Tuesday, March 27, 2012
Chicken with Green Olives and Preserved Lemons
A few months ago, Rupal took Denise and I to Kalustyan's in Murray Hill for the first time. She was shocked that we had never been there as it's definitely a 'kid in a candy store' type situation for anyone who likes to cook. We spent over an hour wandering around and debating pressing questions like "Should I buy fresh or dried fenugreek?" and "Do I splurge on fresh curry leaves?" (The answers are fresh and yes.)
I finally emerged onto Lexington Avenue with bags full of paneer, preserved lemons, dried Persian limes, spicy lime chutney, and a dozen varieties of rice and lentils. Then came the hard part. What do I make with all this? I decided to start with the preserved lemons as they seemed the most perishable. I tried Moroccan Chicken with Preserved Lemons and Green Olives. I accidentally drank the white wine the recipe calls for the night before so I just used broth. It's a simple recipe that lends a lot of flavor to chicken breasts.
Next on my list is a recipe with Persian limes. Stay tuned.