I am not a huge fan of the chicken breast but paired with salted lemons and rosemary it really is quite yummy.
I learned to make salted lemons from a friend who also has a lemon tree. Lemons preserved in salt are traditionally used in Moroccan cuisine and can be added to anything from couscous to your favorite bbq recipe. These briny little lovelies are super simple to make. Wash fresh lemons (preferably right off your tree if you’re lucky like me to have one growing in the backyard). Quarter the lemons and place in a glass jar with a glass lid. Fill the jar with enough fresh water to cover the lemons and add table salt until the solution can’t take any more. I start by adding a handful, shake the jar to dissolve the salt. If all the salt disappears, add more salt and repeat until you have leftover salt on the bottom of the jar. Don’t worry if the lemons are floating, they’ll do that for a while. Place the jar in a dark cool cupboard for a month, taking it out at least once a week, shake it and add more salt if there’s none left on the bottom. Your patience will be rewarded. The lemons loose some of their bright yellow colour but they are not spoiling and will keep for several months in the jar.
I make use of my vacuum sealer when chicken breasts are on sale and make up a bunch of packets of my Lemon Rosemary Chicken Breasts. I make up packets of 1, 2, 3 or more chicken breasts depending on how many people I’m generally cooking for at the time. I just divide the marinate and chicken into vacuum bags, seal and toss them in the freezer. When I need something easy for dinner I just thaw a packet (in the fridge during the day works great). As the chicken thaws it marinates and is ready to go when you are.
Lemon Rosemary Chicken Breasts
¼ salted lemon minced
2 tablespoons fresh rosemary, finely chopped
1 small clove of garlic (more if you like)
2 tbs olive oil
4 boneless skinless chicken breasts
Toss all the above into a zip top bag. Seal and massage bag to mix all ingredients together. Let marinate in the fridge for 1 hour (up to overnight).
Remove chicken from marinade and either grill or roast.
To grill: cook on med-high heat for about 20 min (8-10 min per side depending on thickness of chicken breast)
To roast: I like a little colour so I drop the chicken into a very hot oven safe skillet and sear the chicken on both sides. I then tent the skillet with foil and place in a 350F oven for about 20 min (again – checking to make sure it’s done – maybe longer for thicker breasts).