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chicken a la khoury

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2005-08-28 - 4:51 p.m.

chicken a la khoury


from a recipe by sara ortloff khoury


  • six chicken thighs, boned and skinless
  • one leek
  • one red bell pepper (or two)
  • 1/4 cup olive oil
  • juice of two lemons
  • very generous pinch of saffron threads
  • glass of white wine
  • generous pat of butter
  • salt and pepper (to taste)


  1. juice the lemons and put the juice in a large glass bowl or dish. cut the thighs into large, uniform chunks and set the chicken chunks in the dish with the lemon juice.
  2. cut the root end off the leek. slice the white part of the leek into rounds up to where the white begins to be a light green. discard the top. add the sliced leeks to the chicken chunks.
  3. add the olive oil to the chicken and leeks and toss, coating the chicken thoroughly.
  4. put your saffron into a small glass or mug, add about 1/4 cup warm water and let it set for two minutes.
  5. add the saffron and warm water to the chicken. add also the glass of wine (i sometimes use lillet for variety). cover the glass dish and leave it to marinate in the refrigerator for at least one hour, at most four hours.
  6. after the chicken has marinated, remove it from the fridge and allow it to return (or at least get a little closer) to room temperature. cut the red bell pepper into chunks.
  7. over medium heat, melt the pat of butter in a nonstick skillet or wok. throw in the red bell pepper and cook it in the melted butter, stirring frequently, for a minute or two. using a slotted spoon, add the chicken and leeks to the skillet, leaving as much of the marinade in the glass dish as possible.
  8. stirfry the chicken, leeks, and peppers until the chicken is lightly browned, 4 - 7 minutes.
  9. remove the chicken and vegetables from the skillet. add remaining marinade to the skillet and cook over high heat until reduced slightly, 2 - 3 minutes.
  10. serve the chicken and vegetables over white rice, topped with the reduced marinade. serves 2 - 4 people.