Thursday, April 22, 2010

Chicken Cutlets with Preserved Lemons and Rice

This chicken dish, served with fresh fava beans and white rice, made for a delightful if unusual combination of flavors for dinner a few nights ago. Let me note here that I am really behind on my dinner "self-portraits" but who knew the US Census would be so time-consuming?

In an attempt to catch myself up and return to discipline and order to whatever extent is possible, the entries for the next couple of days will be brief.

The sauce for the chicken is made from lemons preserved in seasoned brine, a canning recipe from the book, Well-Preserved, by Eugenia Bone. The book was a gift to Dan from his sister Ann, and we enjoyed canning the lemons several weeks ago and then trying them out in this kind of North African-influenced meal. The lemons themselves are tasty, tart, and salty. Dan cooked the fava's with a little bacon and we used a plain white rice to balance the flavors. If I'm not mistaken we enjoyed Clos du Bois Sauvignon Blanc with this.

I love how our family indulges our foodiness. We'll have to put a treadmill on our wedding registry, though, after 2 months of such wonderful dinners.

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