Chicken Neeka
Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..
Chicken Neeka
Serves 2-3
For the Orzo
1 cup orzo (semolina pasta)
1 1/2 cups chicken stock
1 1/2 cups filtered water
2 tablespoons safflower threads (Carthamus tinctorius), crushed
1/4 cup aged pecorino, shredded
2 tablespoons Italian parsley, chopped
Bring chicken stock and water to a boil. Stir in orzo, reduce heat, cover and cook until barely tender (about 10 minutes). Drain off all but a little water, then stir in the pecorino and parsley.
For the Chicken
2 pastured chicken breasts, cut in thirds
2 pastured chicken thighs, cut in half
melted butter
2 tablespoons cold butter, cut into small pieces
1 tablespoon roasted paprika
1 teaspoon sea salt
1 teaspoon freshly-ground pepper
1 Spanish onion, chopped
4-6 sweet peppers, chopped
2 Roma tomatoes cut into wedges
2 cloves garlic
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon Italian parsley, chopped
1 fresh lemon
Rinse the chicken and pat dry. Place chicken in a heavy skillet, brush with melted butter and season with roasted paprika, sea salt and pepper. Chop tomatoes, onions and peppers and scatter around the pan. Place in a 400 degree oven until the chicken is crisp and juices run clear, about 20-25 minutes. Transfer the chicken to a side dish and put the skillet containing the vegetables on a burner over medium heat.
De-glaze the skillet with the juice of a lemon, then stir in garlic and sauté 30 seconds. Stir in the chopped oregano, basil and parsley, then whisk in the butter, one piece at a time.
To serve
Spoon orzo into the center of a plate and place chicken pieces on top. Spoon vegetables and sauce over the chicken, garnish with herbs and serve immediately.
-
- Neeka
Dink said,
November 14, 2009 at 7:01 pm
I’ll bet she’d love that dish.
does she know you named it for her?
Ren said,
November 14, 2009 at 7:39 pm
Not yet :-)
Rance Mohanitz said,
November 14, 2009 at 7:12 pm
Looks good! But…I haven’t heard the word pastured relating to food before (other than cow’s food), could you explain it to me? Thanks -Rance
Ren said,
November 14, 2009 at 7:37 pm
Pastured chickens live outdoors, where they get lots of fresh air and sunshine as they scratch and peck for bugs. They are free from pesticides, insecticides, antibiotics and hormones.
lynn byrd said,
November 14, 2009 at 7:23 pm
Please tell Neeka that I LOVE her outfit, especially her skirt with the ruffle!
Ren said,
November 14, 2009 at 7:38 pm
I’ll do that when I see her next week :-)
ella said,
November 15, 2009 at 3:47 pm
you’re going out to NM for Thanksgiving?
Ren said,
November 15, 2009 at 3:49 pm
Yes, that’s the plan
Tuesday Twister « Edible Aria said,
November 17, 2009 at 6:36 pm
[...] Chicken Neeka Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh [...]
Ariana D said,
April 5, 2010 at 10:59 pm
my husband and i really enjoyed this. my husband almost ate the whole thing by himself! thanks for sharing this delicious recipe
Ren said,
April 5, 2010 at 11:26 pm
Thank you, Ariana, I really appreciate hearing that!