Chicken with Preserved Lemon

Whole lemons preserved in salted brine add a special flavor. Look for canned lemons in specialty stores or order online at rakuten.com . They work wonders in dishes that can use a spicy salty punch: try adding some to a grain salad or mixing it with a simple pasta with parsley, garlic, and grated cheese. If you can't get your hands on canned lemons, season 1/3 cup chopped pitted lemon (Meyer lemon is best) with 1/4 teaspoon kosher salt and 1 teaspoon sugar. Saute the lemon mixture in 2 teaspoons of olive oil in a small skillet over medium-high heat, stirring occasionally, for 15 minutes or until the lemon zest is very soft.
Saute cumin seeds in a large skillet over medium heat for 2 minutes or until lightly browned. Pass the cumin through a meat grinder for spices; grind until finely ground. Combine cumin, salt, pepper, and chicken in a large zippered bag; cover and marinate in the refrigerator for 1 hour. Remove the chicken from the bag.Preheat a large skillet over medium-high heat. Add the butter; whisk to coat. Add the chicken to the skillet; cook for 4 minutes. Turn the chicken upside down; add the broth to the pan. Sprinkle the chicken with lemon and olives. Reduce heat to medium; simmer 6 minutes. Partially cover; cook for 4 minutes or until chicken is cooked through. Add the butter to the pan, stirring until it melts. Place half of the chicken breast on each of the 4 plates. Drizzle each serving with 1 1/2 tablespoons of sauce; sprinkle each with 1 1/2 teaspoons of cilantro.