by creamtea
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A&M's Testing Notes:
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Expand4 very small organic lemons Ask a question about this ingredient
2 tablespoons fine sea salt, plus an extra tablespoonfor soaking Ask a question about this ingredient
1-2 small pieces broken cinnamon stick, each about 1/4" x 1" Ask a question about this ingredient
2 fresh bay leaves, twisted in several places along the central vein to release flavor Ask a question about this ingredient
4 whole peppercorns, slightly cracked in a mortar and pestle Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
In a medium bowl, combine lemons, lukewarm water to cover and about 1 tablespoon salt. Soak for about one-half hour to soften skin.
Ask a question about this stepRemove lemons from salt water, trim the pointy ends off, and cut lengthwise in half. With cut side down on cutting board, slice as thinly as possible with a very sharp knife and place in a bowl.
Ask a question about this stepSprinkle lemon slices with 2 tablespoons of salt and add cinnamon, cracked pepper and bay leaves. Allow to steep for 3-4 hours to draw out juices and season them.
Ask a question about this stepTransfer lemon slices to a colander, keeping the herb and spices, and rinse to remove excess salt. Pat with paper towels.
Ask a question about this stepIn a small nonstick saute pan, add olive oil and warm over low heat. Add lemons with care (they may spurt oil if the pan is too hot). Saute lightly until soft.
Ask a question about this stepAdd about two glugs (1/4 -1/3 cup) water to hot pan, raise heat to medium, and simmer away most of the water until the lemons are still moist but not dry. They should be translucent and quite tender (add additional water as necessary). Remove from heat and allow to cool to room temperature.
Ask a question about this step1 1/4 cup minced Italian parsley and cilantro, about half of each Ask a question about this ingredient
2 scallions, sliced, including some light green Ask a question about this ingredient
1//4 teaspoon coarse sea salt Ask a question about this ingredient
pinch or two of cumin Ask a question about this ingredient
1/4 teaspoon Aleppo pepper Ask a question about this ingredient
2 tablespoons white wine vinegar Ask a question about this ingredient
zest from one small lemon Ask a question about this ingredient
1/4 cup extra-virgin olive oil Ask a question about this ingredient
6 boneless and skinless chicken cutlets, about 3-1/4 lb. Ask a question about this ingredient
place herbs, salt, spices, vinegar and zest in the container of a spice grinder or better, small food processor and whiz to mince finely. Add olive oil in a stream until emulsified.
Ask a question about this stepSet aside charmoula while you prepare the chicken cutlets.
Ask a question about this stepRinse the cutlets, remove the under-flap, reserving it for another use (or for smaller portions for the 10-and-under crowd), and pat dry with a paper towel.
Ask a question about this stepSmear the charmoula over the chicken cutlets.
Ask a question about this stepSet a ridged grill pan on medium to medium high heat and heat. Rub with a little olive oil.
Ask a question about this stepWhen the pan is hot, place the cutlets, cut side down, and cook, about 8 minutes. Monitor their progress, adjusting the heat up or down, so that they don't dry out. Flip cutlets and cook about another 8 or so minutes until cooked through but still juicy, remove from heat and keep warm on a serving plate.
Ask a question about this stepServe the cutlets garnished with lemon confit, with rice as an accompaniment.
Ask a question about this stepWhen's dinner? Seriously, sounds delicious. Amazing as always, cream tea.
Yum! The confit sounds amazing, and is on my must try list!
What could you sub for the cilantro in the charmoula? It ruins any dish it's in for me because all I taste is soap. Otherwise, this recipe sounds amazing.
I would just stick with the Italian parsley and scallions, maybe adding a little extra. (Having said that, I find that using only the leaves of the cilantro is key--I try to remove all the stems to avoid that soapy taste). You could increase the bay leaves to 3 in the lemon confit for more "green" flavor; sauteed fresh bay is wonderful and perfumes the whole kitchen (and is an entirely different thing from dried bay, less harsh & less spicy).
I missed this recipe before -- so glad it was chosen as a CP and brought to our attention! Looks and sounds amazing. Saved!
I love how you treat the lemons here - I tried a whole lemon salsa and it wasn't quite right - too "rindy" - your method would solve that!
Such interesting flavors. Love the combinations! Aleppo, bay, cumin and cinnamon with lemon, yum.
Selmelier works at Meadow, a shop that specializes in salt.
This chicken looks just beautiful and such an interesting preparation. Can't wait to try it.