Pan Seared Chicken With Tender Leek Lemon Rice Pilaf And Whatever Your Garden Grows Salad Recipes

Steps:

• Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
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• Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

Steps:

• For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
• Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
• Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
• For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
• To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

Steps:

• Preheat oven to 400 degrees F.
• Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.