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
One 1-inch piece preserved lemon, peel only, slivered (optional)
How to Make It
In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
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.
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.
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.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.