Feast your eyes, excite your taste buds
The Perfect one-pot-wonder!
Every so often, you create a recipe and get excited as you make it.
The juices are flowing in your mouth, your appetite is building up, and you cannot wait to sit down and enjoy your meal.
What would be even better?
Sharing the meal with your loved ones.
This is what I call Comfort Food. It can be enjoyed any day, making it perfect for a late supper on a cool evening like today or cold winter days.
Serving suggestion
Lemon Chicken with three Garlics
Serves 6
Ingredients:
10–12 chicken thighs
2 preserved lemons
6 garlic cloves (dry-roasted – 160˚c 20 minutes)
6 garlic cloves (fresh), including for marinade
6 black garlic cloves
4 cloves
4 bay leaves
2 sticks of cinnamon
1 tsp powdered kaffir Lime Leaf (or 6 whole leaves)
500-750 ml bone broth or chicken stock
½ tsp coconut oil
2 Persian limes (dried limes, optional)
Thyme
Cracked black pepper
Method:
Marinate chicken overnight with thyme, whole garlic cloves with skin on (cut in half lengthwise, but not entirely so it keeps together), bay leaves, kaffir lime leaves (if using powder, keep for later), and season.
Preheat oven to 200˚c
Fry the thighs, skin down, in a very hot pan, with the coconut oil (or olive oil, if you insist), and colour each side for 5–7 minutes. Using a spatula, transfer the in a sieve over a large kitchen bowl.
Pour the hot bone broth or chicken stock. Stir gently using a wooden spoon to collect and distribute the flavours from the bottom of the pan
Add the preserved lemons cut into four pieces each, the dry-roasted garlic, cinnamon sticks, fresh thyme, and the marinade.
Sprinkle with kaffir powder if you have not used the whole leaves. Place the lid on and into the oven at 200˚c for 30 minutes.
Take out of the oven. Sprinkle a few sprigs of fresh thyme and black garlic cloves. And replace the lid immediately to let it infuse a little more.
Leave to rest for 10 minutes, then serve.
Best served with rosemary and thyme roasted/sautéed miniature Potatoes.
Hint:
To pickle a lemon, place it in a pan covered with water, bring it to a boil, and simmer for 10–15 minutes. Then, transfer it to a jar with 1 tbsp of rock salt and cover with liquid. Leave to cool completely.