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Tuesday, July 12, 2022
Words & Brush Recipe Corner: One Pot Lemon Chicken & Rice
CHICKEN 1 kg chicken thighs with skin Zest and juice of 2 large lemons 1 tablespoon dried oregano 2 teaspoons crushed garlic 1/2 teaspoon salt
LEMON RICE 2 tablespoons olive oil 1 onion, finely chopped 1 cup Basmati rice 1 1/2 cups chicken stock 3/4 cup water 1 tablespoon dried oregano 1 teaspoon salt (Maldon) Coarse black pepper to taste Finely chopped parsley to garnish Sliced, seared lemon slices to garnish (optional)
1: Combine chicken with marinade ingredients in a Ziplock bag and marinate 2 to 24 hours. 2: Remove chicken from marinade - reserve the marinade - and heat 1 tablespoon of olive oil in a pan over medium high. 3: Place chicken in the pan, skin side down, and cook until lightly golden then turn over and cook the other side. Remove chicken from the pan. 4: Wipe the pan clean, heat the remaining oil, and fry onions till lightly golden. 5: Add remaining rice ingredients plus the reserved marinade and allow to simmer briefly. 6: Place chicken on top of rice, cover with a lid or foil, then place in a preheated oven at 180 C and bake covered for 35 minutes. 7: Remove lid/foil and bake a further 10 minutes or until the liquid is all absorbed and rice is tender. 8: Check seasoning, allow to stand for 10 minutes for flavors to absorb, then garnish and serve.
COOK'S NOTES: You could use skinless thighs if preferred. Chicken breast can be used but is not recommended as it is far dryer. Ideally marinated for 24 hours. Dish can be made ahead and can be frozen for ease.
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