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.
- 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