Some Kinda Good in the Neighborhood: Cooking with Citrus

by Rebekah Faulk Lingenfelser

Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

Cooking with Citrus

Cooking with citrus makes me feel happy. Whether it’s lemons, limes or oranges – there are so many ways to add bright pops of color and flavor to baked goods and even savory dishes. In sauces and dressings, citrus juice can brighten flavor, balance fats and cut richness. You’d be surprised how much adding just one tablespoon of citrus zest can amp up a cake’s frosting or add zip to a marinade. Chili-Lime Jalapeno Corn and Blueberry Lemon Bundt Cake are two of my favorite dishes that use these techniques on the blog. Try one of these classic flavor combinations this month in your kitchen: orange and cranberry, blueberry and lemon, chili seasoning and lime.

This one-pot chicken dish I’m sharing today, ready in about 25 minutes, is a new favorite, perfect for weekend or weeknight cooking and impressive for serving to company. When served directly from the pan, this dish makes a beautiful presentation and pairs deliciously with a glass of Sauvignon Blanc.

One-Pot Citrus Chicken with Jasmine Rice and Fresh Herbs (serves 4)

Ingredients

2 pounds boneless skinless chicken thighs (about 4 – 5)

Medium onion, diced

4 cloves garlic, finely chopped

1 1/2 cups jasmine rice

3 cups chicken stock

1/2 large lemon, plus zest

2 clementines, such as Cuties, plus juice and zest

½ cup of sundried tomatoes, chopped

4 sprigs of fresh thyme

1 Bay Leaf

1/3 cup chopped fresh parsley

4 tablespoons butter Olive oil Kosher salt Black Pepper

Set a large skillet with a tight-fitting lid over medium-high heat, with 2 tablespoons of olive oil. Liberally saltand pepper chicken thighs on both sides. Using a microplane, zest 1 clementine and 1 tablespoon of lemonzest. Slice lemon and clementines into rounds, reserving a half of one clementine for juicing.

Once hot, add chicken and brown on both sides (about 2 minutes per side). You are not cooking chicken allthe way through. Remove from skillet to a plate.

In the same skillet, add onions, rice. Cook, stirring, 1 minute. Add garlic and butter and stir for 30 seconds. Add fresh thyme, bay leaf and chicken broth. Nestle chicken thighs back in the pan. Add sundried tomatoes, lemon and clementine slices into the pan and squeeze the juice of the other half clementine over. Reduce heat to medium-low. Cover and cook for 10 – 15 minutes or until liquid is absorbed. Watch closely, to prevent rice from getting too brown on the bottom. Remove thyme sprigs and bay leaf, discard. Garnish with fresh basil. Serve with roasted vegetables and/or a fresh garden salad.

For more citrus inspired recipes, such as roasted chicken with orange and rosemary or Meyer lemon bars, be sure to visit SomeKindaGood.com. Have a very Merry Christmas and Happy New Year!