Preserved Lemon Chicken | Ottolenghi 20

[@VainMuze]

The origin of preserved lemons goes back to centuries in Morocco, where they preserved them in clay or wood barrels and stored them underground for months. Preserved lemons are used in varieties of Moroccan Tagines especially the delicious chicken with lemons and olives....

[@giovannaroth239]

Lemons, one of my favourite ingredients of all times. Cannot live without them🤩

[@michellejackson1202]

If it were me I'd boil it in a vat of lemon juice . Lol

[@SusanaFernandes-l7t]

I've done this recipe and it's delicious! Happy to also share that I had the pleasure of bumping into Mr. Ottolenghi himself in London earlier this year. He is the most charming and friendly person 😊 thank you for sharing your great recipes with us!

[@Starcraftghost]

You introduced me to preserved lemons. I have a lemon tree and my in-laws have one too. I don’t have to worry about wasting lemons. Thank you!

[@EBruckman]

Hi! I bought your cookbook Jerusalem, I think 20 years ago? Love it a lot. The history of how food happens. Beautiful pictures. Great recipes. Today I just found you on KZbin. Wow!

[@oBGroovy]

I tried the lemon chicken yesterday - yes and yes! So good!! And the lemons...! I decided to first leave the chicken in a brine for a day, then pre-cook it in the oven, just as Mr Lenghi does, for 30 mins and then put it on the grill (for around 15-20 mins) with some wood chips for some extra smoke flavours. I had a chick pea salad, baguette and aubergine/paprika/tomato salad (grilled , too) as side dishes. Yummy!!!

[@Ottolenghi]

Sounds delicious!

[@venjielyntollola6924]

Love love lemons 🍋! I'm a big fan of yours from Canada. I have all your books. They're great.

[@mikeross4]

My wife made preserved lemons two years ago and I cooked this recipe tonight - delicious. Thank you.

[@xelakram]

That spatchcock chicken looks sublime! 👍

[@mercedesstovell4400]

Hello.we celebrate my sons Birthday on one of your Resturant in London and enjoyed it very much Also bought your signed book.ThNk you Love food and your food is one of our favorite.❤

[@Ottolenghi]

We're so pleased you had a good time!

[@baptistefoulquier1237]

My aunt who is a big fan of your work made me your ricotta meatballs , that was a real pleasure and that get interested me to your cooking, I think I'll start with that recipe

[@NicoleGrow]

I grow Lemons! I'm going to preserve some. That looks amazing! Thank you for sharing

[@eileennahan7830]

This was delicious. I didn’t have butter but I had yoghurt. So, I used it. The yoghurt worked. It was delicious and I broiled the chicken. Again, the chicken was delicious.

[@Flowers4Everyone]

Quite a recipe. Looking forward to trying it soon.

[@allisondriver5257]

I live in Réunion and we usually buy a roast chicken every weekend, but now I'm definitely going to make this! Thanks for sharing :)

[@Ottolenghi]

Let us know how it turns out!

[@jbt6007]

Gorgeous!

[@star6uster]

It’s so fragrant ❤❤❤

[@tessagunputh8972]

Love this idea

[@cpp8227]

Perfection; love lemon with chicken!

[@soulnourishingpilates]

Yummmmm! This looks so delicious!

[@monaabihanna8141]

Very nice. Can't I just cut the lemons into slices?

[@bekkyb3225]

love the T-shirt (and the lemons) 🍋

[@gambit23776]

@otk where is the yellow shirt from? ❤

[@telesita7]

What food processor are you using there? It's great how you can take out and scrape clean the knife so the residues don't go to waste...

[@Ottolenghi]

It's a well-know brand that comes with a smaller bowl to process smaller quantities. We use it often!

[@marycrisscheel766]

I want to try this,but first, I need to make preserve lemon,but I noticed you put the chicken in the oven for 190° but you don't say for how many minutes or hours:) Thank you 😊..By the way just know your KZbin now,and looking forward to watch more of your video.Thank you

[@Ottolenghi]

You can find the full recipe link (with measurements and timings) in the episode description. Enjoy!

[@CJ-cs8ji]

Would love to see the Aubergine and Pomegranate salad recipe. Is it available yet?

[@Ottolenghi]

Yes it is. You can find it here: ottolenghi.co.uk/pages/recipes/tomato-pomegranate-salad

[@saidgibelli8955]

A really simple process made by the Arabic world specialty Moroccan, for the Moroccan chicken you have to know the original Moroccan chicken with preserved lemon.

[@JanBernhart]

You also used the bitter white layer underneeth the skin, does that get softer in preservation?

[@Ottolenghi]

You can definitely use the whole skin, it's all edible.

[@lindaaugustine6191]

Way too much salt for me & mine‼️ I would have washed off the preserved lemon & not added even more salt‼️ I love everything else about Mr. O’s presentation‼️🤩🤩

[@JonathanShSl]

I’ve just made my first batch of preserved lemons and have to ask: is the peel supposed to be overwhelmingly salty? Does it fade over time? (I’ve waited about 2 weeks)

[@Ottolenghi]

Yes, preserved lemons are very salty. Be careful when adding salt in recipes

[@melissawong6932]

Dear Sir, is the butter salted or non-salted?

[@Ottolenghi]

It's unsalted here. With the preserved lemon it will make it too salty. Enjoy!

[@melissawong6932]

@@Ottolenghi Thank you 😊

[@checkvideo12]

I am getting black preserved lemons, any good?

[@Ottolenghi]

We know of black lime and preserved lemons but never heard of black preserved lemons...

[@checkvideo12]

@@Ottolenghi on Amazon India listed as Black Dry Lemon for Mandi & Arabic dishes

[@DavidFSloneEsq]

I am deeply embarrassed to admit that I had gotten through almost the entirety of this video before I realized that the image on Yotam’s T-shirt was John Lemon.

[@Ottolenghi]

😂😂😂

[@joannenepia9193]

Why would you be embarrassed...

[@DavidFSloneEsq]

@@joannenepia9193Because I like a good pun, especially a subtle visual one. It’s the kind of thing I’d like to think that I’d pick up on instantaneously.

[@behringerm]

Why not use the lemon flesh from preserved lemons? Is there something you can use it for (flavoring sauce or gravy?)

[@Ottolenghi]

It has too much water content to go in the butter but can definitely be used in dressings and sauces.

[@pennyharveson7392]

It has lost the brightness of the lemon juice and is VERY salty, so use sparingly.

[@nancywalter7555]

Why do you use sterilized jar… then use you bare hands to handle the ingredients?

[@kathyjames8751]

Wheres the recipe?

[@marilyn1228]

My stomach is growling!

[@Jeyekomon]

Chicken breasts are cooked faster than legs. The only thing you did is you opened the chest so now the breasts will cook even faster...

[@saidgibelli8955]

Va fan culo man ! Preserved lemon are Moroccan and North African you have to say because you don't create it .

[@Saina89]

Moroccan, not Africa

[@yeahbuddy4712]

Thought he was married to a guy..kids.???

[@amcall20]

He has two kids w/ his husband

[@yeahbuddy4712]

@amcall20 but how he get the kids I'm asking obviously can't get a pregnant husband