Prasa Mi Kota
Braised Chicken with Leeks
I love Greek chicken and I tried my hand at a couple of recipes when I cooked Greek food, but this seems to be one of the dishes that escapes my culinary talents. Apparently, it still does when the version I'm cooking is a Greek Jewish one.
This is not to say that thid very simple recipe wasn't tasty. Stewed/braised chicken is the greatest comfort food in the world, so of course I enjoyed it. I just wasn't wowed by it.
Braised Chicken with Leeks
Ingredients
- 5 lbs chicken pieces
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup water
- 5 large leeks, cleaned
- 3 Tbsp. fresh lemon juice
- 1/4 tsp paprika
Directions
Preheat oven to 350F
Remove skin and extra fat from chicken pieces. Transfer to a baking dish. Sprinkle with salt and pepper. Pour the water on top of the chicken. Cook for 30 minutes.
Cut the leeks into ¾” pieces. Place on top of the chicken. Pour lemon juice on the leeks and sprinkle with paprika. Cover the baking dish with aluminum foil and continue cooking for 20 minutes.
Remove cover, turn the chicken with juices and cook uncovered for 15 minutes or until the chicken is cooked through and lightly browned.
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Adapted from a recipe in Copeland Marks’ Sephardic Cooking
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