Chicken with Preserved Lemon

By angelahon

Chicken with Preserved Lemon

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

Preparation

Step 1

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.