The Recipe
Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit
COOK TIME : a few secondsPREP TIME : a few seconds
From Food52
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 4 very small organic lemons
- 1/4 teaspoon Aleppo pepper
- 4 whole peppercorns, slightly cracked in a mortar and pestle
- zest from one small lemon
- 2 fresh bay leaves, twisted in several places along the central vein to release flavor
- 3 tablespoons olive oil
- 1-2 small pieces broken cinnamon stick, each about 1/4" x 1"
- 1/4 cup extra-virgin olive oil
- 6 boneless and skinless chicken cutlets, about 3-1/4 lb.
- 1 1/4 cup minced Italian parsley and cilantro, about half of each
- 2 tablespoons fine sea salt, plus an extra tablespoon for soaking
- 2 scallions, sliced, including some light green
- 1//4 teaspoon coarse sea salt
- pinch or two of cumin
- 2 tablespoons white wine vinegar
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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