I spotted an enormous jar of these preserved lemons at an ethnic food market and while it’s possible to make your own, why bother if you can simply pick up a few at a time? This recipe for Chicken Tagine with Olives and Preserved Lemons (scroll just over half way down the page) became an instant favorite because the flavors are straightfoward without an endless list of spices. I used cornish game hens (split in half) because a french woman once told me that they are superior and only second to pidgeons when it comes to moroccan cooking. I love this dish. It tastes even better the next day when the flavors have had time to develop together.