Parker County Today July 2017 - Page 98

our taste: SUMMER FOOD IDEAS Pimenton Chicken With Preserved Lemons A part of Spanish cuisine for centuries One of the essential ingredients of Spanish cuisine is pi- menton, a paprika that is used in recipes to make every- thing from entrees to sauces. Historians believe pimenton got its start in Spain, thanks to noted explorer Christopher Columbus, who may have brought the spice back to King Ferdinand and Queen Isabella after one of his voyages. The spice has endured and remains an essential ingredi- ent in Spain, where it is sold in three varieties: sweet, medium-hot and hot. Ingredients: 8 chicken thighs 1 tablespoon salt 1 tablespoon Spanish pimenton 1 tablespoon butter 1 tablespoon olive oil 3 red onions, peeled and cut in half crosswise 1 preserved lemon (see below), cut into 8 wedges Freshly ground black pepper A few fresh thyme sprigs Directions: Rinse the chicken thighs under cold running water and pat them dry. In a small bowl, stir together the salt and pimen- ton. Rub the chicken thighs evenly with the mixture. In a large, heavy skillet, melt the butter with the olive oil over medium-high heat. Add the onion halves cut side down and cook until browned, about 5 minutes. Turn the onion halves, and cook on the second side until browned, about 5 minutes longer. Add the chicken thighs, skin side up, and cook until browned, about 10 minutes. Turn the chicken thighs over, nestle the lemon wedges in among the chicken and the onions, reduce the heat to medium, cover, and cook until the chicken is tender, about 30 minutes. Season the chicken and onions with pepper and transfer to a serving platter. Garnish with the thyme and serve. 96 We want to welcome you to our newest Starbucks located in Albertson’s! MAKE US YOUR EVERYDAY COFFEE BREAK! 225 East Spring St. Weatherford, TX 76086 817-594-9390 www.albertsonsmarket.com Preserved Lemons 16 large meyer lemons 1 cup coarse sea salt or kosher salt Extra-virgin olive oil Have ready a sterilized 2- or 2 1/2-quart jar with a lid with a wire bale closure. Cut 8 of the lemons lengthwise into eighths. Place in a large bowl, add the salt and toss togeth- er. Transfer the lemons to the jar. Juice the remaining 8 lemons and pour the juice into the jar to cover the lemon wedges. If it doesn’t cover, you will need to juice more lemons, or you will need to turn the jar more frequently during the first week. Cap the jar, and allow the lemons to remain in a cool, dark spot for 1 week, agitating the jar every couple of days to distribute the salt throughout. Float a little olive oil on top of the lemons, and then store the jar in the refrigerator for up to 6 months. 4-6 servings Pimenton Chicken With Preserved Lemons