PREPARATION:

For the Marinade

1. Whisk together the oil, preserved lemon, garlic, fenugreek, 1 teaspoon of salt and ½ teaspoon of pepper in a large baking dish. Add the fennel fronds and chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours. Preheat the grill to medium low. Wrap 2 bricks in aluminum foil and heat on grill.

For the Chicken

1. Remove the chicken from the marinade, blot off excess oil, and season with the remaining salt and pepper on both sides. Place the chicken on the grill, skin-side down, and place 1 brick on top of the chicken. Grill the chicken for 14 minutes per pound, then turn over, and return the brick to the chicken.

   Close the cover and continue cooking for 15 minutes or until cooked through. To serve, let rest for 10 minutes and cut into quarters and served with preserved lemons as a garnish.

2. *Editor's Note: Look for heritage breed chicken, or at least an organic chicken. Heritage chickens are found in many organic grocery stores or farmer's markets.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Emeril's Culinary Adventure: Napa episode of Emeril Green.

5. Planet Green Videos: Emeril's Preserved Lemon Bricked Chicken