Garlicky Chicken Thighs with Lemon

I love this dish so much. I don’t eat a lot of chicken. I’m not a big fan of it. I’d much rather have a little grass-fed beef. And in fact, I try to limit my consumption of animal products to a minimum, no more than once a week. Did you know most Americans consume an average of 600 pounds a year of animal products (meat, dairy, etc.)? We would be much healthier and the planet would be much happier if we limited our consumption even by a quarter. And if you want to be ageless less is more when it comes to eating animals. 

When I do eat chicken, this is the recipe I turn to. It’s delicious; it’s got umami like crazy, and it’s a quick and easy dinner to make. Or lunch. Or brunch. It’s perfect for just you (leftovers are great!) or for a dinner party. It’s also fresh and bright tasting, thanks to plenty of lemon juice and zest. It’s full of good antioxidant, anti-inflammatory garlic. Anchovies, the secret weapon of this dish, add a depth of flavor you won’t believe, and they’re high in Omega-3s, and one of the few fish you can eat in abundance. The big guys, salmon, tuna, and halibut are full of toxins like mercury, and they’re over-fished almost to the point of non-existence. I love capers too. Any recipe that includes these little briny gems is a good one!

Garlicky Chicken Thighs with Lemon
Serves 4
This chicken recipe is paleo friendly. And it’s gluten and dairy free, if you’re lactose and gluten intolerant, or just avoiding inflammatory foods.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
  2. Freshly ground black pepper
  3. 7 garlic cloves, smashed and peeled
  4. 1/4 cup extra-virgin olive oil, plus more for the wilted lettuce salad
  5. 7 anchovy fillets (anchovies packed in olive oil, drained)
  6. 3 tablespoons drained capers, patted dry
  7. 1 large pinch red pepper chile flakes (1-2 tablespoons, depending on how spicy you want it)
  8. 2 lemons (1 for juice, another for garnish and for zest)
  9. 1 tablespoon lemon zest
  10. 1 cup fresh chopped parsley (half for the sauce, half for serving)
  11. 1 head romaine lettuce, halved
  12. 1 cup scallions (green and white parts), chopped
Instructions
  1. Preheat oven to 350° F.
  2. Season the chicken thighs with 1/2 teaspoon of salt and pepper, set aside until ready to pan-sear. Mince two of the garlic cloves and set them aside for later.
  3. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers, lemon zest and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
  4. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 7 minutes, until the chicken is cooked through.
  5. When chicken is done, transfer thighs to a plate (the pan has been in the oven and the handle is hot).
  6. Place the skillet back on the medium-high heat and add minced garlic, sauté for about 15 seconds, then add the juice of one lemon, and 1/2 cup of fresh chopped parsley. Cook for about 30 seconds, deglazing and scraping up the browned bits on the bottom of the pan. Put the chicken back in the pan and cook for about 30 seconds with the sauce. Transfer the chicken to a serving platter, top with half the sauce.
  7. In the pan put the scallions and romaine lettuce, cook for about 30 seconds or until the lettuce is wilted, coating with sauce.
  8. Transfer the lettuce and scallions to a serving platter. Pour half of the remaining lemony, garlicky, anchovy sauce over the greens and drizzle a little olive oil over the lettuce and scallions, and season with pepper. Pour the rest of the sauce over the chicken and squeeze half a lemon over the chicken and garnish with the rest of the chopped parsley.
Adapted from Melissa Clark of The New York Times
Adapted from Melissa Clark of The New York Times
Ageless Diet Life http://agelessdietlife.com/