Roasted Chicken with Avocado-Cilantro Sauce over Cumin Rice with Caramelized Onions

Ha! Milk Street Magazine published these two flavor-packed dishes on the same page so I served them together. We ate the chicken and rice with roasted cauliflower. Delicious. 🙂

The avocado-cilantro sauce was amazing and would compliment any meat or chicken. It was inspired by a standard accompaniment to grilled meats in Venezuela called guasacaca. The recipe was adapted from Milk Street Magazine, contributed by Courtney Hill.

The rice was inspired by an everyday dish in Pakistan and India called jeera (or zeera) rice. The recipe was adapted from Made in India by Meera Sodha, via Milk Street Magazine, contributed by Dimitri Demopolous. The original recipe notes that it is ideal for pairing with any roasted or grilled vegetables or meat as well as with curries or dal.

To prepare these dishes together, I began by making the rice dish. While the rice cooked and rested, I prepared the chicken and the sauce.

For the Chicken & Avocado-Cilantro Sauce:

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs (about 10) OR 3 pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry
• 4 T extra-virgin olive oil, divided
• Kosher salt and ground black pepper
• 2 ripe avocados, halved, pitted and peeled
• 1 1/2 cups lightly packed cilantro OR flat-leaf parsley, plus extra chopped, to serve
• 1 jalapeño chili, stemmed and seeded
• 1/2 medium white or yellow onion, roughly chopped
• 3 T white vinegar
• optional garnish: Lime wedges OR crumbled queso fresco OR chopped pickled jalapeños OR a combination

1. Heat the oven to 425°F with a rack in the middle position and another rack in the highest position. (I set my oven to convection roast.)
2. On a foil or parchment paper-lined rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. (Using foil is a better choice if broiling the skinless meat after roasting.)
3. If using skinless meat, arrange thighs “skin side down” and roast about 10 minutes. Flip over and roast an additional 5 minutes. Remove pan from oven and adjust oven to the broil setting.
4. Place pan on the top rack and broil to finish browning the meat, an additional 2 to 3 minutes. Meat should reach an internal temperature of 165. (Alternatively, if using skin-on, bone-in meat: Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh (if using) reaches about 175°F, 30 to 40 minutes. Remove from the oven and let rest for 10 minutes.)
5. Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes. (I used a Vitamix which made the sauce incredibly creamy.)
6. Transfer the chicken to a platter and pour over any accumulated juices. (If serving with cumin rice, plate chicken over the rice and pour over any accumulated juices.)
7. Sprinkle with chopped cilantro (or other optional garnishes listed above) and serve with the sauce.

For the Cumin Rice with Caramelized Onions:

Yield: Serves 6

• 3 T ghee OR salted butter, cut into 3 pieces, divided
• 2 medium yellow onions, halved and thinly sliced
• kosher salt and freshly ground black pepper
• 2 teaspoons cumin seeds
• 2 cardamom pods
• 1 1/2 cups basmati rice, rinsed and drained
• chopped fresh cilantro, to serve, optional

1. In a large saucepan over medium-high, melt the ghee. (I used a 4-quart stainless steel pot.)
2. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally to start and more often once browning begins, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions brown very unevenly or too quickly.
3. Meanwhile, rinse the rice. Drain and set aside.
4. Add the cumin seeds and cardamom pods to the browned onions; cook, stirring, until fragrant, about 1 minute.
5. Stir in the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to low, cover and cook without stirring until the rice has absorbed the liquid, 15 to 18 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes.
7. Using a fork, fluff the rice; remove and discard the cardamom. Taste and season with salt and pepper. If desired, serve sprinkled with cilantro.

Rice & Potato Tahdig

I have an overwhelming collection of tahdig recipes. I have always wanted to make this Persian rice dish!

The dish is named for the crispy layer of rice that forms at the bottom of the pot is known as tahdig, which means “bottom of the pot.” This version also has thinly sliced potatoes in the crispy layer. This was my first attempt, and although delicious, it was a little bit too crispy and dark on the top. I modified the cooking times in the recipe below.

This recipe is from Antoni in the Kitchen by Antoni Porowski. I used Yukon gold potatoes and seasoned the finished dish with sprinkled sumac.

