Active Time

　　40 min

　　Total Time

　　40 min

　　This recipe is just one of the countless ways to use preserved lemons.

　　

Ingredients

Serves 4

　　4 boneless skinless chicken breast halves

　　2 tablespoons olive oil

　　2 medium onions, sliced 1/4 inch thick

　　2 garlic cloves, thinly sliced

　　1/2 teaspoon turmeric

　　1/2 teaspoon freshly ground black pepper

　　8 pieces preserved Meyer lemon

　　1/2 cup chicken broth

　　1/4 cup dry white wine

　　16 pitted green olives, halved

　　2 tablespoons coarsely chopped fresh cilantro

　　

Step 1

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

　　

Step 2

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

　　

Step 3

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

　　

Step 4

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.