I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.
I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!
One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree
Two Years Ago: North African Meatballs
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Sauces
Tags: acorn squash, adobo, boneless skinless chicken thighs, chicken, chipotle, cilantro, cinco de mayo, cumin, dinner, Fiesta Friday, jalapeño, limes, Mexican, roasted, salsa, salsa verde, sauce, scallions, sheet pan, tomatillos, verde, Vitamix
I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂
I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.
The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!
Yield: Serves 8 to 10
For the Marinade:
- 2 cups plain yogurt (I used Greek yogurt)
- 1/2 large yellow onion, very finely chopped (about 150 grams)
- 5 large garlic cloves, very finely chopped (about 1 T)
- 2-inch piece ginger root, very finely chopped (about 2 T)
- 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
- 2 tsp turmeric powder
- 1/4 cup fresh lime juice, from 1 large lime
- 1/2 cup fresh cilantro, chopped
- 2 tsp coarse salt, or to taste
- 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired
For the Masala Powder:
- 4 cloves
- 1 piece cinnamon, 1 inch
- 4 green cardamom pods
- 6 black peppercorns
- 1 teaspoon black cumin seeds
For the Rice:
- 2 cups basmati rice, or any other long-grain rice
- 4 cloves
- 6 green cardamom pods
- 1 piece cinnamon
- 1 bay leaf
- 1 teaspoon coarse salt, or to taste
- 4 tsp plus 1 T ghee, divided
- 2 T vegetable oil (I used canola oil)
- 3 large yellow onions, sliced
- 1 T vegetable oil
- 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
- 14 fresh mint leaves, for garnish, as desired
- 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
- 1 tablespoon slivered almonds, blanched and toasted
- Place yogurt in a large bowl and whisk, using a fork until smooth. Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
- Place masala powder ingredients in an electric grinder and process to a fine powder. Add to yogurt mixture.
- Add chicken and massage with your hands for the marinade to coat and penetrate the chicken. Marinate, covered for 2 to 6 hours in the refrigerator.
- Wash rice at least 3 times until the water runs clear. Soak rice in water to cover by at least 1 inch for 15 minutes. Drain.
- Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.) Bring to a boil and then add drained rice, stirring gently. Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt. Stir to mix, then cover with a lid. Simmer for 5 minutes on low heat or until half-cooked. Drain the rice. Set aside and allow to cool.
- Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp. Set aside.
- Preheat the oven to 400 degrees. (200 degrees C)
- Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
- Spoon half the rice in a layer over the chicken. Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice. Top with 1/2 the onions.
- Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
- Cover the dish tightly with aluminum foil and then with a fitted lid.
- Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees. Remove from the oven. Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
- Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired. Serve hot.
One Year Ago: Green Curry Pork Tenderloin
Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti
Four Years Ago: Indian-Spiced Chicken Stew
Five Years Ago: Indian-Spiced Chicken & Spinach
Posted in Casserole, Chicken (Poultry), Recipes
Tags: baked rice, biryani, boneless skinless chicken thighs, cardamom, cardamom pods, chicken, chicken thighs, cilantro, cinnamon stick, cloves, cumin seeds, dinner, ginger, Greek yogurt, Indian, jalapeños, lime juice, masala, saffron, turmeric
This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.
This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!
¾ cup panko breadcrumbs
4 tablespoons unsalted butter, room temperature
¼ cup Dijon mustard
2 tablespoons thyme leaves, plus 6 sprigs
10 boneless, skinless chicken thighs, patted dry
coarse salt and freshly ground pepper
2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
2-3 tablespoons extra-virgin olive oil
- 2 pounds tiny gold potatoes, optional
- 2 pounds asparagus, optional
- Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
- Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
- Place panko in a shallow bowl.
- Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
- Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
- Smear mustard-butter all over the top of the thighs.
- Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
- Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
- Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
- Transfer to a platter and pour pan juices over top, as desired.
Posted in Chicken (Poultry), Quick, Recipes
Tags: baked, boneless skinless chicken thighs, carrots, chicken, chicken thighs, Dijon, dijon mustard, dinner, mustard, panko, rainbow carrots, roasted, sheet pan, thyme
This chicken pot pie was really elevated by the inclusion of fresh herbs. Even the biscuits had arugula in them. I loved it!