Yield: Serves 8 as a side dish

• 2 cups white Basmati rice
• Kosher salt
• 1/4 tsp crumbled saffron threads
• 4 T (1/2 stick) unsalted butter, divided
• 3/4 tsp ground turmeric
• 1 small Russet or 1-2 small Yukon Gold potatoes, peeled and sliced 1/16-inch thick
• 1 T coarsely chopped fresh flat-leaf parsley
• 1 T dried cranberries, coarsely chopped, optional
• sumac, for sprinkling, optional

1. Place the rice in a large bowl. Add 1 tablespoon salt and cold water to cover by 1 inch; stir. Let stand for 30 minutes.
2. Drain the rice in a strainer and rinse under cold water until the water runs clear.
3. Meanwhile, in a large bowl, combine the saffron with 1 tablespoon of hot water; set aside.
4. Place the rice in a large saucepan. Add 8 cups water and 2 tablespoons salt and bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the rice is slightly softened on the outside, 3 to 4 minutes.
5. Drain the rice in a sieve and rinse under cold running water, then shake well to remove excess water. Set aside.
6. Cut out a round of parchment paper to cover the bottom of a 10-inch wide or other wide heavy pot with a lid, such as a Dutch oven. (I used a 10-inch enameled cast iron Dutch oven.) Line the pan with the parchment round.
7. Add 2 tablespoons of butter to the pot and melt over medium-low heat, then remove from the heat and stir in the turmeric and 1/4 teaspoon salt.
8. Arrange the potatoes, overlapping, on the bottom of the pan.
9. Add the rice and 1/4 teaspoons salt to the bowl with the saffron water and gently stir to combine.
10. Spoon the rice on top of the sliced potatoes (do not press or pack down). Using a fork, gently spread the rice in an even layer.
11. Cook, uncovered, over medium or medium-low heat, until the mixture is fragrant, about 7 to 10 minutes. (I cooked it for 10 minutes over medium heat but would reduce the time to 7 minutes next time- possibly over medium-low heat.)
12. Wrap a clean dishcloth or flour sack towel around the lid and tightly cover the pan, folding the cloth over the edges of the lid.
13. Reduce the lowest possibly setting and cook, undisturbed, until the potatoes are crisp (you can peek by lifting up the mixture at an edge or two with a large serving spoon), 1 1/2 hours to 1 3/4 hours.
14. Uncover and dot with the remaining 2 tablespoons butter.
15. Remove the pan from the heat. Invert the dish onto a serving plate, then lift off and discard the parchment paper.
16. Sprinkle with the parsley, cranberries, and sumac, as desired.

Shortcut Chicken Fatteh

I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂

The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.

The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.

Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.

Yield: Serves 6

For the Chicken & Rice:

• 1 rotisserie chicken, skin and bones removed, meat shredded
• 4 cups chicken stock, divided
• 1 cup white rice (I used Aahu Barah Basmati rice)

For the Topping:

• 2 tsp olive oil
• 2 loaves pita bread, cut into cubes (can substitute store-bought pita chips)
• 2 cups yogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
• 2 large garlic cloves, crushed with a garlic press
• 3/4 tsp coarse salt
• freshly squeezed lemon juice from 1/2 lemon, or more, to taste

To Garnish:

• paprika
• 1/4 cup pine nuts or almond slivers, toasted
• 3 to 4 T chopped parsley and/or mint
• olive oil, for drizzling, optional

1. Prepare the chicken by shredding the rotisserie chicken meat.
2. In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
3. Cook the rice in the remaining 2 cups of chicken stock.
4. To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
5. Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
6. Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
7. Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
8. Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.

Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms

More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!

This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.

Yield: Serves 4

For the Rice Bowl:

• 2/3 cup brown Basmati rice
• 1/3 cup wild rice
• 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
• 1 cup broccoli pesto (recipe below)
• 3 T extra-virgin olive oil
• 10 ounces sliced wild mushrooms (I used cremini mushrooms)
• Kosher salt and freshly ground black pepper, to taste
• finely grated Parmigiano-Reggiano, for garnish

1. Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a large skillet, heat the oil over medium heat.
3. Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
4. Add the broccoli pesto and cook stirring for 1 minute.
5. Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
6. Add the remaining  1/4 cup broth and salt and pepper, to taste.
7. To serve, spoon into bowls and sprinkle with freshly grated cheese.

For the Broccoli Pesto:

Yield: about 2 cups

• 1/2 cup slivered blanched almonds or chopped walnuts
• 6 ounces broccoli, trimmed if necessary and coarsely chopped
• 1/4 cup chopped scallions
• 2 ounces Parmigiano-Reggiano, finely grated
• 3 T extra virgin olive oil
• 3 large garlic cloves, minced
• Kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 350 F, preferably on convection.
2. Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
3. Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
4. Pulse until the mixture is finely chopped but not pureed.
5. Transfer the pesto to a bowl and stir in salt and pepper to taste.
6. Use as directed in recipe.

Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.

Broccoli & Egg Fried Rice

I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉

This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.

The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.

