La traduction s’en vient, craignez pas.
- 4 boneless skinless chicken breast halves
- 2 tablespoons olive oil
- 2 medium onions, sliced 1/4 inch thick
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 8 pieces preserved Meyer lemon
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 16 pitted green olives, halved
- 2 tablespoons coarsely chopped fresh cilantro
- Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
- Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
- Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
- Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.