-
1
When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 tablespoon chopped fresh chervil.
-
2
Heat a wide, deep saute pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate.
-
3
Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high, and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper.
-
4
Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot, and cook for 30 minutes.
-
5
Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat, and move the chicken pieces to a serving platter. Whisk 2 tablespoons of creme fraiche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.
-
6
Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.
-
7
Sometimes, it's more fun when the Secret Ingredient stops being shy, comes out of the corner, and takes center stage. These wafers have only three ingredients, and preserved lemon is the most pronounced. I serve these on top of a salad of baby spinach dressed lightly with lemon juice, lemon zest, olive oil, salt and pepper. Lemon heaven.
-
8
Preheat the oven to 400u00b0F.
-
9
Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry.
-
10
Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little tablespoon mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.
-
11
Talk about unorthodox. I made the mistake of telling my family what they were tasting before they actually tasted it. Let's just say they were apprehensive. But seeing how they loved it made it all the sweeter. Semifreddo is basically frozen mousse, and this one is studded with lemon zest and little bits of sweetened preserved lemons. The cream and egg whites balance the tartness from the lemons, and the basil becomes a sweet counterpoint. Not to mention the beautiful spring and summer colors and flavors. It's a winner.
-
12
Prepare a loaf pan by spraying it with nonstick cooking spray and lining it with 2 large pieces of plastic wrap which hang over the edges of the pan.
-
13
Place the finely diced preserved lemon pieces in a mesh sieve, and rinse thoroughly. Pat dry with paper towels.
-
14
Make the lemon simple syrup by combining the dry preserved lemon pieces, the lemon zest, the water, and the sugar in a sauce pot. Cook over medium-high heat just until the sugar dissolves and the mixture is clear. Use the mesh strainer to separate the lemon bits from the syrup; keep both components.
-
15
Beat the cream in a stand mixer on high just until stiff. Set aside.
-
16
In a clean mixer bowl, mix the egg whites on high until they begin to take shape and froth. Slowly pour the lemon syrup into the egg whites while the mixer is on medium-low speed. Then turn up the speed to high, and beat until the whites are glossy and doubled in volume--about 5 or 6 minutes.
-
17
Fold the reserved lemon bits into the egg whites carefully. Do the same with the whipped cream. Spoon the mixture into the prepared loaf pan and cover the top with the over-hanging plastic wrap. Refrigerate for 6 hours, or overnight. Invert it onto a big plate, and remove the plastic. Slice it into thick planks, and serve drizzled with basil syrup (recipe follows).
-
18
Combine the water, sugar, and basil in a saucepan, and cook over medium-high heat until the sugar dissolves and the mixture is clear. Allow to come to room temperature, then whirl it around in a mini food processor until the syrup is flecked with points of green. Spoon over the Preserved Lemon Semifreddo and allow it to pool down the sides. Serve extra for drizzling over each slice.