Yield: 4 to 6 servings

• 5 cups of broccoli florets and stems (pieces should be of similar size)
• 1 large bunch scallions (I used 7)
• 6 large eggs
• 2 1/4 tsp Kosher salt
• 1 1/2 T granulated sugar
• 2 T soy sauce
• 1 1/2-inch piece fresh ginger, peeled and grated
• 4 large garlic cloves, grated
• 6-7 T vegetable oil, divided
• 4-5 cups cooked, day-old sushi rice (I used leftover brown and white Basmati rice)
• 4 T toasted sesame oil
• 3 T unseasoned rice vinegar

This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.

To Prep:

1. Place broccoli to a medium bowl.
2. Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
3. Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
4. Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
5. Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.

To Cook:

1. Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
2. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
3. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
4. Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
5. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
6. Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
7. Return veggies to skillet and toss well to combine.
8. Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.

Greek Stuffing

I have gone to a hair salon owned by a lovely Greek family for many years. Beyond being a relaxing experience to just be there, we often discuss food and new restaurants- it’s great. After hearing about this Greek Thanksgiving stuffing for almost as many years, I finally got the treasured family recipe. 🙂

This dish is reminiscent of one of my son’s favorite rice and meat dishes, Thai One-Pot, with a Greek twist. It incorporates cinnamon, raisins, roasted chestnuts, as well as pine nuts.

My friends eat it as part of their Thanksgiving feast, but it is also hearty enough to be served as a main course. We ate it for dinner with roasted broccoli on the side. I modified the original recipe by using fresh mushrooms and ground turkey instead of ground beef. It was very unique and delicious!

Yield: Serves 6 to 8 as a main dish

• 4 T unsalted butter
• 1 cup chopped celery (about 3 stalks)
• 1 large yellow onion, chopped
• 1 cup flat parsley, chopped, plus more for garnish
• 24 oz white button mushrooms, sliced
• 1 cup white Basmati rice
• 2 1/2 cups chicken or turkey stock
• 13 oz organic roasted, peeled chestnuts, crumbled lightly
• 1 1/2 cups canned crushed tomatoes
• 1/4 cup toasted pine nuts
• 1/4 cup raisins
• 1 cinnamon stick
• 1 T olive oil
• 1 1/4 pound ground turkey or ground beef
• 1 turkey liver or 2 chicken livers, finely chopped
• 1-2 T ground cinnamon
• coarse salt
• 1/2 T freshly ground black pepper

1. Melt the butter in a 14-inch skillet.
2. Add the chopped celery and onion; sauté over medium heat for 5 minutes. Season with salt and pepper, add the parsley, and continue to sauté for another minute.
3. Add the mushrooms and season with salt and pepper. Cook until lightly browned, scraping the browned bits from the bottom of the pan. Remove from the pan and set aside.
4. Meanwhile, prepare the rice: In a medium pot, bring chicken stock, rice, and 1/2 tsp salt to a simmer. Add the chestnuts, crushed tomatoes, pine nuts, raisins, and cinnamon stick; mix. Cover and cook over low heat for 15-20 minutes. (I used an enameled cast iron pot so that I could use it to finish the dish.)
5. While the rice is cooking, add the olive oil to the hot 14-inch skillet, followed by the ground meat and chopped liver.
6. Season the meat with 1 T salt, 1/2 T black pepper, and 1 T ground cinnamon. Cook until no longer pink, scraping the browned bits from the bottom of the pan.
7. When the rice is tender, remove the cinnamon stick.
8. Add the onion, celery, and mushroom mixture to the cooked meat, followed by the cooked rice mixture. Stir to incorporate.
9. Garnish with chopped parsley and serve.

Quick New Orleans Red Beans & Rice

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

• 8 ounces smoked, cooked pork sausage
• 2 15-oz cans kidney beans, drained and rinsed
• 1 T canola oil
• 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
• 1 medium sweet onion, diced
• 7-8 scallions, sliced (about 1/2 cup)
• 6 cloves garlic, sliced
• 3 cups chicken stock
• 3 fresh thyme sprigs or 1 tsp dried thyme leaves
• 3 bay leaves
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cayenne pepper
• 2-3 stems flat-leaf parsley, leaves minced
• about 1-2 tsp coarse salt, to taste
• 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
• hot sauce, for serving, optional

1. Cut the sausage in half lengthwise, then slice into half-moons.
2. Heat the oil in a Dutch oven over medium heat.
3. Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
4. Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
5. Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
6. Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
7. Reduce the heat to medium; cover and cook for 25 minutes.
8. Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
9. Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
10. Return the sausage to the pot. When heated through, stir in the parsley.
11. Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.