A question about a recipe: Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit

Do you add the bay, pepper and cinnamon back to the lemons when you saute them? You mention you should save the herb and spices when you rinse the lemon but you don't say what to do with them?

jlsm
  • Posted by: jlsm
  • February 2, 2012
  • 2731 views
  • 1 Comment
Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit
Recipe question for: Chicken Cutlets Grilled in Charmoula with Quick-Cured Lemon Confit

1 Comment

creamtea
creamtea February 2, 2012
yes, although in truth I haven't made this since the summer, you can add the spices to the saute pan, being careful not to burn (low heat). You might add them toward the end of the saute time when things have softened up a bit.
 
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