My experiment is complete!  Last week I took down the preserved grapefruit that I’ve been curing since May.  They had been in the jar for 5 weeks when I decided to give them a try.  Early verdict was that they are not the same consistency as a preserved lemon.  The rinds are tougher and I think a few more weeks might break them down.  MarocBaba gave me that “eww what in the world are you doing” face when I started creating these.  But I hid them in a dark cool place and he forgot all about them.  When I made the marinade for the chicken I made sure he didn’t see.

Sidenote: Does anyone else have a spouse that makes an “ewww” face when you talk about a new idea or a different way of preparing something?  Then when you do make it and it turns out great they are amazed…yea that’s what happened with this.

Ingredients

• 1 whole cut up chicken
• 2 tbsp olive oil
• 2 wedges of preserved grapefruit cut into small pieces
• small bunch of flat-leaf parsley chopped
• 1 tsp each salt and pepper
• 1/2 cup Vidalia onions chopped finely
• 1 tbsp crushed garlic