This was our Valentine’s Day dinner. ❤ The recipe was adapted from My Paris Kitchen, by David Lebovitz. I increased the amount of onions, garlic, peas, and chicken. I also used arugula instead of watercress in the biscuits.
I chose the “Americanized” version of his Chicken Pot Parmentier by using the biscuit topping rather than the potato topping. According to Lebovitz, the fresh tarragon in the filling still makes this dish decidedly French. Fancy comfort food. 🙂
Yield: Serves 6 to 8
For the Chicken Filling:
- 4 cups (1 quart/1 liter) chicken stock (I used my homemade turkey stock)
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 25 peeled pearl onions (I used frozen pearl onions, thawed)
- 6 T (3 oz/85 g) unsalted butter
- 6 T (60 g) all-purpose flour
- 2 cloves of garlic, peeled and minced
- 2 T dry white wine
- 4 to 5 cups shredded or diced cooked chicken (I used rotisserie chicken meat)
- 1 1/2 cups frozen peas or shelled fava beans, thawed
- 2 T finely chopped fresh tarragon
- 2 T finely chopped fresh flat-leaf parsley
- 1 tsp coarse salt, plus more as needed
- 1/2 tsp freshly ground black pepper
For the Drop Biscuit Topping:
- 2 cups (280 g) all-purpose flour
- 1/2 tsp coarse salt
- 3/4 tsp freshly ground black pepper
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 8 T (4 oz/115 g) unsalted butter, chilled and cubed
- 1/2 cup packed (50 g) finely chopped arugula or watercress
- 1 cup (250 ml) buttermilk
To Make the Chicken Filling:
- Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. Let simmer until the vegetables are almost tender, about 10 to 15 minutes. Turn off the heat and set aside.
- Melt the butter in a large pot or Dutch oven over medium heat. Stir in the flour, and cook, stirring constantly, for 2 minutes.
- Whisk a few ladlefuls of the warm stock into the flour mixture, which will appear lumpy at first but will smooth out as you go. Gradually add all the stock, including the vegetables, stirring as you go.
- Cook for about 9 minutes, until thickened.
- Add the garlic and wine and cook for 1 additional minute.
- Remove the pot from the heat and stir in the chicken, peas, tarragon, parsley, salt and pepper. Taste and adjust seasoning, if necessary.
- Transfer the mixture to a shallow 2 1/2 to 3 quart baking dish. Set the baking dish on a rimmed baking sheet to catch any drippings.
- Preheat the oven to 400 degrees, preferably on convection.
To Make the Drop Biscuit Topping:
- In a large bowl, whisk the flour, salt, pepper, baking soda, and baking powder to combine.
- Add the butter and, using a pastry cutter, combine until the butter is broken into pea-size pieces.
- Add the arugula, and then the buttermilk, mixing just until the dough holds together.
- Using a spring-loaded cookie scoop, distribute the dough evenly over the chicken filling. (I made 3 rows of 6 biscuits.)
- Bake the chicken potpie for 25 to 30 minutes, or until the topping is deep golden brown and the filling is bubbling and hot.
One Year Ago: Chicken Stew with Biscuits
Two Years Ago: Fried Chicken Thighs & Cheesy Grits
Four Years Ago: Fried Chicken Biscuits
Five Years Ago: Slow Cooker Barbecue Pulled Pork and Popovers
Posted in Casserole, Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders
Tags: arugula, biscuits, buttermilk, chicken, dinner, drop biscuits, French, Lebovitz, pearl onions, peas, pot pie, rotisserie chicken, stew, tarragon, valentine's day, watercress
This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!
This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.
We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.
Yield: Serves 6
Time: about 1 hour
For the Chickpeas:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 large red onion, thinly sliced, divided
- 2 tablespoons olive oil
- coarse salt and freshly ground black pepper
For the Meatballs:
- 1 1/2 pounds ground turkey
- 3/4 cup panko
- 6 tablespoons plain yogurt (I used 2% Greek yogurt)
- 3 tablespoons water
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 4 garlic cloves, minced or pushed through a garlic press
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground turmeric
- heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
- 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish
- 3 tablespoons lemon juice (from about 3/4 of a lemon)
- 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
- toasted pita wedges or naan
- harissa or another hot sauce, as desired
- brown Basmati rice, for serving, if desired
- Heat oven to 400 degrees, preferably on convection.
- Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
- Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
- Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
- Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
- Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- When meatballs are cooked, scatter remaining fresh herbs over the tray.
- Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.
Two Years Ago: Broken Pasta with Shredded Pork & Arugula
Three Years Ago: Indian Butter Chicken
Four Years Ago: Caramel Chicken
Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs
Posted in Chicken (Poultry), Quick, Recipes
Tags: cilantro, cumin, cumin seeds, dinner, garbanzos, ground turkey, harissa, hot paprika, meatballs, panko, red onions, roasted chickpeas, sheet pan, turmeric, yogurt sauce
This is the last “soup” that I have to share (for now!) in my cozy soup series. 😉 It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.
The recipe was adapted from The New York Times, contributed by Sam Sifton. The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.
Yield: Serves 8 to 10
For the Chili:
- 2 tablespoons neutral oil, like canola or grapeseed
- 3 pounds ground beef or ground turkey, ideally coarse-ground
- 1 tablespoon coarse salt
- 2 teaspoons ground black pepper
- 1 teaspoon ground cayenne pepper, or to taste
- 2 tablespoons chile powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 tablespoons steak sauce (I substituted soy sauce)
- 2 tablespoons Worcestershire sauce
- 28-ounce cans diced tomatoes
For the Gumbo:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 large yellow onion, peeled and diced
- 2 medium shallots, peeled and diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 3 ribs celery, trimmed and diced
- 3 cloves garlic, peeled and minced
- 2 6-ounce cans tomato paste
- 2 8-ounce cans tomato sauce
- 1 to 2 cups tomato juice
- 1 cup ketchup
- 1 tablespoon apple-cider vinegar, or to taste
- 2 tablespoons hot sauce, or to taste
- sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
- corn bread or corn muffins, optional
- Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
- Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
- Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
- Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
- Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
- Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
- Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
- Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
- Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
- Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.
One Year Ago: Squash & Pork Stir-Fry
Two Years Ago: Duchess Baked Potatoes
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, bell peppers, chili, firehouse, ground beef, ground turkey, gumbo, ketchup, roux, shallots, Super Bowl, tomatoes, turmeric, Worcestershire sauce, yellow bell peppers
Is it okay to make a comfort food dish using leftovers from a comfort food meal? Hope so! 😉
This dish reminds me of a chicken dish that I used to make –long ago– for my husband served over waffles. No wonder he loved this upgraded version! It was a wonderful way to use the rest of our leftover Thanksgiving turkey. It would also be fabulous with rotisserie chicken meat.
This recipe was adapted from The New York Times, contributed by Sam Sifton. I doubled the recipe to accommodate all of my leftover turkey. We ate this creamy concoction with my favorite Sweet Potato Biscuits, but it would also be amazing served over waffles, as a crepe filling, or with noodles. My son ate some over toast. Great.
- 1 stick (8 tablespoons) unsalted butter
- 2-3 T olive oil
- 1/4 cup all-purpose flour
- 2 to 3 1/2 cups turkey or chicken stock, low-sodium if store-bought
- 1 pound sliced mushrooms, ideally wild (I used cremini mushrooms)
- 3 cups shredded cooked turkey or rotisserie chicken
- 1 cup heavy cream or half & half
- 2 cups frozen peas
- 4 tablespoons dry sherry
- coarse salt and freshly ground black pepper, to taste
- finely chopped parsley, for garnish
- Make a roux. In a small saucepan set over medium heat, melt 4 tablespoons of the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
- Slowly add 1 cup of the stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.
- Set a large sauté pan over medium-high heat, and add the olive oil.
- Add the mushrooms, and cook, until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.
- Add the turkey (or chicken), then the warm sauce and cream, and stir to combine.
- Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
- Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, or as a crepe filling or waffle topping, garnished with the parsley.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in Chicken (Poultry), Quick, Recipes, Thanksgiving
Tags: a la king, chicken, comfort food, cream, cremini, half and half, Holiday, leftover turkey, mushrooms, peas, rotisserie chicken, sherry, Thanksgiving, turkey, wild mushrooms