Lemon Chick

They say hunger is the mother of invention. Or something like that. Anyway, on this one don’t hold me responsible for quantities. I just winged it completely because that’s how I usually cook, unless I plan to write a recipe, which I didn’t.


This chicken dish is a mish-mash hybrid of Chicken Scarpariello, Plao Ubjij (Iraqi chicken and rice), Paella, Tunisian Frikase and Indian buffet rice. Or something like that. Bottom line? It came out really good. Here goes:

1 tbsp Olive Oil
1 tbsp butter
4 Boneless Skinless Chicken Thighs
5 garlic cloves sliced
1 Medium Onion cut to 1/2″ pieces
Juice from three lemons
2 slices pickled lemon (optional) chopped
1 tsp salt
1/2 tsp black pepper
Pinch (or to taste) hot red pepper
1/4 tsp dry thyme (I get it from my sister, but you can buy some dry or fresh)
3/4 cup rice (basmati is good)
1/2 cup frozen green pees

In a deep pan heat olive oil and butter. Add chicken thighs, top side down on med-high until browned, 4-5 minutes. Flip, then add garlic and onion, until chicken bottom is browned, another 4-5 minutes.

Add lemon juice and pickled lemon, salt, peppers and thyme, Bring to a boil, then let cook for a minute.

Add rice in between chicken pieces, add tap hot water until covers rice, bring to a boil, cover, simmer on low for 20 minutes. Add frozen pees on top, cover and simmer for another minute. Turn off flame and leave cover to another 5 minuted.

Serve on a white dish and eat by holding fork in left have and knife in right. Yep, this has to be eaten in a classic European manner. Why? Because I said so. Behave.

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