Wali Ya Mboga

In Swahili, wali ya mboga translates to “rice and vegetables.” This upscale version incorporated chicken as well. This dish was similar to a biryani with layered rice with greens, caramelized onions, and yogurt-marinaded chicken in tomato curry sauce. To serve, each serving was also topped with pickled onions, called kachumbar, and salted creamy yogurt. Beyond full-flavored.

I must mention that I really browned my tomato paste during the cooking process. Recently, I have read about the importance of letting tomato paste darken for optimal flavor- apparently, I took this advice to heart! The sauce in my finished dish was much deeper in color than in the original recipe.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the proportions and method. I boiled the rice as instructed in the original recipe but struggled with the method- and wasn’t completely thrilled with the resulting texture. Next time, I would cook the rice using a traditional method or use a much larger pot to boil the rice.

Yield: 6 servings

For the Dish:

  • 1 2/3 cups good-quality white basmati rice (such as Shahzada)
  • 1/4 cup plain whole-milk yogurt (not Greek) (I used whole milk cream-top plain yogurt)
  • one 1″ piece ginger, scrubbed, finely grated (about 1 T)
  • 8 large garlic cloves, finely grated or pushed through a garlic press, divided
  • 2 3/4 tsp Diamond Crystal or 1 3/4 tsp Morton kosher salt, divided, plus more
  • 1/2 tsp ground turmeric, divided
  • freshly ground black pepper
  • 1 1/2 to 1 3/4 lbs skinless, boneless chicken thighs (about 8 medium)
  • 4 T extra-virgin olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 4.5 to 4.6 oz tube double-concentrated tomato paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp Kashmiri chile powder or a pinch of cayenne pepper
  • 1 bunch Swiss chard, kale, or spinach, tough ribs and stems removed, sliced into 1″ ribbons (I used baby spinach- not cut or stemmed, about 8 cups, packed)

To Serve:

  • 1/2 small onion, thinly sliced
  • freshly squeezed juice of 1/2 lemon
  • 1 green Thai chile or 1/2 large jalapeño, seeds removed if desired, sliced
  • 2 T diced cherry, grape or Campari tomatoes
  • 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, divided
  • 1/2 cup plain whole-milk yogurt (not Greek) (I used whole milk cream-top plain yogurt)

To Make the Dish:

  1. Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2″; soak at least 30 minutes and up to 12 hours.
  2. Stir yogurt, ginger, half of garlic, 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, and 1/4 tsp turmeric in a medium bowl to combine. Season with pepper. Add chicken thighs, turning to coat. Let sit at room temperature at least 30 minutes and up to 1 hour.
  3. Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet over medium to medium-high. (I used a large enameled cast iron pot.)
  4. Add onion and sprinkle with 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt. Cook, stirring occasionally, until onion is frizzled and deeply browned, 10 to 15 minutes. Transfer onion to a plate and set aside.
  5. Heat remaining 2 tablespoons of oil in same skillet (still over medium to medium-high).
  6. Working in batches if necessary, remove chicken from marinade and cook until browned and cooked through, about 5 minutes on the first side and 4 minutes on the second side. Transfer chicken to a plate, leaving oil behind.
  7. Add tomato paste, coriander, cumin, chile powder, remaining half of garlic, remaining 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, and remaining 1/4 tsp turmeric to skillet. Cook over medium to medium-high, stirring often, until tomato paste turns a shade darker in color, about 5 minutes.
  8. Reduce heat to low, stir in 1 cup water, and bring to simmer. Cook, stirring occasionally, until flavors come together and sauce has thickened, 10–12 minutes.
  9. Return chicken to pan and stir to coat in sauce. Remove from heat; cover and keep warm. (I placed the pan in a warming drawer.)
  10. Drain rice and cook in a very large pot of boiling generously salted water 10 to 15 minutes, until tender. (Alternatively, the rice can be cooked traditionally using a 1:2 ratio with boiling water. Cook, covered, over low heat for 15 minutes.)
  11. Stir the Swiss chard, kale or spinach into the rice.
  12. Continue to cook until rice is tender and greens are wilted and bright green, about 1 to 3 minutes more.
  13. Drain in a colander and let sit 10 minutes to allow moisture to steam off.

To Assemble and To Serve:

  1. While the rice rests, combine onion, lemon juice, chiles, tomatoes, and 1/4 tsp Diamond Crystal or 1/8 tsp Morton kosher salt in a small bowl. Toss with a fork to combine, breaking up the onion slices. Let kachumbar sit 5 minutes.
  2. Stir yogurt and remaining salt in another small bowl.
  3. To serve, fluff rice with a fork, making sure the greens are evenly distributed; transfer to a platter.
  4. Scatter reserved caramelized onions over and arrange chicken on top. (Or for a more casual look, return rice to pot and gently stir in chicken and onion.)
  5. Serve with kachumbar and salted yogurt alongside.

