braised Moroccan chicken and preserved lemon hummus. After the lemons are preserved, cut off the fruit and use only the lemon peel for recipes.
|Preheat the oven to 250°F.|
|Cut the lemons lengthwise into sixths. Sprinkle them with the salt and transfer them to the glass baking dish.|
|Cover the lemons with water and cook them in the oven for 3 hours.|
|Cool the preserved lemons to room temp and then transfer them to a large mason jar. Store in the fridge.|
source: Ina Garten (Barefoot Contessa)
The lemons can be refrigerated for up to 6 months as long as they are covered in liquid and stored in a glass canning jar.