Let her down - friend
I feel worse now - depression
7pm and the bra is off - comfort
Moroccan chicken with preserved lemons recipe from janthea
Ingredients1/4 cup lemon juice
2 tbsp honey
2 cloves of garlic (crushed)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
8 chicken thighs or breasts. I prefer the thighs with skins on.
8 preserved lemons (cut into wedges)
Method1. Mix the ingredients together, add chicken and thoroughly coat in marinade. Cover and place in fridge for at least 3 hours, preferably overnight.
2. Preheat oven to 180 degrees.
3. Cover the dish with tinfoil and bake in oven for about 1 hrs, still in marinade.
4. Remove foil and let the chicken pieces brown for about half an hour. (Keep on eye on it at this stage – you don’t want to burn it)
5. You could add some chicken stock if you wanted at this stage. To serve remove chicken, keep warm and place marinade (and stock if added) into a pan and boil down to thicken.