Thursday Dinner: Lemon Chicken and Rice With Kale

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This will be a very short post. Time is a premium right now, what with the year wrapping up at work and the holidays creeping slowly towards reality. It’s a shame, really, because this dish was really good.

Serious Eats writer Yasmin Fahr does a tremendous job of matching flavors here, with shallot, saffron and cumin all intertwining with the lemon and kale. The beauty is well…

WHAT WORKED: The cooking process. One pot, quick and easy. Cook the chicken, set aside, brown the shallots, toss everything in the pan and walk away for 20 minutes. Does it get better than that?

WHAT DIDN’T: I didn’t cut my kale into ribbons, instead opting for the big bag o’ kale from Wegmans. I’m very lazy when it comes to such things.

 

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WHAT DID THE WIFE SAY: “This is really good.” She said it two or three times that night, and then the next day when she took the leftovers for lunch.

WILL IT MAKE ANOTHER APPEARANCE: With a ringing endorsement from The Wife, why not?

IMG_6395Lemon Chicken and Rice With Kale
From Yasmin Fahr at Serious Eats

  • 2 lbs. chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. olive oil
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 tsp. cumin
  • 1 tsp. saffron threads
  • 2 tsp. zest and 1 tablespoon fresh juice from 1 lemon
  • 1 bunch curly kale, leaves cut into 1-inch ribbons, thick stems removed (about 4 cups)
  • 3 cups homemade or store-bought low sodium chicken stock
  • 1 1/2 cups basmati or long-grain white rice

 

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Season the chicken on all sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken and cook until well-browned on first side, about 6 minutes, then turn and cook until browned on the second side, about 5 minutes longer. Remove with tongs and set aside.

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Turn the heat down to medium and add the shallots, stirring so they don’t burn, until just softened, about 30 seconds. Add the cumin, lemon zest, and saffron, and stir until fragrant, another 30 seconds. Stir in the kale, then add the broth and rice and stir together. Lay the chicken carefully on top and adjust the heat to maintain a gentle simmer, then cover and cook until the chicken and rice are done, 15 to 20 minutes. Sprinkle with the lemon juice and serve.

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