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Chicken with Preserved Lemon

Photo: Justin Walker
Hands-on time 20 mins
Total time 1 hr, 20 mins
Yield

Serves 4

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.

Ingredients

  • 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

Nutrition Information

  • calories 266
  • fat 11.7 g
  • satfat 3.3 g
  • monofat 4.7 g
  • polyfat 1.2 g
  • protein 37 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 116 mg
  • iron 2 mg
  • sodium 561 mg
  • calcium 35 mg

How to Make It

  1. 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.

  2. 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.