Chicken on the Fly

A well stocked kitchen is the solution to the busiest of lifestyles and a little planning can go a long way. Today was yet another busy day and I scheduled one too many things. I stepped in the door at 5:10 and had guests arriving for dinner at 6. When my daughter is with me, I err on dinner being earlier than later. There is nothing like a hungry child to cast a particular kind of mood on a dinner party, a mood I prefer to avoid at all costs!

This is an easily prepared dish, delicious, and very forgiving. This is a dish of simplicity but the combination of ingredients makes a hearty and satisfying meal. Leftovers are great as a burrito filling! Below is a recipe that lists quantities but this is a very improvisational dish so don’t fret!

Chicken on the Fly

1. Four chicken legs and thighs
2. One onion, peeled and quartered
3. Two garlic cloves, peeled and roughly chopped
4. Olive oil
5. 6 medium sized red potatoes
6. One preserved lemon, rinsed and sliced (or a fresh lemon, quartered and sliced)
7. One tin of tomatoes, roughly chopped with juice
8. Cilantro (or parsley or dill)

• In a large pan drizzle a couple tablespoons of olive oil, turn the heat to low
• Add the onion and garlic
• Layer the red potatoes
• Place the chicken in a single layer on top of the potatoes
• Add the lemon, tomatoes, and 1/2 cup of water
• Cover and bring to a boil
• Turn down the heat and gently simmer for 45 minutes to an hour
• Add the fresh herb before serving

This dish is quick to assemble. Once it was at the simmering stage, I was able to leave it and go pick up my daughter from daycare (a mere two blocks away). We danced all the way home, tidied up the patio, watered our new trees and plants, and just as I was about to sit down, the guests arrived!

I serve this with a green, cooked spinach today, and bread for the sauce.

Enjoy!