There was a time in my life whenI used to eat chicken ALL THE TIME! It used to be roasted or Brazilian style (saffron, lots of garlic and boiled) and I don’t know when or how it happened but I couldn’t even see chicken in front of me after all the years that I’ve been eating it. On the other hand, it was great to break up this passionate relationship and let new things to come into my life like fish, seafood and more vegetables. Life is full of surprises, right??!! So, my palate was crushed by the chicken once again went I moved to Seattle and Marilyn took me to our favorite Thai happy-hour place and I had the spicy honey Thai wings and once again my love story with chicken was changed. When we left the restaurant I was sooo obsessed with it that I made Marilyn promise to me that she would try to make something similar (here). Since then, I have been eating wings all the time to the point that Marilyn sometimes refuses to make them for me!! A couple of weeks ago she made this chicken that I was very skeptical about, but my hands were down after taking the first bite. It is spicy with a mix of flavors that I never had before. I love the chickpeas cooked along with the chicken. It’s a one-pot meal which makes it even more appealing! Give it a try! (We made it spicier and with more garlic :))
This article made me laugh so hard!! To be honest I think I’d have done the same!! A couple of years ago we flew to Paris with a layover in Iceland. I was totally lost in time, it was dark outside and I thought that it was still night but it was 5 am. We bought wine (little bottles) at this very small airport and I thought that the flight to Paris would be long. We got inside the airplane and the pilot starts giving all the information regarding the flight including that the flight it would take only 3 hours. We had already so much luggage to carry on that we decided to drink them all but we were tipsy in Paris at 9 am. Actually, I can say that I have done it the same! lol
- 8 ea. bone in, skin on chicken thighs
- ¼ cup minced [preserved lemons/ http://brazilianflairintheusa.com/how-to-make-preserved-lemons/]
- Kosher salt and freshly ground black pepper
- 1 small onion, finely chopped
- 6 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 15-oz. cans chickpeas, rinsed
- ½ cup harissa paste
- 1 cup chicken stock
- ¼ cup chopped fresh flat-leaf parsley
- Lemon wedges, for serving
- Preheat oven to 425°.
- Heat oil in a large ovenproof skillet over medium-high heat.
- Season chicken with salt and pepper.
- Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
- Pour off all but 1 Tbsp. drippings from pan.
- Add onion, preserved lemon and garlic; cook, stirring often, until softened, about 3 minutes.
- Add tomato paste and cook, stirring, until beginning to darken, about 1 minute.
- Add chickpeas, harissa, and broth; bring to a simmer.
- Nestle chicken, skin side up, in chickpeas; transfer skillet to oven.
- Roast until chicken is cooked through, 20–25 minutes.
- Top with parsley and serve with lemon wedges for squeezing over.
The chicken skin is incredibly crispy, perfectly golden, and the prep work is very minimal. Yummy!
Beijos e Tchau!!
Ludmilla and Marilyn