Lemon Confit Chicken with Calamata Olives
Bruno Paillard's wife, Marie, uses a homemade lemon confit in this Moroccan-inspired dish, macerating whole organic lemons in a kosher salt, spice and fresh lemon-juice brine for up to two months. To simplify the dish, we used storebought preserved lemons imported from Morocco. The lemons, which are available at some specialty stores, have a silken texture and a distinctive pungent flavor similar to that of homemade lemon confit ($15 for half a liter from Bella Cucina; 800-580-5674 or www.bellacucina.com).Plus: More Chicken Recipes and Tips
January 2004