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.

Ruth Cousineau
This Story Originally Appeared On cookinglight.com

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Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

266 calories; fat 11.7g; saturated fat 3.3g; mono fat 4.7g; poly fat 1.2g; protein 37g; carbohydrates 1g; fiberg; cholesterol 116mg; iron 2mg; sodium 561mg; calcium 35mg.