Food & Wine


What's This?
Serving size 4
Prep Time
Total Time

Ingredients

⅓ cup dried currant¼ cup plus 2 tablespoons extra-virgin olive oil1 clove garlic, thinly sliced⅛ tsp ground cumin finely grated zest of 1 lemon, plus juice of 2 lemons kosher salt freshly ground pepper3 medium zucchini, cut into 3 by 1/2-inch sticks1 large shallot, minced1 ½ lb skinless, boneless chicken breast halves3 Tbsp pine nuts2 cup lightly packed baby arugula leaf1 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.

More From Kitchen Daily:

Mini Hash Brown Quiches Mini Hash Brown Quiches
Mini Hash Brown Quiches
3-Ingredient Chocolate-Covered Peanut Butter Eggs 3-Ingredient Chocolate-Covered Peanut Butter Eggs
3-Ingredient Chocolate-Covered Peanut Butter Eggs
Baked Spring Vegetable Omelet with Goat Cheese and Mint Baked Spring Vegetable Omelet with Goat Cheese and Mint
Baked Spring Vegetable Omelet with Goat Cheese and Mint

Tags: Salad, Dinner, Main Dish, Healthy, Chicken, Vegetable, Nut, French, Summer, Spring

Terms of Service | Privacy Policy Corporate Site | Advertise With Us