I had some leftover preserved lemons I wanted to use up, so I made a sort of relish with them and some herbs and spices, rubbed some on a chicken before roasting, and used the rest as a condiment. This sort of a preserved lemon and herb relish is called Chermoula in Moroccan cooking. Pungent and lemony, it's something I'll do again. The mixture would also be good on fish, I think.
Roasted Chicken with Preserved Lemon Chermoula
2 cloves garlic, chopped
2 preserved lemons, rinsed, pulp and seeds scraped out, and rind thinly sliced (you only use the rind)
2 large shallots or one small onion, chopped
½ birds eye chilli or other hot chili
1 tbsp sweet paprika
1 tbsp ground cumin
Salt and pepper to taste (the lemons are preserved with salt, so you won't need much if any)
3 tbsp chopped fresh coriander
3 tbsp chopped fresh parsley
1/2 teaspoon saffron threads, soaked in a little water (My lemons already had saffron)
1Tbs. olive oil
Put everything in the food processor, and chop to a coarse mixture.
Divide the chermoula in half. Rub half the mixture onto and into a small (preferably organic or kosher) roasting chicken. Push some under the breast skin. Cover loosely, and let marinate in the fridge a few hours. Keep the unused half.
Place the chicken on a rack in a pan, and roast at 320 for 1.5 to 2 hours, (depending on size of chicken) until done. Let rest for five minutes, then carve and serve with the reserved chermoula.