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Ingredients
- 1/3 C + 1 T olive oil
- 1 Perserved lemon peel, cut into 1/4" dice
- 3 T freshly squeezed lemon juice
- 2 cloves minced garlic
- 1 t ground cumin
- Kosher salt & pepper
- 3 boneless, skinless chicken breast halves, @ 1 lb.
- 4 C chicken stock
- 1 lb. semolina orecchiette
- 1 1/2 C arugula
- 1/4 C cilantro sprigs
- 1/4 C basil leaves, torn into large pieces
- 1/4 C fresh mint leaves
- 1/2 C parsley leaves
Details
Servings 6
Preparation
Step 1
Prepare grill.
In large bowl, whisk together 1/3 C olive oil, lemon juice, garlic, cumin, salt & pepper to taste. Reserve.
Brush chicken breasts with 1 T oil. Cook until golden on one side, 3-4 min
Turn, season with salt & pepper & continue to cook until done, 4-6 min. Place chicken on work surface & cover with inverted bowl; let cool for 5 min. With fingers, tear chicken with grain into thin pieces. Reserve
Place chicken stock in saucepan over hi heat & cook until reduced to 1 C. Add oil & lemon juice mixture & set aside.
Bring large pot of water to boil. Add orecchiette & cook until al dente, @ 10-12 min. Drain pasta & put back into pot; immediately add the stock, chicken, arugula, cilantro, basil, mint,, parsley & preserved lemon peel, add salt & pepper to taste. Toss well & serve immediately
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