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Marinating chicken adds so much more flavor than seasoning just before cooking. It also gives spices a chance to bloom and infuse as it all sits together. Marinating also helps keep the chicken moist while getting the most flavor out of every bit of seasoning. To plan ahead, the chicken can be marinated up to 3 days in advance.
1 ½ - 2 pounds chicken breast, split to make for 2 thinner pieces per breast
1 Tbsp Isphahan blend
In a bowl, mix the chicken, salt, Isphahan, and olive oil well to coat. Leave the chicken to marinate 3 hours and up to 3 days before cooking. Note, the chicken can also be cooked right away without marination.
Heat a heavy bottom skillet with the oil until shimmering. Sear each piece of chicken until golden brown and cooked through, remove the chicken to a platter as they are ready.
If you haven’t received your next order of Preserved Lemons yet, you can also use half a lemon, sliced paper thin mixed with a teaspoon of Izak and half a teaspoon of Coriander Seeds.
Questions? Contact helen@laboiteny.com
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