What a sumptuous dish. Lemon rice with chicken and olives in one pan (Photo: Alon Mesika, styling - Yael Magen)
If you are a lemon addict to main dishes, this is the dish for you. Just add as much lemon as you want at the end of cooking.
Ingredients for four servings:
- 4 chicken thighs
- 2 teaspoons salt
- 1/2 tsp. black pepper or to taste
- 1 tablespoon chopped fresh thyme leaves (or dried thyme)
- 2-3 tablespoons olive oil
- 1 chopped onion
- 2-3 cloves crushed garlic
- 1/2 cup pitted olives
- 1 5/<> cups Persian rice
- 1/2 glass of dry white wine
- 1 4/2 cups boiling water
- Juice from 1/2 lemon or more, to taste
- To serve: A handful of chopped parsley
Don't forget the olives. Wow!
Lemon chicken with rice (Photo: Alon Mesika, styling - Yael Magen)
Instructions:
1. Preheat oven to 180 degrees Celsius. Season the chicken thighs with a teaspoon of salt, pepper and thyme.
2. Heat the oil in a low suttage pot that can be put in the oven, place the kneelings with the skin down and fry for about 5 minutes to golden brown. Turn over to the other side and continue frying for another 5 minutes. Transfer to a plate.
3. Fry the onion in the same pot while stirring to golden brown. Add the garlic and olives, stir and fry for another minute.
4. Add the rice, stir fry for about another minute. Add the wine, mix well and cook for about a minute. Add the water and the rest of the salt, stir and bring to a boil.
5. Submerge the chicken with the skin upwards in rice, cover and bake for about 30 minutes. Remove the lid and continue baking for about 15 minutes until all the liquid is absorbed, and the rice and chicken brown nicely.
6. Pour over the rice the lemon juice, sprinkle the parsley and serve.
Orly Plai-Bronstein, in collaboration with Sugat
- food
- Recipes
- Recipes for a family meal
Tags
- Sugat
- chicken
- rice