Skip to main content
delivery dates
cart
login
reviews

Meal Search

 

Send a Meal Blog

Sunday, June 05 2011
Ingredients
1/3 cup dried currants
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1/8 teaspoon ground cumin
Finely grated zest of 1 lemon, plus juice of 2 lemons
Kosher salt and freshly ground pepper
3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
1 large shallot, minced
1 1/2 pounds skinless, boneless chicken breast halves
3 tablespoons pine nuts
2 cups lightly packed baby arugula leaves
1 1-inch piece preserved lemon, peel only, slivered (optional)

Directions
1. In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
2. In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
3. Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
4. In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
5. Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
6. Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
 
Posted by: Send a Meal AT 10:34 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.