Sunday, November 25, 2012

One Pot Chicken and Rice with Preserved Lemon

This post comes late...very late.

I have so many ideas floating in my head of posts I want to write, recipes I want to try, revisions of past recipes and visions of new ideas... but lately the time to sit down and write evades me.

But this one I just had to share.

Lately I have been craving simplicity. And simple tastes of simple food. And simple preparation. And easy clean up!

And so, I present a one pot meal. Super simple to make, on the table in 30 minutes, fragrant and soul warming, and no extra dishes to wash!

If you don't have preserved lemons on hand, you should! I try to never be without them. It takes a few minutes of work and 3 weeks of waiting...for the most perfect condiment ever imagined!

And, better yet, there is still time to put up some preserved lemons for Christmas gifts! Go to the recipe here!

One Pot Chicken and Rice with Preserved Lemon
Serves 4
If you don't happen to have preserved lemons on hand, just add some big chunks of organic lemon peel and some additional salt. You won't get the true essence of a preserved lemon, but you will still get something tasty! I served this with a greek salad on greens. Yum!

4 boneless, skinless chicken thighs, cubed
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 1/2 cups long grain white rice
3 cups liquid (I recommend vegetable or chicken broth but water is fine)
1/6 of a preserved lemon rind, minced
1/3 cup flat-leaf parsley, finely chopped
1 cup frozen peas, defrosted
salt and pepper

1. In a large dutch oven or deep saute pan, heat oil over medium-high heat. Add cubed chicken thighs, seasoned with salt and pepper. Cook for a few minutes, until the chicken is nearly cooked through and has some browning. Remove chicken to a plate, keeping any remaining oil in the pan.
2. In same pan, add onions and cook for about 5 minutes, or until golden. Add garlic and saute for another minute.
3. Add rice and stir into onion and garlic mixture. Add reserved chicken, broth and preserved lemon. Bring to a boil and then turn heat down, cover and simmer for 15 minutes.
4. After 15 minutes, uncover, stir in parsley and peas and let stand for 5 minutes. Season with salt and pepper, if desired.
5. Serve immediately with a small drizzle of olive oil.

Other recipes with preserved lemons:
Chickpea Salad with Preserved Lemon
Lentil and Quinoa Salad with Preserved Lemon
Tara's Hummous with Preserved Lemon