I was feeling pretty good about cooking with preserved lemon after successfully making a Moroccan Lemon Chicken. That seems to be the predominant way that people use preserved lemons, but I still had a lot of preserved lemons left and wanted to find other ways to cook with them. My mom mentioned that she’d had a preserved lemon dish with leeks and chicken. And hey, I think leeks are in season!

Guessipe

• 2 TBSP olive oil
• 2 red onions, chopped
• 2 leeks, sliced
• 3 carrots, chopped
• 5 cloves garlic, minced
• 1/4 cup raisins
• 2 TBSP honey
• 3 tsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 2 cups chicken breast, cut into bite-sized pieces
• 1 cup chicken broth
• 1 preserved lemon, pulp removed, skin cut in strips
• salt and pepper

Heat the oil over medium heat. Add the onions, leeks, carrots, and garlic. Cook for 5 minutes.

Add the raisins, honey, curry, cumin, turmeric, paprika, cinnamon, nutmeg, and cloves. Cook for 1 minute.

Add the chicken pieces, chicken broth, and preserved lemon. Cover and simmer until the chicken is cooked (15-20 min), stirring occasionally.

Salt and pepper to taste. Really good served over rice and topped with a bit of yogurt.