Today’s big snow storm was predicted just as a nasty cold took hold of my senses. Welcome to an ordinary winter weekend in Minnesota. To lift my spirits, I made sure I had good food to keep me company, without having to leave the house to get it. It was preserved lemons and limes that inspired me. The few jars I made early in December have been sitting on my back stairs waiting for me to give them a try.
The idea of making Moroccan chicken is what led me to preserve citrus in the first place, so I pulled up this recipe from Tyler Florence and compared it to the contents of my pantry. Rub cinnamon, cloves, cayenne, cumin, fennel, coriander, paprika, salt, and brown sugar into the chicken. Check. Put lemon, garlic, and herbs inside the chicken and roast for one hour. Check. Add apricots, almonds, green onion, and parsley to the couscous after it steams. Check. The green olive sauce that’s called for looks great, but I only had four green olives on hand, so I figured I would sauté them with the chicken and preserved limes in the end.
Et voila, what ended up on on my shopping list? Simply one whole chicken, which I picked up this week on my way home from work. Instant winter bliss. The chicken goes into the oven a rich, brick red and sputters loudly at 400 degrees as it cooks. When it’s done, the lemons roasted in the chicken’s cavity are so supple the juice darts through your fingers in every direction as you squeeze the rind in your hand. The meat is warm with heat and rich spice, which perfectly matches the earthy almonds and sweet dried fruit.
For a food lover, there’s few things more luxurious than a well-stocked pantry, especially in the middle of winter. In less than three hours, I roasted the chicken, had coffee, and talked to two friends. As the chicken cooled off, I made the couscous, then took off the meat and sautéed it with the green olives and sliced preserved limes. With food like this, some movies, and a bottle of wine, the storm can bring anything my way, and I won’t mind.