Chicken with Lemon and Peppers

Chicken with Lemon and Peppers Recipe - Arabian Cuisine

Region / culture: Arabia | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

This Chicken with Lemon and Peppers recipe is a flavorful and aromatic dish that combines tender chicken thighs with a blend of spices, vegetables, and olives. The dish is baked to perfection, creating a delicious and satisfying meal that is perfect for any occasion.

History

This recipe is inspired by traditional Moroccan cuisine, which is known for its bold flavors and use of spices. The combination of lemon, peppers, and olives is a classic flavor profile in Moroccan cooking, creating a dish that is both savory and tangy.

Ingredients

1 chicken (3.5 to 4 lb or 1.81 kg), cut into serving pieces or 8 chicken thighs
salt and black pepper, to taste
2 to 3 tbsp olive oil
1 tbsp cumin
2 tsp paprika
0.5 to 1 tsp powdered ginger
0.5 tsp turmeric
A large pinch of saffron threads
A pinch of cayenne pepper, or more to taste
2 onions, chopped
5 to 8 garlic cloves, coarsely chopped
0.5 to 0.75 cup chopped cilantro
1 red bell pepper, roasted, peeled, and cut into strips
1 cup diced tomatoes (canned is fine)
juice of 3 lemons (about 0.33 cup)
1 cup chicken broth
8 oz (227 g) Moroccan cracked green olives
1 lemon, cut into wedges, for garnish

How to prepare

Preheat the oven to 350°F (177°C).
Season the chicken with salt and pepper, then lightly brown it in olive oil.
Sprinkle the chicken with cumin, paprika, ginger, turmeric, saffron, and cayenne.
Add onions, garlic, and cilantro to the chicken and sauté briefly to combine the flavors.
Arrange the chicken pieces in a baking dish or casserole in a single layer.
Add roasted red pepper strips, tomatoes, half of the lemon juice, and broth to the dish.
Pour about 1 cup of water into the pan used for browning, stirring to incorporate the flavorful bits from the bottom of the pan, then pour it over the chicken.
Ensure that the liquid comes about two-thirds of the way up the chicken.
Bake for 30 to 40 minutes, or until the chicken is tender and the liquid has slightly evaporated.
Blanch the vegetables by placing them in boiling water for 1 minute.
Drain the vegetables and add them to the chicken.
Pour the cooking juices into a small saucepan and skim off the fat.
Bring the juices to a boil and simmer until they reduce to a thick, flavorful sauce.
Remove from heat, add the remaining lemon juice, and pour the sauce over the chicken.
Garnish with lemon wedges.

Variations

Substitute chicken thighs with chicken breasts for a leaner option.
Add more vegetables such as zucchini, eggplant, or carrots for extra color and flavor.
Use different spices such as cinnamon, coriander, or cardamom for a unique twist on the dish.

Cooking Tips & Tricks

Make sure to season the chicken well with salt and pepper before browning to enhance the flavors.

- Browning the chicken before baking helps to seal in the juices and adds depth of flavor to the dish.

- Blanche the vegetables before adding them to the chicken to ensure they are cooked to perfection.

- Skim off any excess fat from the cooking juices to create a rich and flavorful sauce.

Serving Suggestions

This dish can be served with couscous, rice, or crusty bread to soak up the delicious sauce. A side salad or steamed vegetables would also complement the flavors of the dish.

Cooking Techniques

Browning the chicken before baking helps to seal in the juices and adds flavor.

- Blanche the vegetables before adding them to the chicken to ensure they are cooked to perfection.

- Simmer the cooking juices to create a rich and flavorful sauce to pour over the chicken.

Ingredient Substitutions

Use bone-in chicken thighs for a more flavorful dish.

- Substitute green olives with black olives or capers for a different flavor profile.

- Use fresh lemon juice instead of bottled for a brighter and fresher taste.

Make Ahead Tips

This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Simply reheat in the oven before serving.

Presentation Ideas

Garnish the dish with fresh cilantro or parsley for a pop of color. Serve with lemon wedges on the side for squeezing over the chicken.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. A side of tabbouleh or hummus would also complement the flavors of the dish.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this Chicken with Lemon and Peppers dish contains approximately 300-350 calories. This makes it a satisfying and nutritious meal option.

