Chicken cutlets grilled in charmoula with quick-cured lemon confit
Cutlets and meatballs
Grill
Friday night dinner is the time my family and I gather together, share the news of the busy week behind us, and regroup. I spend most Fridays preparing this special meal. When summer heat arrives, though, the thought of cranking up the oven and heating the house makes me want to sit on the balcony with an iced coffee and while the day away. Cutlets to the rescue: they are quick and easy. This recipe originated when a craving for Moroccan flavors hit, but I was without home-cured lemons. The charmoula is based on Paula Wolfert's recipe in Couscous and Other Good Food from Morocco, but has sort of wandered off in its own direction.
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