Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

  • 1 1/2 pounds ground chicken (can substitute ground turkey)
  • 4 cups baby spinach, long and/or thick stems removed, chiffonade
  • 4 large or 6 small scallions, thinly sliced
  • 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
  • 2 oz feta cheese, crumbled (about 5-6 tablespoons)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 3 T panko breadcrumbs
  • vegetable oil and/or cooking oil spray, for grill
  • 8 potato rolls, split, lightly toasted (if desired), for serving
  • sliced red onion, tomato, and/or avocado, for topping, as desired
  • tzatziki sauce, for topping (see below)

For the Tzatziki:

  • 1/2 cup whole milk Greek yogurt
  • coarse salt and freshly ground black pepper
  • dash cumin
  • 1 small garlic clove, finely grated or pushed through a garlic press
  • 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
  • 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
  • fresh dill or parsley, minced, to taste

To Make the Burger Patties:

  1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
  2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
  3. Add the ground meat; mix gently with a fork until just combined.
  4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

  1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
  2. Refrigerate so that the flavors can develop while the burgers are cooked.
  3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

  1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
  2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
  3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
  4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Kuku Paka (Chicken & Coconut Curry)

I was happy that the weather cooled down a little bit so that I could sneak this dinner into our springtime menu. The sauce was beyond creamy and delicious. Typically, this dish is prepared with charcoal-grilled chicken; I loved that this recipe was adapted to make using the broiler instead- perfect in cooler weather.

This recipe was adapted from Let’s Eat by Zaynab Issa, via Bon Appétit. It is a wonderful version of this popular East African-Indian chicken curry. It gave my son, who is studying World History in high school, a moment to review the impact and influences of the Indian Ocean trade routes prior to 1450 with our family. 😉 In Swahili, the trade language formed across the Indian Ocean, Kuku means chicken and Paka means to smear, to spread, or to apply.

The original recipe recommends using boneless thighs but notes that any cut of chicken, or a mix of breasts, tenders, or drumsticks (with pieces of similar size), could be substituted. A mix of vegetables can also be used in lieu of chicken to create a vegetarian version. I served it over rice with steamed spinach. Fast and fabulous.

Yield: 4 to 6 Servings

  • 3 to 6 garlic cloves
  • 2 lemons, divided (one for marinade & one for serving)
  • 1 1/4 tsp Morton kosher salt, divided, plus more (or 2 1/2 tsp Diamond Crystal kosher salt)
  • 1/4 tsp smoked paprika or Kashmiri chile powder
  • one pinch or dash of cayenne pepper (omit if using Kashmiri chile powder)
  • 2–3 lbs skinless, boneless chicken thighs (about 8 to 10 large)
  • 1 medium yellow onion
  • 1 plum tomato
  • 1 medium jalapeño or 1–2 green Thai chiles, seeded and ribbed
  • 1/4 cup (packed) cilantro leaves with tender stems, plus more for serving
  • 2 T extra-virgin olive oil
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/8 tsp ground turmeric
  • 1 can (13.5 oz) unsweetened coconut milk
  • 4 T (1/4 cup) heavy cream (can substitute nondairy milk or additional coconut milk)
  • Basmati rice and/or crusty bread, for serving
  1. Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
  2. Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
  3. Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
  4. Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
  5. Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
  6. Coarsely chop the onion, tomato, chile(s) (depending on how spicy your chiles are and your heat tolerance), and cilantro. Transfer to a blender or food processor and blend or process until smooth. (I used a Vitamix.)
  7. Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
  8. Heat the extra-virgin olive oil in a high-sided skillet or large pot over medium. (I used a large, low, and wide enameled cast iron pan.)
  9. Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
  10. Pour in purée and add 3/4 tsp Morton kosher salt (or 1 1/2 tsp Diamond Crystal). Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
  11. Arrange chicken on a foil-lined, rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 14 to 20 minutes. (I placed the chicken “skin side down” for 7 minutes, flipped each piece over and cooked an additional 7 minutes.)
  12. While the chicken is cooking, shake the can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
  13. Once chicken is finished, add chicken and all of the pan juices to the curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in the heavy cream.
  14. Taste and season with more salt, if needed.
  15. Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
  16. Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.

Fried Chicken Biscuits with Cornmeal & Sage

My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.

When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.

I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂

Yield: Serves 12 to 14

For the Cornmeal & Sage Biscuits:

Yield: approximately 14 2-inch biscuits

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp coarse salt
  • 2 T baking powder
  • 2 tsp ground sage
  • 1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup granulated sugar
  • 12 T (1 1/2 sticks) unsalted butter, frozen
  • 1 cup sour cream
  • 1 1/2 to 2 cups buttermilk, plus more if necessary

For the Fried Chicken Thighs:

Yield: about 16 to 18 pieces

  • 2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 4 tsp baking powder
  • 4 tsp cayenne pepper
  • 4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 cups buttermilk
  • 8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
  • 8 cups vegetable oil
  • hot sauce, for serving, optional (we used Chipotle Cholula)
  • bread and butter pickles, for serving, optional

To Make the Cornmeal & Sage Biscuits:

  1. In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
  2. Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
  3. Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
  4. Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
  5. Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
  6. Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
  7. Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
  8. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
  9. Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
  10. Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
  11. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
  12. Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
  13. Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
  14. Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
  15. Place the tray into the freezer for about 15 minutes.
  16. Spray the top of the biscuits with cooking spray.
  17. Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)

To Make the Fried Chicken Thighs:

  1. Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
  2. Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
  3. Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
  4. Pour buttermilk into a separate bowl.
  5. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
  6. Repeat dipping process until all of the chicken is double-coated.
  7. Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
  8. Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
  9. Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
  10. To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.

Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.

This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Aleppo pepper flakes
  • 1/4 teaspoon red-pepper flakes
  • 3 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
  • 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

  • 10 oz (about 1 1/4 cups) Greek yogurt
  • 1 tablespoon chopped fresh flat leaf parsley or mint
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • 2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
  • 1 garlic clove, finely grated (I used a garlic press)
  1. In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
  2. Pat the chicken dry and trim excess fat.
  3. Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
  4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
  5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
  6. Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
  7. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
  8. While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
  9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
  10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.

Maqlubeh (Palestinian Upside-Down Chicken & Rice)

I have a Maqlubeh (Maqluba) recipe collection. :/ I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)

This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.

When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.

Yield: Serves 6 to 8

  • 2 cups white Basmati rice
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds boneless, skinless, chicken thighs (about 6) or bone-in, skin-on chicken thighs (about 3), trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/3 cup raw slivered almonds
  • 8 ounces cauliflower florets, cut into 1-inch pieces
  • 8 to 10 large garlic cloves, minced
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 4 teaspoons ground cumin
  • 1 tablespoon ground allspice
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly grated nutmeg
  • 1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
  • 1 quart (4 cups) chicken stock
  1. In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
  2. Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
  3. