This one pot dish was creamy, flavorful and absolutely delicious. The spices had a great balance with the richness of the coconut milk. I served it with roasted asparagus on the side. It was a perfect springtime dinner.
The recipe was adapted from Bon Appétit, contributed by Shayma Owaise Saadat. I modified the proportions and method. I also swapped spinach for the kale. I increased the amount of leafy greens but would add even more next time! The original recipe notes that canned chickpeas can be substituted for the chicken to make a vegetarian version.
Yield: Serves 6
1 1/2 cups white basmati rice
2 T grapeseed or vegetable oil
2 medium or 1 large shallot, finely chopped
4 cloves garlic, finely chopped
2 lbs skinless, boneless chicken thighs (I used 9)
1 tsp ground turmeric
1/2 tsp cayenne pepper
3 tsp kosher salt, divided
1 13.5-oz can unsweetened coconut milk
6 to 8 cups of thinly sliced spinach or 4 cups Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips
store-bought sliced pickled red chiles, for serving, optional
lime wedges, for serving, optional
Place rice in fine mesh sieve set inside a medium bowl; 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 to 5 times). Drain.
Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Using paper towels, pat the chicken dry.
Add chicken, turmeric, cayenne, and 2 teaspoons of salt to the shallots and garlic. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes.
Pour in 3/4 cup water and bring to a simmer.
Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
Remove the lid of the pot and wrap it with a kitchen towel, securing the corners up and over the top of the lid with a rubber band.
Drain the rice and add to pot with chicken, then add coconut milk and remaining 1 teaspoon of salt. Stir to incorporate and bring to a boil.
Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
Remove from heat. Remove towel and lid. Remove towel from the lid.
Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
Top with chiles, if using. Serve with lime wedges.
The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.
This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.
I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.
Yield: Serves 4 to 6
1 cup ketchup
1/2 teaspoon mustard (I used Dijon)
1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
pinch of cayenne pepper
coarse salt and freshly ground black pepper
1/2 large yellow onion, finely chopped
1 large garlic clove, minced, optional
10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
fresh herbs, for garnish, optional
Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
Season the chicken pieces with salt and pepper.
In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
1 to 2 tablespoons extra-virgin olive oil or avocado oil
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
2 poblano chiles, seeds removed, chopped
1 large white or yellow onion, chopped
1 jalapeño, seeds and ribs removed, diced
4 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
coarse salt or pink Himalayan salt
2 (4-ounce) cans chopped green chiles
12 oz jarred salsa verde (I used Trader Joe’s)
2 (19-ounce) cans cannellini beans, drained and rinsed
4 cups chicken stock
juice of 1 lime
1 avocado, diced or sliced, for garnish
crème fraîche, sour cream, or cashew crema (recipe below), for garnish
thinly sliced scallions, for garnish, optional
cilantro, for garnish, optional
Heat the oil in a large Dutch oven set over medium to medium-high heat.
Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.
This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.
2 large yellow onions, finely diced (I used a food processor)
4 to 8garlic cloves, minced
1(13-ounce) can unsweetened coconut milk
1 1/2tablespoons fish sauce, plus more as needed
1teaspoon Madras curry powder (I used Maharajah curry powder)
1/2teaspoon ground cayenne
cooked rice or noodles, for serving (I used brown Basmati rice)
1cup cilantro sprigs, for serving
1lime or lemon, cut into wedges, for serving
warm naan, for serving
Greek yogurt, for serving, optional
Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl.
Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight. (I marinated the chicken for 8 hours.)
In a large pot, heat the oil over medium-high. (I used an enameled cast iron Dutch oven.)
Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes.
Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
Add the marinated chicken and stir to release the spices into the onion.
Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit.
Lower the heat to medium-low and add the fish sauce.
Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface.
Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools.
Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired.
Serve over rice or noodles, with bowls of cilantro and lime wedges. A dollop of Greek yogurt to temper the spice is also lovely, if desired.
I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
2 T Dijon mustard
2 T honey
3 T extra-virgin olive oil, divided
8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves
Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.
Yield: 6 to 8 servings
1 3-inch piece fresh ginger
5 large garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek and/or harissa)
Finely grate ginger and garlic into a medium bowl.
Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 tablespoons oil and whisk to combine.
Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet.
Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off).
Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.
For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.
This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.
The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!
One 35-ounce can peeled tomatoes, finely chopped, juices reserved (I used San Marzano tomatoes)
pinch of granulated sugar
1 cup heavy cream
warm naan and/or rice, for serving
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat.
Remove the chicken from the marinade; scrape off as much of the marinade as possible.
Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
Add the tomatoes with their juices and the sugar and season with salt and pepper.
Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.