Chicken Thighs with Meyer Lemon Salsa

22 Friday Mar 2013

Posted by penthouse kitchen in Chicken, Mains, Spring

chicken thighs, roasted chicken, meyer lemon salsa, meyer lemon, roasted chicken thighs This recipe is to. die. for. The chicken is so flavorful and tender, and the lemon salsa is the perfect compliment. The marinade for the chicken is simple yet the flavors are outstanding – yogurt, cilantro, garlic, fennel seed, and turmeric. The key to the lemon salsa is using Meyer lemons. They are sweeter, more aromatic, and less tart than regular lemons. Meyer lemons are only available in the Northeast for a short period of time; when I see them at the markets I buy a ton of them at a time (moderation is not my middle name), and pray the season lasts as long as possible. If you can’t find Meyer lemons, just use one regular lemon, and don’t forget to add a pinch of sugar to the salsa. lemon salsa, meyer lemons, meyer lemon salsa

This recipe serves only 2 people, so feel free to double the chicken and marinade, but you probably don’t need to double the salsa. I served this with Basmati rice that I toasted slightly in coconut oil before adding the water, and then finished it off with chopped cilantro, scallions, and a squeeze of (Meyer) lemon juice.

Ingredients

2-3 Meyer lemons
1/2 cup cucumber, peeled, seeded, and finely chopped
2 scallions sliced thinly, 1 tblsp set aside
1 jalapeño pepper, finely chopped
pinch of sugar
salt and pepper
4 bone-in skinless chicken thighs
1/4 cup cilantro, chopped
1/4 cup plain yogurt
2 garlic cloves coarsely chopped
1 tblsp vegetable oil
1 tsp fennel seeds lightly toasted and ground
1 tsp tumeric

Directions

Place chicken in a dish and season with salt and pepper. In a mini food-processor or blender, combine 1/4 cup cilantro, yogurt, vegetable oil, garlic, ground fennel seeds, and turmeric. Pour marinade over chicken, coating well. Marinate for at least one hour, up to 12 hours. Take the chicken out of the refrigerator 20-30 minutes before cooking.

Using a pairing knife, cut all peel and white pith from lemons; discard. Working over a small bowl, cut between membranes to release segments into bowl; squeeze in juice from membranes and discard membranes. Strain juice into another bowl.

Combine segments, 1 Tbsp. strained lemon juice, cucumber, 2 Tbsp. scallions, and jalapeño in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.

Preheat broiler. Place chicken onto a foil-lined baking sheet. Broil, watching closely to prevent burning, until browned, about 10-12 minutes. Turn the oven to 350 degrees and finish cooking in the oven for another 10-15 minutes. Transfer the chicken to plates, and spoon Meyer lemon salsa over chicken. Garnish with remaining 1 Tbsp. scallions.

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Lemon and Herb Roasted Chicken

08 Monday Oct 2012

Posted by penthouse kitchen in Chicken, Mains

≈ 2 Comments

Okay, I have to brag for a minute. I never order chicken at a restaurant because I absolutely believe I make the best roast chicken. I also love the process – it smells delicious while cooking, and I can’t resist eating the wings and picking at the crispy skin as soon as it comes out of the oven. It also makes for great leftovers, and of course I use the carcass to make soup! I have a tiny oven that won’t even hold a roasting pan so I use a small chicken and use a little Le Cruset oval stoneware dish.

Ingredients:

1 small chicken (under 3 lbs if possible)
3-4 tbsp unsalted butter, softened
1 shallot, half minced the other half in tact
A few sprigs of rosemary
2 lemons, halved, and the zest of one
1 head of garlic, halved horizontally
1 red or yellow onion, peeled and quartered
2 carrots, halved
Salt, pepper

Preheat the oven to 400º. Pat chicken dry and season inside cavity, and all over the outside, with salt and pepper. In a small bowl, combine the butter, minced shallot, lemon zest, chopped rosemary, and salt. Loosen the skin of the chicken around the breast and legs with your fingers, and spread the butter mixture under the skin and all over the flesh. Stuff the cavity with 2 lemon halves, the garlic halves, the shallot, and 2 whole sprigs of rosemary.

In the roasting dish, arrange the onion quarters, carrots, and the lemon halves so that you can prop the chicken on top of them. Prop the chicken up as high as possible so it gets evenly browned. Roast for about an hour, depending on the size of your chicken. I usually rotate the entire dish a few times during cooking to make sure it’s browning evenly. Let the chicken rest for 10-15 minutes before carving.