Preserved lemon and mint chicken

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This one is inspired by  one of the best chef I know, a woman called Margaret Tayar who cooks in her restaurant, on a terrace by the  beach in Jaffa.  not a fancy place –  concrete floor, the furniture is old white plastic and the tablecloth is clearly made out of old curtains. She is around 60 I guess. with crazy black locks, beautiful blue eyes and a constant smile that was showing braces last time I was there.If she is not in the kitchen she is sitting at the entrance on a manky wicker chair, bare feet up, vegetables piled up around her that she would prep with her cousin, or sister, who are also the waiting staff. the food she cooks is based on north african traditions ( I think her family are Tunisian or Algerian), but is a thing all of its own – `mediterranian magic` might be a possible title. she is famous for her mezze salads, grilled fish, couscous dishes and her magic touch – some people, very few, have such an instinct for food, an instincts that guides them when they choose ingredients, decide when it is ready to cook, how to cook it and with what, and these are the people whose food you want, time and again, to come back to.

 But it’s not only the food – she is one of the happiest people I know contaigiously happy, and always seconds away from laughing.I never heard her complain about anything (except  the fish monger who tries to rob and cheat her every day for so many decades now) and she would always say that it’s the restaurant that keeps her happy, just making food for people.

I thought about it now, when the idea of a restaurant is actually getting a bit more real, and I am starting to freak out and ask myself if I really want this – the constant anxiety, the  18 hour workdays, miss seeing movies,  friends and wife (in order of importance). If I will become even a bit more like Margaret, I would consider my efforts well spent.  Still Waiting to hear about the property.

Back to business – her preserved lemons are amazing. Rumor has it she gets truckloads of special lemons from the Sinay desert in egypt – tiny and fragrant, and so flavoursome, and she pickles them for the year. She makes this sauce using those lemons, mint and garlic, and serves it with grilled fish, burnt aubergines, roasted peppers. Whatever she puts it on explodes with freshness.

This is my version of it, I hope she would approve. In the restaurant I will use it with boned chicken thighs on the grill, as a marinade and  a sauce ( here I used whole little chickens that I butterflied and roasted). the recipe requires a lot af mint, fresh and dried, garlic, and preserved lemons, which  Normally I’d  preserve myself, but as they take at least a month to cure I sent my wife to the market to get some, and some dried mint. These lemons she got from the portuguese deli on Atlantic road and they were great – it’s a great deli. As for the mint, well when someone comes back from Brixton market with a bag of dried leaves looking like this, you know you are in for a treat, whatever it is.

   

 

When I ate this I was transported to that balcony by beach, and I could almost hear Margaret saying to her cousin – why didn’t you tell me it’s for them? I would have used the good fish! (that really happened once, it’s that kind of place), so I was worried it might be sense memory that make me enjoy this dish so much, but my friend Ben enjoyed it as well, enough to eat with his fingers, which is the biggest complement an Englishman can offer a chef. Than again, maybe it wasnt dried mint after all…

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3 Comments on “Preserved lemon and mint chicken”

  1. Kuskusul says:

    Sorry, but I’ve always found her over-rated 😦

  2. Sol Kashberg says:

    But of course Margaret is running a business in quite another commercial zone than Europe, in a place whose economy is inexplicably thriving, while Europe’s (indeed the World’s) is on the skids. Have you thought about ‘Hooters’ at all, as a possible business model? You’ll need some gimmick beyond food in today’s financial climate.

  3. How about a restaurant in the Brixton undergroung station?


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