Chicken Thighs and Potatoes Sofrito

Try this with the drumsticks from your share! Sofrito is a method of cooking–a low, slow frying with herbs and spices that create delectible, caramelized deliciousness. I adapted this recipe from my Jeruselem cookbook by Yotam Ottolenghi. My adaptations were based on what I had on hand. I would never presume to make something that tastes better than any of the tested recipes in this book; I’m just too lazy to look up a recipe before deciding to make whatever I have in the house. 



Adapted from Jerusalem by Yotam Ottolenghi
Serves 3-6
1 tablespoon canola oil (I used olive oil)
1 small chicken, about 3-1/4 pounds, butterflied (I used 1 pk. of 6 boneless chicken thighs)
1 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon sugar
2-1/2 tablespoons freshly squeezed lemon juice (I had only 1/2 lemon)
1 large onion, peeled and quartered
canola oil, for frying (I used grapeseed oil)
1-2/3 pounds Yukon Gold potatoes, peeled, washed, and cut into 3/4″ dice (I used 2.5 lb.)
25 cloves of garlic, unpeeled (I had only one head, ~ 7 or 8 cloves, and I included some shallots)
salt and pepper to taste
Pour the oil into a large shallow pan or Dutch oven and put over medium heat. Place the chicken flat in the pan, skin side down, and sear for 4 to 5 minutes, until golden brown. Season all over with the paprika, turmeric, sugar, scant 1/4 teaspoon salt, a good grind of black pepper, and 1-1/2 tablespoons of the lemon juice. Turn the chicken over so that the skin faces up, add the onion to the pan, and cover with a lid. Decrease the heat to low and cook for a total of about 1-1/2 hours; this includes the time the chicken is cooked with the potatoes. Lift the lid every now and then to check the amount of liquid in the bottom of the pan. The idea is for the chicken to cook and steam in its own juices, but you may need to add a little bit of boiling water, just so that there is always 1/4 inch of liquid at the bottom of the pan.
After the chicken has been cooking for about 30 minutes, pour fryin oil into a medium saucepan to a depth of 1-1/4 inches and place over medium high heat. Fry the potatoes and garlic together in a several batches over medium-high heat for about 6 minutes per batch, until they take on some color and crisp up. Use a slotted spoon to lift each batch out of the oil and onto paper towels, then sprinkle with salt.
After the chicken has been cooking for 1 hour, remove it from the pan and spoon in the fried potatoes and garlic, stirring them into the cooking juices. Return the chicken to the pan, placing it on top of the potatoes for the remaining 30 minutes of cooking time. The chicken should be falling off the bone and the potatoes should be soaked in the cooking liquid and completely soft. Drizzle with the remaining lemon juice when serving.

I found my chicken lacking in appearance, so popped it under the broiler for that sexy golden tan:

There, that looks much more appealing, no? Serve with a salad and enjoy!