This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.
The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂
Yield: 6 to 8
1/4 cup extra-virgin olive oil
3 pounds ground turkey
1 large yellow onion, cut into 1/2-inch dice
6 large garlic cloves, minced
1 1/2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon chipotle powder
1 large or 2 small carrots, peeled and cut into 1/4-inch dice
1 red bell pepper, cut into 1/2-inch dice
One 28-ounce can crushed tomatoes or tomato puree
three 15-ounce cans pinto beans, drained and rinsed
3/4 cup beer (such as lager)( I used Negra Modelo)
1 cup chicken stock or low-sodium broth
1 tablespoon apple cider vinegar
1 teaspoon chopped thyme
coarse salt and freshly ground black pepper
sliced scallions or chopped chives, for garnish
sour cream, for serving, optional
shredded cheese, for serving, optional
In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
Repeat with 1 more tablespoon of oil and the remaining turkey.
Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
Return the turkey to the pot.
Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.
I received a rice cooker for Christmas! I had to make some sort of chicken dish to serve with my perfectly cooked rice. 🙂
This comforting chicken curry was very thick and hearty. The recipe was adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha. I also included some of Sam Sifton’s adaptations from The New York Times.
The dollop of yogurt on top was essential. We also ate it with warm naan, roasted cauliflower and steamed spinach.
Yield: 6 to 8 servings
2 T unsalted butter or ghee
1 T neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled with a spoon and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and minced (or 1 tsp chili powder)
kosher salt, to taste
3/4 cup plus 2 tablespoons strained or puréed tomatoes (I used Pomi)
2 T tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
3 T whole-milk yogurt, plus 1 cup to serve with the meal
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 T ground or slivered almonds
1 tsp garam masala
pinch ground cayenne pepper, or to taste
1 1/2 cups brown Basmati rice, rinsed and cooked per package directions
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors.
Add the onions. Cook, stirring occasionally, until they are golden, approximately 10 to 15 minutes.
Meanwhile, put the ginger, garlic and chilies into a mortar and pestle with a pinch of salt; smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.) (I had a bit of a struggle with this! May try the cutting board method next time.)
Add the paste to the onions, and cook gently for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, until the mixture thickens.
Add the tomato paste, ground cumin, ground turmeric and 1/2 teaspoon of salt; stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken.
Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Taste and adjust seasoning, as needed.
Serve with basmati rice and/or naan, and the additional yogurt for topping at the table.
I have a couple more chicken and rice dishes to share. 🙂
This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!
The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.
Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.
Yield: Serves 6
2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
5 T neutral oil, such as safflower or canola, divided
1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
1 3/4 cups chicken stock
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
1/2 cup roasted cashews
4 scallions, green and white parts, thinly sliced
3 T coarsely chopped cilantro
hot sauce, for serving, optional
Heat oven to 375 degrees. (I set my oven to true convection.)
Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes on the first side and an additional 3 minutes after flipping. Transfer to a plate.
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
Add rinsed rice and stir until evenly coated in the oil.
Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.
Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!
This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.
I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.
We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂
Yield: 4 to 6 servings
zest and juice of 1 lime
1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
3 large garlic cloves, finely chopped
1/3 cup coconut palm sugar or (packed) light brown sugar
4 T fish sauce
1 13.5-oz. can unsweetened coconut milk, divided
2 T extra-virgin olive oil, plus more for brushing
2 tsp freshly ground black pepper, plus more
2 lbs boneless, skinless chicken thighs
1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
1 cup white jasmine or Basmati rice, rinsed until water runs clear
cilantro leaves with tender stems and lime wedges, for serving
Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
Set 1/4 cup marinade aside for serving.
Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Preheat oven to 400°. (I set my oven to convection roast.)
Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)
Although I typically prefer vegetarian Ethiopian dishes, I felt compelled to try this chicken dish after seeing it on Milk Street. This chicken and red onion stew, Doro Wat, is the national dish of Ethiopia. I made Ethiopian Stewed Collard Greens, Gomen Wat, with my CSA collards as an accompaniment.
The recipe was adapted from a home cook, Tigist Chane in Addis Ababa, via 177MilkStreet.com, contributed by Courtney Hill. Ghee is substituted for Ethiopian fermented butter.
Instead of injera, Ethiopian flatbread, I served the stew over brown Basmati rice with warm naan on the side. The original recipe notes that it is important to make your own spice blend, berbere, to control the amount of heat in the finished dish. We omitted the optional hard-cooked egg garnish.
