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Ingredients
Lemon chicken:
- 4 chicken legs and thighs
- 2 tablespoons olive oil
- 1 Wonderful Seedless Lemon, juiced and zested
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
Persian saffron rice:
- 2 tablespoons extra-virgin olive oil
- ¼ cup red onion, halved and thinly sliced
- 1 garlic clove, minced
- 1 cup basmati rice
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground saffron or 8 saffron strands, ground
- 1½ cups vegetable broth
- 1 Wonderful Seedless Lemon, zested
- ¼ cup frozen peas
- Grilled Wonderful Seedless Lemons for garnish
- Fresh cilantro for garnish
Preparation
- For the marinated chicken: Add the chicken to a large bowl with the olive oil, lemon juice, lemon zest, garlic, and red pepper flakes; turn each piece with tongs to coat. Cover the dish and marinate the chicken in the refrigerator for 30 minutes or overnight.
- In a large skillet over medium heat, add the chicken skin-side down; cook until browned on both sides or about 5 minutes. Remove and set aside.
- For the Persian saffron rice: In a large cast iron skillet or Dutch oven, combine the extra-virgin olive oil, onion, garlic, rice, cumin, turmeric, salt, pepper, and saffron; mix well to combine.
- Add the vegetable stock and lemon zest. Stir and bring the liquid to a boil.
- Add the chicken to the skillet with the rice.
- Once boiling, reduce the heat to low. Cover and cook for about 20 minutes, or until the rice and chicken are cooked and the liquid is absorbed. During the last 5 minutes, stir in the peas. Garnish the skillet with grilled lemons and fresh cilantro sprigs.
In This Recipe
Wonderful® Seedless Lemons
Where to BuyIn This Recipe
Wonderful® Seedless Lemons
Where to Buy
