Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion. Ingalls Photography
There’s no easier way to brighten the flavors of a dish than to add a squeeze of lemon juice or a dusting of finely grated zest. Here, our favorite savory uses for versatile citrus.
Pollo en Escabeche Oriental (Yucatan-Style Chicken and Onion Stew)
Delicately spiced, tangy escabeche, a preparation typical of the Yucatan, makes a vibrant marinade and sauce for stewed chicken. The grapefruit, orange, and lime juices called for in this recipe approximate the flavor of the Yucatan’s sour oranges, which are difficult to get here.
Pollo Pibil (Yucatan-Style Chicken with Achiote)
Marinated in a crimson achiote and citrus juice marinade and served with pickled onions, this chicken dish is eaten all over the Yucatan. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious.
Chicken, Olive, and Lemon Tagine (Djaj Mqualli)
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it’s traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.
Lemon Parmesan Dip
Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.