This is another one pot dish. I happen to enjoy this style of cooking as it is quick and easy but invariably tasty. The recipe does not include salt but clearly if you can't do without it you can add some. I try to avoid salt in my food as I have high blood pressure and it has been forbidden to me, not that I ever over salted anything in the first place. I think I may be the only person who has never liked salt on chips - not that I eat these often either! Lemon imparts a salty taste as do bay leaves and once you are accustomed to leaving salt out it's surprising how the real taste of food emerges. Anyway, less chatter more recipe.
I used a fresh lemon but if you have preserved lemons (preserved in salt!!!) this would work well. If you don't have capers, substitute green olives (also salty!!) If you are not using Saffron, you could add a little turmeric, for colour.
4 Pieces Organic Chicken, thighs and drumsticks or thighs
1 tbsp Rape Seed Oil
2 Large Onions Sliced
6 Peeled Whole Garlic Cloves
1 Unwaxed lemon (or a few slices of preserved lemon)
1 tbsp Capers in Vinegar
3 Bay Leaves
4 Whole Cloves
1 Small Stick Cinnamon
Ground Black Pepper
Pinch of Saffron Strands (optional)
In a non-stick casserole dish heat oil and brown the chicken pieces starting skin side down and turning once nicely browned.
Add sliced onions and when starting to colour slightly add the whole garlic cloves.
Add ground pepper, cloves, bay leaves, Cinnamon and a pinch of Saffron strands (if using) and allow to cook gently for a few minutes.
Then add quartered lemon (removing all pips) and the capers.
After about 20 minutes I added a cup of Basmatti rice and coated the grains with the juices in the pan for about 5 minutes and then added two cups of water. I covered the pan with a tightly fitting lid and allowed it to simmer until the rice had absorbed most of the water and was cooked through and the chicken was tender.
Sometimes, if the lid does not fit too well, more water may be required. Please check this otherwise it will not be pleasant eating raw rice. I will also place vegetables on top and let them steam at the same time. Last night I used cauliflower but French beans or canned chickpeas could work well with this dish too.
The lemon can be used as a garnish, cut up into tiny pieces and eaten with the chicken. The garlic will be beautifully soft and creamy and should not taint the breath when eaten. If cooking the rice together with the chicken and lemon this will be delicious, but the dish would work equally well with couscous or potatoes.