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

  • 1 cup/120 grams all-purpose flour
  • 2/3 cup/92 grams fine yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
  • 1 scallion, thinly sliced, plus more for serving
  • milk, more buttermilk, or yogurt, for finishing
  • 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

  • 3 T extra-virgin olive oil
  • 1 1/2 to 1 3/4 pounds ground turkey
  • 1 very large or 2 medium yellow onions, diced
  • 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
  • 6 garlic cloves, finely grated, passed through a press or minced
  • 1 1/2 T chili powder
  • 2 1/4 teaspoons fine sea salt, plus more to taste, divided
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
  • 3 (15-ounce) cans pinto or black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
  • sour cream or Greek yogurt, for serving, optional
  • sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
  3. Fold in the buttermilk and scallion slices.
  4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
  5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

  1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
  2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
  3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
  4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
  5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
  6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
  7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

  1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
  2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
  3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
  4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Chicken Stroganoff

My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!

This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.

Yield: Serves 4

  • 12 ounces (6 cups) egg noodles
  • 1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
  • 4 to 6 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour, divided
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika, plus extra for sprinkling
  • 1 teaspoon freshly ground black pepper, divided
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 12 ounces cremini mushrooms, trimmed and sliced thin
  • 1 medium yellow onion, chopped fine
  • 4 to 5 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
  • 1 1/4 cups chicken stock
  • 2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
  • 1/3 cup sour cream, plus more for serving
  • 2 tablespoons minced fresh parsley, for garnish, optional
  1. Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
  2. Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
  3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
  4. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
  5. Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
  6. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
  7. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
  8. Stir in stock and sherry and bring to simmer, scraping up any browned bits.
  9. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
  10. Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
  11. Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
  12. To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.

Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

  • 3 T extra-virgin olive oil, divided
  • 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
  • 1 pound tomatillos, husked, cored, and chopped
  • 1 medium yellow or white onion, chopped, plus more for garnish, if desired
  • 8 medium garlic cloves, smashed and peeled
  • 1 T ground cumin
  • 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
  • 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
  • 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
  • 2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
  • 8 6-inch corn tortillas
  • lime wedges, to serve, optional
  • sour cream or Mexican crema, for serving, optional
  • rice and refried beans, for serving, optional
  1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
  2. Preheat the oven to 475 degrees with a rack in the center position.
  3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
  4. Stir in the cumin and cook until fragrant, about 30 seconds.
  5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
  6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
  7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
  8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
  9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
  10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
  11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
  12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
  13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
  14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
  15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
  16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
  17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
  18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.

Weeknight Ragù

This comfort food dish was very well-received in my house. Everyone in my family was fighting over the leftovers! It was easy, full-flavored, and absolutely delicious.

The recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and substituted sour cream for the heavy cream. I also adjusted the consistency of the finished dish with pasta cooking water. Great.

Yield: Serves 8

  • 6 T extra-virgin olive oil, divided
  • 1 3/4 lbs ground pork, turkey, beef, or chicken, preferably dark meat
  • kosher salt
  • 2 medium onions, finely chopped
  • 8 large garlic cloves, thinly sliced
  • 3 Calabrian chiles in oil, finely chopped, or 1 1/2 tsp crushed red pepper flakes
  • 7 T double-concentrated tomato paste
  • 7 T sour cream or heavy cream
  • freshly ground black pepper
  • 1 1/4 to 1 1/2 lbs (20 to 24 oz) rigatoni, gemelli or other short pasta
  • 2 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
  • basil leaves, for serving
  1. Heat 3 tablespoons of oil in a large Dutch oven over medium to medium-high.
  2. Add ground meat in 12–14 pieces (patties), spacing evenly, and season with salt.
  3. Let cook, undisturbed, until deeply browned underneath, about 3 minutes.
  4. Turn over and cook until deeply browned on opposite side, about 3 minutes. Transfer to a plate. (It won’t be cooked through.)
  5. Add remaining 3 tablespoons of oil to pot over medium heat.
  6. Cook onion, stirring often, until softened and just beginning to turn golden around the edges, about 5 minutes.
  7. Add garlic and cook, stirring often, until fragrant, about 2 minutes.
  8. Add chiles/red pepper flakes and tomato paste and cook, stirring often, until paste is slightly darkened in color, about 3 minutes.
  9. Return meat to the pot and break up into small pieces.
  10. Add sour cream/heavy cream and 2 1/4 cups water.
  11. Bring to a simmer, then reduce heat, and simmer gently until liquid is reduced by one third and flavors have come together, 15–20 minutes.
  12. Season ragù with salt and pepper.
  13. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  14. Add pasta to ragù along with 1 cup pasta cooking liquid and Parmesan.
  15. Cook, stirring and adding more pasta cooking liquid if needed, until sauce coats pasta, about 2 minutes.
  16. Transfer to a serving dish or individual bowls. Garnish with basil and reserved Parmesan. Serve.

Chicken & Rice with Leeks & Salsa Verde

I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. :/ The salsa verde added so much to this classic comfort food dish!

Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.

Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)

For the Chicken & Rice:

  • 1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 T unsalted butter, divided
  • 2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
  • zest and juice of 1 lemon, divided
  • 1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
  • 2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)

For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)

  • 2 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 T drained capers
  • crushed red pepper flakes
  • 2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
  • 8 T extra-virgin olive oil
  1. Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
  2. Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
  3. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
  4. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
  5. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
  6. Nestle the chicken thighs (“skin side up”) into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
  7. Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
  8. While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
  9. Add herbs; process until a paste forms.
  10. With motor running, gradually stream in oil until loosened to a thick sauce.
  11. Add half of lemon juice; season salsa verde with salt to taste.
  12. Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

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