Saturday, March 01, 2008

Smoked Paprika Chicken with Preserved Lemon and Red Onion

Seasonal Recipe of the Week
Can you ever have too much chicken? I think not. And why not nibble on more thighs? Dark meat is moister and tastier than white, cheaper too! So try this recipe!

8 chicken thighs
1 tablespoon salt
1 tablespoon sweet smoked Spanish paprika
1 tablespoon butter
1 tablespoon olive oil
3 small red onions, peeled and cut in half crosswise
1 preserved lemon (Rula told you how to make these!)
Fresh black pepper
Fresh Thyme

Rinse the chicken thighs in cold water and pat dry. Combine the paprika and salt and rub all over chicken. In a large heavy skillet, melt the butter and olive oil over medium heat. Add the onion halves, cut side down and cook until browned, about 5 minutes. Turn onions over and cook other side. Add the chicken thighs and cook for 10 minutes, skin-side down, then turn over and cook 10 minutes more. Now quarter the preserved lemon and stuff it in pan between the chicken and the onions. Reduce heat, cover, and cook 30 minutes more. Season with salt and pepper and add fresh thyme just before serving. I would serve it with wide noodles to soak up the sauce. If you like heat, use hot smoked Paprika instead of sweet.