התמונה להמחשה בלבדOne-Pot Chicken and Rice with Preserved Lemon and Coriander
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The bold infusion of preserved lemon and fresh coriander imparts a layer of vibrant acidity and aromatic freshness to every bite.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Dry the chicken thighs with kitchen paper.
- 2Sprinkle coarse salt over the chicken on a large plate.
- 3For better salt penetration, let the chicken sit at room temperature for 30 minutes or in the fridge uncovered for up to 8 hours (optional).
- 4Heat oil in a large stainless steel frying pan over medium-high heat until glossy.
Nutrition
- Calories
- 66
- Protein
- 2.7g
- Carbs
- 10.6g
Recommended Equipment & Products
- Cast iron skillet
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Chef tips
For enhanced flavours, consider salting the chicken and letting it rest overnight in the fridge. Green olives can be added for a Mediterranean flair.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. The bold infusion of preserved lemon and fresh coriander imparts a layer of vibrant acidity and aromatic freshness to every bite.