Roasted Chicken Thighs and Panzanella Salad
Serves 4
12 oz. chicken thighs, marinated*
2 slices country bread, grilled
1 Tbsp. preserved lemon
2 whole plum tomatoes, roasted
2 artichokes, cleaned, quartered, and sautéed
To marinate and roast chicken:
4 cloves garlic
¼-in. slice ginger
2 Tbsp. anise seed, toasted and crushed
½ tsp. saffron
2 tsp. paprika
½ tsp. cayenne pepper
1/3 c. lemon juice
½ bunch cilantro, chopped
½ bunch parsley, chopped
6 green onions, white party only, sliced
1 c. olive oil
freshly ground pepper
2 Tbsp. canola oil
¼ c. chicken stock
Smash garlic and ginger and place into a food processor. Process until smooth. Add anise, saffron, paprika, cayenne and lemon juice; whisk to combine. Place processed ingredients into a bowl and add chopped herbs, onion, and oil. Add chicken thighs and marinate for 4 hours. When ready to cook, remove chicken from marinade and pat dry. Preheat oven to 300 degrees. Heat a large skillet with canola oil. When the oil is hot add the chicken thigh and brown quickly on both sides, approximately 3 minutes per side. Cut chicken into rough, bite-size chunks. Add chicken stock to pan and place pan in oven to complete cooking, approximately 8 minutes.
*chicken marinade adapted from Joyce Goldstein’s Sephardic Flavors: Jewish Cooking of the Mediterranean, Chronicle Books, 2000.
GRILLED COUNTRY BREAD
2 slices country bread, crusts removed
2 Tbsp. olive oil
salt and pepper, to taste
Heat a pan on a grill over high heat. Reduce heat to medium. Drizzle olive oil over both sides of the bread and season with salt and pepper. Place bread on the grill and cook until black char marks form; turn and repeat on other side. Remove from grill and tear into rough, bite-size pieces. Set aside.
PRESERVED LEMON
1 lemon
kosher salt
Score lemon in quarters lengthwise and blanch in boiling water for approximately 15 minutes. Drain and pack into jar, covering liberally with kosher salt. Let sit for at least four days.
ROASTED PLUM TOMATOES
2 whole plum tomatoes
2 tsp. extra virgin olive oil
1 tsp. herbs de Provence
1 garlic clove, crushed
salt and pepper, to taste
Cut tomatoes in half lengthwise and remove seeds. Place in a small bowl and add the remaining ingredients. Toss to coat. Place tomatoes on a cookie sheet and cook overnight in an oven set to its lowest setting.
SAUTÉED ARTICHOKES
2 artichokes
2 Tbsp. olive oil
salt and pepper, to taste
To clean artichokes, peel off the rough outer leaves, trim off the sharp tips of each leaf, trim off the tough outer part of the stalk, cut into quarters, and scoop out the fuzzy choke. Heat olive oil in a pan, and season artichokes with salt and pepper. Sauté until slightly brown and cooked through. Set aside.
DRESSING
1 tsp. lemon juice
2 Tbsp. extra virgin olive oil
salt and pepper, to taste
1 small bunch parsley, chopped
Warm chicken in chicken stock. In separate pan, warm other ingredients. Place ingredients into a serving bowl. Dress with lemon and olive oil, season with salt and pepper. Toss, taste for seasoning, and serve.
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