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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1/3 cup currant
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/8 tsp cumin, ground
                                                                  • Yes No 1 lemon
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • Yes No 3 2 lb medium zucchini
                                                                  • Yes No 1 large shallot
                                                                  • Yes No 1 1/2 lb chicken breast half (boneless, skinless)
                                                                  • Yes No 3 tbsp pine nut
                                                                  • Yes No 2 cup loosely packed baby arugula leaves
                                                                  • Yes No one 1 inch preserved lemon, only
                                                                  • In a small bowl, cover the currants with hot water and let stand until softened, about 10 minutes. Drain.
                                                                  • In a large nonreactive bowl, combine 2 tablespoons of the olive oil with the garlic, cumin, lemon zest, half of the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the zucchini and currants and toss to coat. Let stand at room temperature for 2 hours, stirring occasionally.
                                                                  • Meanwhile, in a large, shallow glass or ceramic dish, combine the minced shallot with 2 tablespoons of the olive oil and the remaining lemon juice. Add the chicken breast halves, turning to coat thoroughly with the marinade. Cover and refrigerate for 1 hour, turning a few times.
                                                                  • In a small skillet, toast the pine nuts over moderate heat, tossing a few times, until golden brown, about 2 minutes. Transfer to a plate and let cool.
                                                                  • Remove the chicken breast halves from the marinade, scraping off the shallot. Slice the chicken on the bias 1 1/2 inches thick and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken slices and cook over moderately high heat, turning a few times, until lightly browned and cooked through, about 8 minutes.
                                                                  • Transfer the chicken to a large, shallow serving bowl and let cool slightly. Add the marinated zucchini and currants, toasted pine nuts, arugula and preserved lemon and toss lightly. Serve right away.
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    mince
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    marinate
                                                                    Supplies:
                                                                  • Yes No
                                                                    pine wood

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