place peeled prawns in a large bowl. Drizzle in paprika oil and top with preserved lemon and sea salt. Toss so prawns are well coated. 

Cover bowl and put the prawns in the fridge to marinate for at least 30 minutes. 

Thread 3 prawns per skewer. 

Preheat your BBQ to medium-high heat then BBQ the skewers on both sides for 2-3 minutes per side, until prawns are cooked through. 

Place prawns on a serving plate and top with roughly chopped coriander and lemon wedges.  

Serves 3-4.

Lemon Preserve + Coriander Oysters 

Oysters are one of the best sources of zinc, which is vital for a strong functioning immune system. Oysters also provide a good dose of selenium and omega-3 fats, which are also needed for immune health. The fermentation process involved in preserving lemons produces probiotics which can help support gut health and digestion.  

Ingredients: 

12 fresh raw oysters, shucked

2 Tbsp chopped Zee’s preserved lemon

1 Tbsp finely chopped fresh coriander 

For serving: rock salt and lemon wedges

Method:

Arrange shucked oysters on a serving plate covered in rock salt.

Top each oyster with some diced lemon preserve and fresh coriander.

Serve oysters with lemon wedges. 

Serves 3-4. 

Preserved lemon will add extra dimension to middle eastern cooking, you can also have it as it is with Oyster, cheese plate, add to your salad, with EVERYTHING!

As it’s naturally fermented it’s also good for your gut health.