Moroccan Chicken with Preserved Lemons

Reprinted with permission from Modern Jewish Cooking by Leah Koenig This chicken dish, which Moroccan Jews serve on Shabbat and for the Yom Kippur break fast, is packed with layers of flavor thanks to the host of spices, sliced green olives, and preserved lemon rind swimming in the sauce.  It is traditionally cooked in an…

Lamb Kabobs with Fresh Mint and Cilantro

Recipe by Naftali Hanau and Rachel Rosen 2lbs Grow and Behold Ground Lamb 1 large egg 2 garlic gloves, minced 1/4 cup of mint, chopped 1/4 cup of cilantro, chopped (cilantro haters can substitute parsley, if you must) 1 teaspoon sumac 1 teaspoon paprika zest and juice of 1 lemon, divided 1/2 cup of matzo…

Moroccan Lemon Chicken

A delicious thick lemony sauce, with a sprinkle of slivered almonds, makes a stunning and delicious meal.