PRESERVED LEMON ADDS
A POP OF
If you like lemon, you’ll lose your mind when you taste preserved lemon. [click link to see how to make your own] The preserving process intensifies the lemon’s pungent tang which gives an unexpected zesty wallop to whatever you add it to. To use, remove the preserved lemon from its salty brine, scrape the soft flesh and pith away from the skin with a sharp pairing knife then mince or julienne. Even though preserved lemons are indigenous to Moroccan and Middle Eastern cuisine, I use them in everything including pasta.
I make this spaghetti dish in the winter, whenever I come across a big beautiful bunch of basil. Think of the basil as a green like spinach instead of an herb. You’ll love it’s flavour when it wilts from the heat of the sauce. By the time the pasta is al dente, your chicken will be cooked through. All that’s left is to toss everything together. It’s quick, easy and the taste is off the charts!
PRESERVED LEMON, BASIL AND CHICKEN PASTA
- ½ cup butter, divided
- 2 tablespoons extra virgin olive oil
- 1 skinless, boneless chicken breast, sliced thinly
- 2 garlic cloves, crushed
- 1 teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper, to taste
- Large bunch fresh basil, leaves picked from the stems and chopped coarsely
- 1 tablespoon preserved lemon peel, thinly sliced, or more if you want
- 12 ounces your favourite dried pasta
- Freshly grated parmesan or pecorino
- Heat half of the butter with the olive oil, until foaming, in a large skillet over medium heat.
- Add chicken slices and saute until almost cooked through.
- Add garlic and red pepper flakes, stirring until fragrant, about 1 minute.
- Season with sea salt and freshly ground black pepper.
- Cook pasta according to manufacturer’s instructions.
- Meanwhile, add remaining butter to skillet over medium heat.
- Cook, swirling skillet occasionally, until butter is brown, about 3 minutes.
- Add preserved lemon, basil and drained pasta and toss well.
- Serve with lots of grated cheese.
THE LOVE: Keep in mind that the preserved lemons are salty when you are seasoning your dish. Taste as you go.
We’re off to Vegas. Be back soon. XO