RISE & SHINE KAUT43 OKC
You guys know I love an easy recipe… Alright, stop shouting at me and cussing! I know SOME of my recipes tend to be a little involved, so I thought I would come up with something that was a “one-pan” option but still filled with Scotty-Like cooking options.
If you follow me on social media, you may have seen earlier this fall I made a batch of Preserved Lemon. Preserved lemons are basically lemons that have been packed in salt and tucked away in a jar or container for a month; very popular in Moroccan cooking. The result is a deeply rich and salty lemon that you can add to any soup, braise or stew that lifts and deepens flavors beyond words. We are used to having a few bright lemon flavors in the spring and summer, but to achieve a lemon flavor in the fall and winter is also equally wonderful.
If you would rather not make preserved lemon you can find them online or at specialty stores (hopefully) in your area. It's easier for me to make, store in my pantry, and use when I need them.
So, about Port wine: I’m using a port in this recipe, and some may think it’s a little strange, but it really works great! Port is traditionally a dessert style wine. More aesthetically it is a fortified red wine made into Portugal, thus “Port”. It’s sweet and rich. I love how it works with the sweet and rich chicken thigh, balanced with the sherry vinegar and the rich caramel like “second notes” of the preserved lemon. This dish is still savory, not sweet at all, but with the added flavors (including the port) it is exceptional for being such a quick throw-together-meal.
If you cannot find a port or rather not use it, a sweet red wine will work in a pinch. If you are opposed to using alcohol, just omit the Port; Taste and add with seasoning pleasing to you. Pomegranate Molasses (Persian style) is also a great replacement for a nonalcohol option.
So without further ado …. My One Pan Chicken with Preserved Lemon & Chickpeas (and Port)
Ingredients: Serves 6-8 (or 3-4 if they’re my friends)
6-8 chicken thighs, skin on and bone in
1 small yellow onion diced, about a half cup
1 rounded tablespoon Preserved Lemon, diced (the rind of half a preserved lemon) *
1 teaspoon fresh thyme
1 1/2 cups diced Roma tomatoes (2 to 3 tomatoes)
In the Kitchen With Scotty “Cook’s Line Seasoning” (Or Kosher salt and cracked black pepper)
1-15 ounces can chickpeas, drained and rinsed
1/2 cup Port wine (may be omitted, replace with chicken stock to increase liquid content)
1/3 cup Sherry Vinegar
1 cup water plus extra if needed
Begin by setting out your chicken thighs, and trimming away any excess fat. If you prefer white meat, by all means, use bone in and skin on breasts. I hope by now you would know not to ask me if you can use boneless skinless chicken breast. If you are wondering, just step away and leave this recipe. Leave the chicken thighs out to “warm up” a bit. Pat dry and season to taste all over with Cook’s Line Seasoning. Keep in mind the saltiness from the preserved lemon so keep the salt and pepper minimal until you are ready to serve.
Preheat your oven to 400 degrees. In a heavy bottom and ovenproof skillet or dutch oven, add a few “glugs “ of the olive oil and begin to heat. Add the diced onion and the fresh thyme…cook until tender and fragrant cooking on medium-high heat.
Next, pour the rinsed and drained chickpeas in and toss with the onions. Add the Roma tomatoes and continue cooking until the tomatoes have released their juices and the entire mixture has concentrated. Cook for around 12 -15 minutes on a light simmer.
Pour in the Sherry along with the sherry vinegar and gently mix in. Add the water and give the pan a good shake to settle it all in completely.
Snuggle-in the chicken thighs, skin side up. There should be enough liquid in the pan to come up a little over half the sides of the thighs. If not add some water. Add in the chopped preserved lemon rind, sprinkling in all around the chicken.
Transfer the entire pan to the oven and roast for 40-45 minutes to unite the chicken is tender and the skin is a beautiful golden brown.
Remove the pan from the oven, and transfer chicken to a plate to rest. Carefully pour the jus from the pan into a large bowl or large liquid measure cup. Let liquids sit for a minute or two until the fat rises to the surface. Use a spoon or ladle to remove fat. Taste for seasoning and add if needed. Return the jus and chicken back to the pan and bring to a simmer. Serve the chicken and chickpeas with plenty of the pan jus and tomatoes pooling all around. This would be great with garlicky grilled slices of rustic bread and a nice arugula or mixed green salad!
*Making Preserved Lemon
5-6 large lemons
Kosher Salt or Sea Salt
Air Tight Container
Wash and scrub your lemons to remove any produce wax. Stand a lemon upright. Cut an “X” almost all the way down to the bottom of the lemon.. do not cut all the way through. You should have a quartered lemon.
Pack the inside of the lemon, liberally with Kosher or Sea Salt
Snugly fit the lemons into your airtight containers… really pack them in. Cover the tops in any remaking salt that you have.
Store in a pantry or cupboard for one month. When ready to use tear away “quartered” segment and rinse away the lemon pulp and excess salt from the rind. Cut into julienne (strips) or chop. Add to savory winter stews, soups, and marinades. Enjoy!!