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.
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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