Cabbage is favored worldwide. It is cheap. Dollar for dollar, chicken thighs are also a good value. So, this dish is affordable, tasty and particularly good on a cold winter night.

Believe it or not, it was snowing. We ate this one-pot meal with two glasses of Guinness. The rich, dark taste of the beer followed the meal like a man’s best friend.

Mediterranean chicken and cabbage

Ingredients

• 3 cups chicken broth, preferably

homemade

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• Six boneless, skinless chicken thighs

• One small head green cabbage, cut into

four 2-inch wedges

• Three preserved lemon wedges, chopped

• 3 tablespoons olive oil (1 tablespoon for

sauteing the thighs)

• 1 cup uncooked basmati rice

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Crumbled feta cheese, for garnish

Preparation

Preheat the oven to 350 degrees. In a bowl, whisk together chicken broth, lemon juice, Dijon mustard, chopped preserved lemon, 2 tablespoons olive oil, oregano, salt and pepper.

Sprinkle the chicken with additional sea salt and cracked pepper. Heat the remaining olive oil and add the chicken thighs over medium to high heat. Saute each side for about three minutes, or until lightly browned.

Transfer the chicken to a plate and hold. In the same pan, saute the cabbage wedges until slightly charred on each side and the cabbage begins to soften. Transfer the cabbage to a separate plate. Add the rice to the same pot, stirring constantly until toasted, about a minute. While stirring, slowly pour in the broth.

Nestle the cabbage wedges and the chicken into the rice mixture. Bring to a low boil and then simmer for a few minutes.

Transfer to the oven and bake for about 45 minutes or until the thighs are tender. Serve in large bowls with a garnish of chopped oregano and feta cheese. The preserved lemons make a big difference.