Sunday Supper

Add sparkle to your cooking with easy-to-make preserved lemons


Main Dish

Chicken Cutlets with Preserved Lemon and Parsley,

This delicious dish is easy enough for a family dinner but elegant enough for company. I serve it with boiled potatoes rolled in parsley butter and whatever vegetable is in season. An oaky California chardonnay is a perfect match.

1 1/2 lbs chicken cutlets, pounded 1/4 to 1/2 inch thick

Salt and freshly ground pepper

Flour for dredging

2 tablespoons olive oil

2 large garlic cloves, minced

2 cups homemade or low-sodium canned chicken stock, warmed

1 preserved lemon, chopped, plus 4 tablespoons juice from the jar

3 tablespoons unsalted butter

2 tablespoons fresh flat-leafed parsley, minced

Season the cutlets, remembering that the preserved lemons are salty. Dredge the cutlets in flour.

Heat the oil in a large skillet over a medium heat. Brown the cutlets in the hot oil, about 4 minutes per side. Remove the cutlets, and cover them with foil to keep them warm while you prepare the sauce.

Add the garlic to the same pan. Sauté for a minute or two until it becomes fragrant. Do not brown. Add the stock and the preserved lemon and juice. Deglaze the browned bits in the pan with a wooden spoon. Bring to a low boil and cook until the sauce is reduced by half, about 1 cup. Add the butter, and when it melts, return the cutlets to the pan. Flip the cutlets in the sauce until they are warmed and moistened by sauce. Serve garnished with the parsley. Makes 4 servings.

Source: Adapted from “Well-Preserved — Recipes and Techniques for Putting up Small Batches of Seasonal Foods” by Eugenia Bone (Potter, $24.95).

Per serving: 357 calories (48 percent from fat), 18.7 g fat (7.4 g saturated, 7.3 g monounsaturated), 135 mg cholesterol, 39 g protein, 5.9 g carbohydrates, 0.1 g fiber, 372 mg sodium.

Preserved lemons, a staple of Moroccan cooking, are made using the entire lemon, skin and all, cured in its own juices along with salt and sometimes sugar. Like most preserves, the recipe varies from cook to cook, so you might find them brined with the addition of garlic, shallot, bay leaves, coriander seeds, chili flakes or cinnamon sticks.

The pickling is easy to do, although it takes at least three weeks before the lemons are ready to use. Preserved lemons are often the secret ingredient that makes an otherwise ordinary dish sparkle. Just a small amount stirred into a quick sauté or added to a roasting chicken adds a brightness and depth of flavor.

I also love them with any type of seafood. Enhance a sautéed salmon fillet by stirring finely chopped preserved rind into the sauté pan with a little butter and chopped cilantro. Preserved lemons may taste a bit tart, but the skin and pith impart an intensely lemony flavor compared to using just juice and zest.

Making traditional preserved lemons at home is easy and well worth the work if you plan ahead. I use about eight small lemons for a quart-sized jar, with about a cup of kosher salt. I may add a stick or two of cinnamon, a bay leaf and/or some whole peppercorns.

It’s important to scrub the lemons very clean before quartering them almost all the way, leaving the quarters still attached at one end. Simply rub the cut surfaces with salt (about 2 tablespoons per lemon), and pack them into the (very clean) jar, pushing them down into the bottom.

Add enough fresh lemon juice to cover the lemons completely, cover the jar, and leave it out on the counter for about a week, turning it upside down every so often. Refrigerate the jarred lemons and let it sit for another month or so, with an occasional turn and shake. They’ll keep perfectly, refrigerated, for at least a year.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of “Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.”

Read more Sunday Supper stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category