Make it Vegetarian: Chicken with Lemons and Olives Emshmel

I’ve been planning a trip to Marrakesh in March, and all the reading and thinking I’m doing about Morocco has got me craving harissa and lemons. I made this dish as part of a large Moroccan feast. I actually stuck closely to the recipe, using some homemade preserved lemons that I made last September. Initially I planned to make a “white-meat” seitan for this recipe, but between a full day of work and folks arriving for dinner at 7:30m, it just wasn’t going to happen. Instead I picked up a couple packages of Smart Strips. My guests couldn’t believe that they weren’t eating chicken, and in general found the dish delicious. I hoarded my leftovers, and they were just as good reheated over the next few days.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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