Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit
INGREDIENTS
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4 very small organic lemons
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2 tablespoons fine sea salt, plus an extra tablespoon for soaking
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1-2 small pieces broken cinnamon stick, each about 1/4" x 1"
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2 fresh bay leaves, twisted in several places along the central vein to release flavor
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4 whole peppercorns, slightly cracked in a mortar and pestle
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3 tablespoons olive oil
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1 1/4 cups minced Italian parsley and cilantro, about half of each
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2 scallions, sliced, including some light green
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1//4 teaspoons coarse sea salt
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pinch or two of cumin
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1/4 teaspoon Aleppo pepper
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2 tablespoons white wine vinegar
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zest from one small lemon
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1/4 cup extra-virgin olive oil
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6 boneless and skinless chicken cutlets, about 3-1/4 lb.
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