Lemon Chicken Roasted with Leeks (Prasa Mi Kota)
1 chicken (3 1/2 lbs) cut into 8 serving pieces, most of the skin and
fat discarded
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
5 large leeks, white part only, slit and rinsed to remove sand
3 tablespoons fresh lemon juice
1/4 teaspoon paprika
Preheat the oven to 350 degrees. Lay the chicken in a 13" X 9" baking
dish and pour the water in the bottom of the pan. Sprinkle the chicken
with the salt and pepper. Bake for 30 minutes. Cut the leeks in 3/4-inch
slices and scatter over the chicken pieces. Sprinkle with paprika and
lemon juice. Cover the pan and continue cooking for 20 minutes. Remove
the cover and baste with the pan juices. Continue cooking for 15 minutes,
basting twice during the final cooking.
Source: Sephardic Cooking by Copeland Marks
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