Whole lemons preserved in a salty brine are a flavor powerhouse. Look for preserved lemons at specialty stores, or order online from rakuten.com. They work wonders in dishes that can use a tangy, salty punch: Try chopping a little into a grain salad, or mix into a simple pasta dish with parsley, garlic, and grated cheese. If you can't get preserved lemons, season 1/3 cup chopped whole seeded lemon (Meyer lemon would be best) with 1/4 teaspoon kosher salt and 1 teaspoon sugar. Cook lemon mixture in 2 teaspoons olive oil in a small skillet over medium heat, stirring occasionally, 15 minutes or until lemon rinds are very tender.
2 teaspoons cumin seeds
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 cup unsalted chicken stock
1/3 cup chopped jarred preserved lemon, rinsed
8 kalamata olives, chopped
1 tablespoon butter
2 tablespoons chopped fresh cilantro
How to Make It
Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin in a spice grinder; process until finely ground. Combine cumin, salt, pepper, and chicken in a large zip-top bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes. Turn chicken over; add stock to pan. Sprinkle chicken with lemon and olives. Reduce heat to medium; simmer 6 minutes. Partially cover; cook 4 minutes or until chicken is done. Add butter to pan, stirring until melted. Place 1 chicken breast half on each of 4 plates. Drizzle each serving with 1 1/2 tablespoons sauce; sprinkle each with 1 1/2 teaspoons cilantro.
Yum! Very easy to make and quick (as long as you remember to spice the chicken and let it rest in the frig an hour prior to cooking). Roasting and grinding the cumin seeds fresh seems to be the real key to this dish. When I make it again I'd go a little heavier on the olives, but otherwise, perfection!
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