Lemon and parsley pilaf with pan fried chicken tights

 

Lemon and parsley pilaf with pan fried chicken tights

With this dish particulary I regret that pictures (even the best ones) can't show the flavours or aromas. The only thing I can do here, is to give this dish my very personal Massive Flavour Warranty. I really hope I can convince you to try it out. If this is not enough for you, let me say that this pilaf requires minimum efford and time, giving you maximum effect and full satisfaction in return.


Makes 3-4 servings

Ingredients
  • 1 onion (big one), chopped
  • 3 cloves garlic (big ones), chopped finely
  • 1 kilo chicken tights with skin and bone (6-8 pieces)
  • 2 cups rice, long grain
  • 4 cups good quality chicken stock
  • 1 tbsp oil
  • 1/2 lemon, zest and juice
  • 3 tbsp green parsley
  • 1 tsp thyme, dry
  • salt, pepper to taste
For the dry chicken rub:
  • 1 and 1/2 tsp salt
  • 1 tsp thyme, dry
  • 1 tsp oregano, dry
  • 1/2 tsp garlic, powdered
  • 1/2 tsp sweet red pepper
  • 1/4 tsp black pepper
Instructions
  1. Wash and dry the chicken tights. Using a sharp knife make a few cuts in chicken skin.


    In a small bowl mix all the ingredients of a dry rub and giving the chicken a nice massage, rub it into the meat and skin.


    Heat oil on a big pan with the lid.


    Place the chicken tights skin side down and fry them on a medium heat for about 10 minutes until the skin is nicely golden and crispy. Turn the chicken and fry the other side for further 6-7 minutes. If the tights are large you may extend the frying time. When the tights are golden, take them off the pan and set aside for a moment.


    Put the onion  on the same pan and fry it until soft and translucent.


    Add garlic and thyme and fry one more minute.


    Add rice. Mix it with the onion, garlic and thyme and fry for 2-3 minutes, until lightly translucent.


    Pour the hot chicken stock over the rice.


    Place the chicken tights skin side up on top of the rice. Cover the pan with the lid and cook everything for 20-30 minutes on a small/ medium heat.


    After this time all the stock should be absorbed, rice cooked and meet nice and tender.


    Remove the chicken tights for a moment. Season the rice with lemon zest and juice and part of the green parsley. Mix everything. Check the seasoning and add salt and pepper if necessary.


    Transfer the rice onto a serving plate. Arrange the chicken tights on top of it.


    Sprinkle with a remaining parsley and serve hot. Enjoy!



Recipe Notes

You can sprinkle the dish with a crumbled feta and add some fresh thyme leaves for extra flavour.

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