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!
- 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.
Posted in Chicken (Poultry), Recipes, Shrimp, Vegetarian
Tags: almonds, boneless skinless chicken thighs, cayenne, chicken, chicken thighs, cream, dinner, garam masala, ginger, Indian, lamb, masala, San Marzano, shrimp, tomatoes, vegetarian
Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.
Yield: Serves 4
- 1 1/2 pounds boneless, skinless chicken thighs (about 5)
- 1/2 tsp kosher salt, plus more as needed
- 10 whole unpeeled garlic cloves
- 2 T extra-virgin olive oil, plus more for drizzling
- 1 1/2 T fresh lemon juice, plus more for serving
- 1 T sweet or smoked paprika
- 1 tsp dried oregano
- 1 tsp light brown sugar
- 3/4 tsp ground cumin
- 1 pint cherry tomatoes (preferably different colors), halved
- 2 cups broccoli florets, optional
- 2 ounces diced pancetta or bacon
- 1/4 cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
- freshly ground black pepper
- brown Basmati rice, for serving, optional
- Heat oven to 425 degrees, preferably on convection roast.
- Season chicken all over with salt, and place on a rimmed baking sheet.
- Smash all the garlic cloves with the side of a knife and peel them.
- Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
- Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
- Scatter pancetta on top.
- Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
- Remove the chicken from the pan and set aside.
- Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
- Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
- Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
- Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.
Posted in Chicken (Poultry), Quick, Recipes
Tags: bacon, boneless skinless chicken thighs, broccoli, cherry tomatoes, chicken, chicken thighs, cumin, dinner, lemon, pancetta, paprika, roasted, sheet pan, smoked paprika, tomatoes
This non-traditional “Seattle-style” chicken teriyaki is a crowd-pleaser. It is sweeter than authentic Japanese chicken teriyaki. I cooked it under the broiler, but it would be fabulous grilled. We ate it over rice with roasted cauliflower and asparagus.
- 1 cup soy sauce
- 1 cup granulated sugar
- 1 ½ teaspoons brown sugar
- 6 to 8 cloves garlic, crushed in a press
- 2 tablespoons grated fresh ginger
- ¼ teaspoon freshly ground black pepper
- 1 3-inch cinnamon stick
- 1 tablespoon pineapple juice
- 8 to 10 skinless, boneless chicken thighs
- 2 tablespoons cornstarch
- rice, for serving
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside.
- Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill.
- Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side.
- While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. (I did not have to add additional water.)
- To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Posted in Chicken (Poultry), Grilling, Recipes
Tags: Asian, boneless skinless chicken thighs, chicken, chicken thighs, cinnamon stick, dinner, ginger, grilled, Japanese, pineapple juice, Seattle, soy sauce, teriyaki
My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.
The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!
Yield: Serves 6
½ cup mayonnaise
¼ cup chopped dill pickles or bread-and-butter pickles
2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
1 tsp kosher salt, plus more for seasoning sauce
1/2 cup all-purpose flour
1 T to 3 T cayenne pepper
2 tsp garlic powder
1 large egg
1 1/2 to 2 cups panko
6 skinless, boneless chicken thighs, lightly pounded to ½” thick
¼ cup (or more) extra-virgin olive oil
6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
shredded iceberg lettuce, for serving
- Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
- Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
- Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
- Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
- Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
- Dip into egg mixture until coated, shaking off excess.
- Dredge in panko, turning to coat.
- Transfer to a large plate or a small rimmed baking sheet.
- Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
- Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
- Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.
Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: boneless skinless chicken thighs, cayenne, chicken, chicken thighs, fried chicken, hot chicken, hot sauce, Japanese, katsu, milk bread, Nashville, panko, pickles, potato roll, sandwich
This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!
This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.
Yield: Serves 6
For the Chili:
- 1 large sweet or yellow onion, diced
- 4 large garlic cloves, minced
- 4 cups thinly sliced kale (ribs and stems removed)
- 1 (4 ounce) can diced green chiles
- 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp coarse salt
- ¼ tsp freshly ground black pepper
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 2 cups chicken stock
For the Cornbread Topping:
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose or whole wheat pastry flour
- 1 T light brown sugar
- 1 T baking powder
- ½ tsp baking soda
- ½ tsp coarse salt
- 2 large eggs
- 1 cup milk
- 1 (4 ounce) can diced green chiles
- 1/2 cup unsalted butter, melted
- plain greek yogurt or sour cream
- cilantro, chopped
- scallions, sliced
- jalapeño slices
- lime wedges
Preheat the oven to 350 degrees F, preferably on convection.
Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
Stir in the diced green chiles and shredded chicken.
Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
In a smaller bowl, stir together the eggs and milk.
Pour the egg mixture into the dry ingredients, stirring until just almost combined.
Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.
Posted in Casserole, Chicken (Poultry), Greens, Recipes, Soups, Stews, & Chowders
Tags: beans, cannellini beans, cast iron, chicken, chicken thighs, chili, comfort food, jalapeño, kale, one-pot, pie, skillet, skillet cornbread, smoked paprika, Super Bowl
I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.
Yield: Serves 6 to 8
- 3-4 T vegetable oil, divided
- 8 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 large white onion, diced medium
- 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
- 4 large cloves garlic, minced
- 6 sprigs of thyme or oregano
- 1 1/2 cups Arborio rice
- 1/4 cup dry white wine
- 3 1/2 cups chicken stock
- Preheat oven to 375 degrees, preferably on convection.
- In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
- Pat the chicken dry and season with salt and pepper.
- In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
- Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
- Add onion and squash and cook until onion is translucent, 8 minutes.
- Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
- Add rice and cook, stirring, until opaque, 1 to 2 minutes.
- Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
- Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
- Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
- Let sit, covered, 10 minutes. Serve.
Posted in Chicken (Poultry), Recipes
Tags: acorn squash, arborio rice, baked risotto, boneless skinless chicken thighs, butternut squash, chicken, chicken thighs, dinner, kabocha squash, one-pot, rice, risotto, squash
I made this full-flavored Moroccan dish when we were dreaming of a family trip to Morocco. (Currently still a dream trip!) It was amazing to be able to create a tagine-like dish using a slow cooker. My husband actually often asks me if I “need” a tagine. 🙂
This recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I increased the amount of garlic and served the chicken over Israeli couscous with sautéed kale on the side. The chicken was falling-off-of-the-bone tender. Wonderful!
Yield: Serves 6 to 8
Time: 4 1/2 to 6 1/2 hours
- 1 medium (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
- 8 pitted dates, such as Medjool, halved
- Kosher salt and freshly ground black pepper
- 1 (3-inch) cinnamon stick
- 2 teaspoons sweet paprika
- 1 ½ teaspoons turmeric
- 1 teaspoon ground cumin
- ½ teaspoon hot smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 T canola oil
- 3 ½ to 4 pounds bone-in, skin-on chicken thighs, trimmed (I used 8 thighs)
- 1 large red onion, finely chopped
- ¼ cup minced ginger (from about a 4-inch piece peeled ginger)
- 6 to 8 large garlic cloves, minced
- ¼ cup lemon juice (from about 1 large lemon), plus more to taste
- leaves of 1 small bunch flat-leaf parsley, chopped
- 4 scallions, thinly sliced
- cooked couscous or pita for serving, optional (I used Israeli couscous)
- plain yogurt, for topping, optional (I used 2% Greek yogurt)
- toasted slivered almonds, for topping, optional
- Finely chop the onion in a food processor; set aside. Mince the ginger and garlic in a food processor; set aside.
- Put the squash wedges and pitted dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper.
- In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
- Warm the oil in a large skillet over medium-high heat.
- Pat the chicken dry and season it generously with salt.
- Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
- Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes.
- Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
- Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red.
- Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
- Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out.
- Remove and discard the cinnamon stick. Add additional lemon juice and salt, to taste, and fold in the chopped parsley and scallions.
- Serve with couscous or pita, topped with yogurt and toasted almonds, as desired.
Posted in Chicken (Poultry), Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: almonds, butternut squash, chicken, chicken thighs, dates, dinner, ginger, hot paprika, israeli couscous, Medjool dates, moroccan, red onion, slow cooker, smoked paprika, squash, tagine, turmeric
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