FROM ADAM WEINERT, CHOREOGRAPHER, FILM-MAKER, DANCER, CHOREOGRAPHER & FILMMAKER
“[This recipe was] given to me as a wedding gift in a hand-made cookbook written by a dear friend and registered nurse, Adria Lee. It is very meaningful to me and I submit it here now to honor her, as well as all of our healthcare workers and first responders in this difficult time.
This is initially a time-consuming dish to learn to make but once you’ve done it a few times, you’ll be able to do it blindfolded and in a casual manner.”
SERVES:
2-4
PREP TIME:
15 MIN
TOTAL TIME:
1 HR 45 MIN
INGREDIENTS
sea salt
2 tablespoons sunflower oil
3/4 teaspoon ground turmeric
1 teaspoon paprika (sweet or smoked, depending on your mood)
2 teaspoons sugar
1/2 teaspoon salt
2 1/2 teaspoon fresh lemon juice
1 yellow onion, diced
4 cloves of garlic, smashed and roughly chopped
a splash of white wine (optional)
4 medium potatoes, peeled and cut into 3/4 inch cubes (optional) and more sunflower oil (if you’re using potatoes)
Parsley, chives or cilantro for garnish
An hour prior to cooking, lightly salt the chicken on both sides and let rest in the fridge
Heat a large sauté pan or Dutch oven over medium-high heat. Allow it to get very hot before adding the oil, which you should swirl around in the pan before adding the chicken skin side down.
shake the pan a bit to ensure that the chicken isn’t sticking (but if it is, forgive yourself).
Season all over with turmeric, paprika, sugar, and 1/4 teaspoon sea salt. Add 1 1/2 teaspoons of the lemon juice, a splash of wine, and flip the chicken over.
Add the onions and garlic and cover tightly. Reduce the heat to the slightest simmer and try to not lift the lid for the first hour unless you need to add another splash of wine in case the juices run dry.
Meanwhile, if you choose to use potatoes, heat 1/2 cup of sunflower oil in a skillet over medium heat. Add the potatoes so that they are in a single layer (do this in batches if you need) and fry until they are turning golden and crisp - about 5 minutes. Scoop them out with a slotted spoon, place them on a paper bag or some paper towels and sprinkle generously with salt.
After the chicken has cooked for an hour, lift the pieces carefully from the pan and add the potatoes, a splash of water, and stir to coat. Place the chicken, skin side up, atop the potatoes, add the remaining lemon juice and let everything come back to a simmer for another 30 minutes, covered.
If you want crisped skins, rub the chicken with a bit of butter and put it under the broiler for a few minutes.
Garnish with herbs and bring the whole pan to the table to serve immediately (alongside a salad perhaps).