Comments on: moroccan chicken with preserved lemons and olives http://girlfarmkitchen.com/2013/02/18/moroccan-chicken-with-preserved-lemons-and-olives/ Thu, 21 Feb 2013 02:14:11 +0000 hourly 1 http://wordpress.com/ By: Ronna Welsh http://girlfarmkitchen.com/2013/02/18/moroccan-chicken-with-preserved-lemons-and-olives/#comment-1178 Thu, 21 Feb 2013 02:14:11 +0000 http://girlfarmkitchen.com/?p=1518#comment-1178 This is one of my favorite dishes, yet I’m often impatient to wait out the lemons. Thanks for passing along Mourad Lahlou’s shortcut. I’ve played a bit with roasting whole citrus for a flavor that is distinct from preserving, but no less fragrant and delicious. I’ve often use them interchangeably. Cheers–Ronna

]]> By: Debbie Murphy http://girlfarmkitchen.com/2013/02/18/moroccan-chicken-with-preserved-lemons-and-olives/#comment-1174 Tue, 19 Feb 2013 20:08:00 +0000 http://girlfarmkitchen.com/?p=1518#comment-1174 First of all, as soon as I read your hysterical post, I found myself making the preserved lemons. I was totally compelled to have a jar of these beautiful fruits on my counter within 15 minutes. Thank heavens i have a Meyer lemon tree right outside the kitchen door. Next month when they are ready, I will make the Moroccan Chicken.

Secondly, your review of the talent show was so right on. Having attended four years of these shows, having rolled my eyes too many times and applauded wildly for many ho hum performances, I know just what you mean. The performers are driven to be there. They have something they must share and as a member of the audience, I have agreed to praise their efforts. Since it is not a Gong Show, we simply honor their intentions and marvel at their courage. It’s a bit like a recital of young musicians where we expect mistakes and strangely encourage them to come back again. It is always a weirdly feel-good event.

That said, your performance was beautiful and it made me happy. And that’s the truth.

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