Chicken Cutlets Grilled in Charmoula with Quick Cured Lemon Confit

Ingredients

• For the confit
• 4 very small organic lemons
• 2 tablespoons fine sea salt, plus an extra tablespoon for soaking
• 2 small pieces broken cinnamon stick, each about 1/4" x 1"
• 2 fresh bay leaves, twisted in several places along the central vein to release flavor
• 4 whole peppercorns, slightly cracked in a mortar and pestle
• 3 tablespoons olive oil
• For the charmoula and chicken
• 1 1/4 cups minced Italian parsley and cilantro, about half of each
• 2 scallions, sliced, including some light green
• 1/4 teaspoon coarse sea salt
• 1/4 teaspoon cumin
• 1/4 teaspoon Aleppo pepper
• 2 tablespoons white wine vinegar
• 1 small lemon, zest of
• 1/4 cup extra-virgin olive oil
• 6 boneless and skinless chicken cutlets, about 3-1/4 lb.

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