• 1 1/2 cups water
• 2 Persian lemons
• 2 bay leaves
• 4 cloves garlic
• 1 1/2 tsp salt
• 1 tspn black pepper
• 1 tspn roasted coriander seeds
• 1 cup coconut milk
• Pinch hot pepper 
• 3 chicken breasts cut to 6 half thickness pieces
• Olive oil
• Chopped dill (or cilantro or parsley) for serving

Cut Persian lemons in half and boil covered for 30 minutes. Squeeze lemons in water to extract their goodness. 
Mix everything but chicken, olive oil and dill. Mix and let stand for 5 minutes to let cool down to no more than a warmish temp.

Add chicken and let marinade for at least a couple of hours. Overnight covered in the fridge even better.
Heat a little olive oil in a pan, take out chicken and let drip so it’s not too wet, and fry for 3-4 minutes each side until browned. Strain marinade into pan to deglaze, let boil, cover and let simmer covered for 8-10 minutes, flipping the chicken in the middle.

That’s it! Serve with the pan sauce and chopped herb of your choice, fancy rice which I’m sure I’ll describe someday soon. Or anything else you like!

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So here’s the simple way to make it. Use a clean (best to sterilized) jar that will get pretty much full with the amount of lemons you use. I use a small mason jar with 3-4 lemons. The lemons should have a not-too-thick rind. Wash lemon well, cut the two tips and discard, then slice the lemons thing, 1/8″ or so.

Squeeze out the seeds from each slice with your fingers, It’s way easier than it sounds, after a few slices you’ll do it real fast.

Mix a few tbsp kosher salt with half a tsp of paprika. Dip each slice on side in the salt, and throw in jar with salt site down. Fill the jar while pressing slices to pack them well. Fill the jar to almost the top with lemon juice. Top with a little olive oil, close jar and leave at room temp for a week.

That’s it, it’s ready. If you can wait 10-14 days before opening it even better. If you’re bored during the wait, shake the jar lightly from time to time. Psychologically it will help the lemons and you. Once you opened it, better keep it in the fridge.

This is what you’ll use: 6-7 lemons, kosher salt, paprika, olive oil, jar.

You can chop them, blend them, use the juice from the jar for salad dressing, use them in pasta sauce etc. etc.

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