Yield: Serves 4 to 6
For the Berbere Spice Blend:
2 T smoked sweet paprika
1 T sweet paprika
1/2 to 1 tsp cayenne pepper
1 tsp ground ginger
1 tsp onion powder
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp freshly ground cardamom
1/2 tsp dried basil, ground or crushed into a powder
1/4 tsp ground cumin
Combine all ingredients in a bowl and whisk to combine. Set aside.
For the Chicken Stew:
5 T ghee, divided
3 large red onions (about 2 pounds), finely chopped in a food processor
Kosher salt and freshly ground black pepper
about 5 T Berbere spice blend (see above) (I used the entirety of the spice blend)
12 medium to large garlic cloves, minced in a food processor
2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed and halved
3 scallions, thinly sliced on a diagonal
1 jalapeño or Fresno chili, stemmed, seeded (if desired), and finely chopped, optional
2-3 hard-cooked eggs, peeled and sliced, optional (I omitted the eggs)
lemon wedges, to serve, optional
brown Basmati rice, for serving, optional
Injera or naan, for serving, optional
In a large Dutch oven over medium-high, heat 2 tablespoons of the ghee until shimmering. (I used a large, wide and shallow enameled cast iron pot.)
Add the onions and 1/2 teaspoon coarse salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
Stir in the remaining 3 tablespoons ghee, the berbere spice blend and 3/4 cup water.
Stir in the garlic, followed by the chicken.
Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
Uncover, increase to medium-high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 10 minutes.
Taste and season with salt and pepper.
Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side, as desired. (I served it over brown rice with warm naan on the side.)
4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
10 to 12 shishito peppers (6 to 8 oz)
1 bunch scallions, trimmed
1/2 cup hot pepper jelly
Basmati rice, for serving
Preheat a grill to medium-high (400°F to 450°F).
Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
Flip chicken, and repeat with second side. Remove chicken from grill.
Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.
This special pie was the perfect way to use my CSA butternut squash and the very last leaves of my homegrown basil. The incorporation of cumin and coriander seeds gave it a unique flavor profile. Fancy comfort food. 🙂
The recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. Lovely.
Yield: 6 to 8 servings
For the Pie:
4 T olive oil, plus more for greasing the pan (I used cooking oil spray on the pan)
10 garlic cloves, roughly chopped
2 T tomato paste
1 T cumin seeds, roughly crushed in a mortar and pestle
1 T coriander seeds, roughly crushed in a mortar and pestle
2 tsp Aleppo chile flakes
1 (9 to 12-ounce) jar red peppers, drained
1 tsp light brown sugar
fine sea salt and freshly ground black pepper
1 small butternut squash (about 1 3/4 pounds), peeled, halved, deseeded and cut into 1/8-inch-thick slices (I used a mandoline to slice the squash)
8 ounces dried lasagna noodles, each roughly broken into 3 or 4 pieces (I used oven-ready no-boil lasagna)
7 ounces baby spinach (10 lightly packed cups)
1 packed cup basil leaves, torn in halves
1 cup crumbled Greek feta
heaping 1/2 cup finely grated Parmigiano-Reggiano
For the Béchamel:
3 T unsalted butter
5 T all-purpose flour
1 1/2 cups whole milk, plus more if needed
2 garlic cloves, minced
fine sea salt
1/4 cup finely grated Parmigiano-Reggiano
Heat the oven to 400 degrees, preferably on convection.
Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches. (I used cooking oil spray.) Place pan on a parchment paper-lined rimmed baking sheet and set aside.
Add the oil to a small frying pan and heat over medium. Once it’s hot, add the garlic and cook for about 30 seconds to 1 minute, stirring until fragrant but not browned.
Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly.
Add tomato paste mixture to a small food processor with the red peppers, sugar, 1/2 teaspoon salt and a good grind of pepper; blitz until smooth. (I did this in 2 batches.)
Empty the mixture into a very large bowl and add the squash slices, lasagna pieces, spinach, basil, feta, Parmesan, 1 1/4 teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated.
Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact.
Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on the prepared baking sheet and bake for 1 hour.
Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn.
Slowly pour in the milk 1/2 cup at a time, whisking with each addition until fully incorporated.
Add the garlic and 1/4 teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth.
Off the heat, stir in the Parmesan. *If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.*
After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top.
Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)
Turn the oven temperature up to 450 degrees, preferably on convection, and place the cake pan back on its baking sheet and bake for another 10 to 20 minutes, rotating halfway through, until nicely browned on top.
Set aside to cool for at least 15 minutes.
Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.