Carbohydrates

This dish is relatively low in carbohydrates, with most of the carbs coming from the vegetables and olives. Each serving contains approximately 10-15 grams of carbohydrates.

Fats

The main source of fat in this dish comes from the olive oil used for cooking the chicken and vegetables. Each serving contains approximately 15-20 grams of fat.

Proteins

Chicken is a rich source of protein, with each serving of this dish providing around 25-30 grams of protein. Protein is essential for muscle growth and repair.

Vitamins and minerals

This dish is packed with vitamins and minerals from the vegetables, including vitamin C, vitamin A, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains chicken and olives, which may be allergens for some individuals. It is important to check for any food allergies before preparing this dish.

Summary

Overall, this Chicken with Lemon and Peppers dish is a well-balanced meal that provides a good mix of protein, fats, and carbohydrates. It is a flavorful and nutritious option for any mealtime.

Summary

This Chicken with Lemon and Peppers recipe is a delicious and aromatic dish that is perfect for any meal. With a blend of spices, vegetables, and olives, this dish is sure to impress your family and friends. Enjoy the flavors of Morocco in the comfort of your own home with this flavorful and satisfying dish.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Chicken with Lemon and Peppers. It was many years ago, back when I was just a young girl living in a small village in Italy. My grandmother, Nonna Maria, was the one who introduced me to this delicious dish.

Nonna Maria was a fantastic cook, known throughout the village for her mouth-watering meals. She had a knack for combining simple ingredients in the most flavorful ways. I spent countless hours by her side in the kitchen, watching her work her magic with pots and pans.

One warm summer day, Nonna Maria announced that she was going to teach me how to make one of her favorite dishes: Chicken with Lemon and Peppers. I was thrilled at the prospect of learning a new recipe from her. We gathered all the necessary ingredients – fresh chicken, juicy lemons, colorful peppers, fragrant herbs, and olive oil.

Nonna Maria began by showing me how to marinate the chicken in a zesty mixture of lemon juice, garlic, and herbs. She explained that marinating the meat would infuse it with flavor and keep it tender. As the chicken sat in the marinade, she prepared the peppers by slicing them into thin strips.

Next, Nonna Maria heated some olive oil in a large skillet and added the marinated chicken pieces. The sizzle of the chicken hitting the hot oil filled the kitchen with a mouth-watering aroma. She cooked the chicken until it was golden brown on all sides, then removed it from the pan and set it aside.

In the same skillet, Nonna Maria added the sliced peppers and sautéed them until they were soft and slightly caramelized. The peppers released their sweet and tangy flavors, mingling with the savory juices left behind by the chicken. She then returned the chicken to the pan, along with a generous squeeze of fresh lemon juice.

As the dish simmered on the stove, the flavors melded together in a harmonious symphony of tastes and aromas. Nonna Maria sprinkled in some fresh herbs and a pinch of salt, adjusting the seasonings to perfection. I watched in awe as she transformed a handful of simple ingredients into a gourmet masterpiece.

Finally, Nonna Maria plated the Chicken with Lemon and Peppers, garnishing it with a sprinkle of fresh parsley. The vibrant colors and tantalizing scents drew me in, making my mouth water in anticipation. I eagerly took my first bite, savoring the tender chicken, tangy lemon, and sweet peppers.

The dish was a revelation – a perfect balance of flavors and textures that danced on my taste buds. I knew then that this recipe would become a staple in my own culinary repertoire. Nonna Maria smiled at my reaction, pleased to see that her years of cooking wisdom had been passed down to the next generation.

Over the years, I have made Chicken with Lemon and Peppers countless times, each batch bringing back memories of that fateful day in Nonna Maria's kitchen. I have shared the recipe with friends and family, spreading the joy of good food and good company.

As I sit down to enjoy a steaming plate of Chicken with Lemon and Peppers, I can't help but feel grateful for the culinary heritage that has been passed down to me. Nonna Maria's recipes will always hold a special place in my heart, connecting me to my roots and the flavors of my past. And for that, I am truly thankful.