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Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit
http://www.food52.com/recipes/13175_chicken_cutlets_grilled_in_cha...
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Ingredients
categorized
original
4 very small organic lemons
2 tablespoons fine sea salt, plus an extra tablespoonfor soaking
1-2 small pieces broken cinnamon stick, each about 1/4" x 1"
2 fresh bay leaves, twisted in several places along the central vein to release flavor
4 whole peppercorns, slightly cracked in a mortar and pestle
3 tablespoons olive oil
1 1/4 cup minced Italian parsley and cilantro, about half of each
2 scallions, sliced, including some light green
1//4 teaspoon coarse sea salt
pinch or two of cumin
1/4 teaspoon Aleppo pepper
2 tablespoons white wine vinegar
zest from one small lemon
1/4 cup extra-virgin olive oil
6 boneless and skinless chicken cutlets, about 3-1/4 lb.
Ingredients
categorized
original
This recipe is
gluten-free
This recipe is
paleo
Produce
Aleppo pepper
(
1/4
teaspoon
)
Bay leaves, fresh
(
2
)
Italian parsley and cilantro
(
1 1/4
cup
)
Lemon, zest from small
(
1
)
Lemons, very small organic
(
4
)
Or two of cumin
(
1
pinch
)
Scallions
(
2
)
Meat
Chicken cutlets, about 3-1/4 lb., boneless and skinless
(
6
)
Condiments
White wine vinegar
(
2
tablespoons
)
Cooking & Baking
4 teaspoon coarse sea salt, coarse
(
1
)
Cinnamon stick
(
1
small pieces
)
Olive oil
(
3
tablespoons
)
Olive oil, extra-virgin
(
1/4
cup
)
Peppercorns, whole
(
4
)
Sea salt, fine
(
2
tablespoons
)
Preparation
Read recipe preparation on
food52.com
Food52
www.food52.com
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Social Stats
44.7
Rating
1-100
4
Tweets
59
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Likes
1
StumbleUpon
Views
160
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Recipe Stats
Published July 9, 2011 (1 year ago).
3 people saved this recipe.
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