A winning recipe
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When I prepare chicken infrequently, it needs to be the most delicious in the world. The trick is to separate the frying of the chicken and then add it to the sauce; the chicken turns out tender and soft.
For the Chicken:
- ½ kg chicken thighs, boneless
- ¼ cup oil (olive or regular)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili flakes
For the Stew:
- ⅓ cup olive oil
- 2 large onions or 3 medium onions
- 3 cloves of garlic
- 5 potatoes
- 1 japanese eggplant (optional)
- 4 slices of pickled lemon + 2 slices on top.
- 1¼ cups water
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
- 1 cup white wine
- 1½ teaspoons black pepper
- 1½ teaspoons salt
- 1 bunch cilantro
- 1 bunch dill or parsley
- A sprig of thyme or oregano (optional)
Instructions:
In a deep plate, marinate the thighs with ¼ cup oil, salt,chili flax and black pepper for at least 20 minutes.
During this time, cut the onions into half-moons, quarter the potatoes,chop the garlic, and cut large cubes of the eggplant.( if used)
In a wide, deep pot (like one for fish), add the olive oil with the onions, potatoes, and garlic; stir occasionally.
Add the ground black pepper along with the salt and mix. (around 4 min on high heat)
Heat a separate heavy skillet over on high heat (no need to add oil), and place the thighs skin-side down.
Fry for 3 minutes over medium to high heat, then flip to the other side for another 2 minutes.
Add the thighs to the pot with the potatoes.
Add 1 cup of water, 1 cup of white wine, maple syrup, the cumin and pickled lemons; stir well.
Chop the cilantro, the parsley or dill, sprinkle them on top with a 2,3 sliced of preserved lemon. You can add a sprig of thyme or oregano (optional).
Taste and adjust the salt to your preference, bring to a boil, reduce the heat low, cover the pot, and simmer for an hour and a half.
You’ll end up with a delicacy!
Enjoy!
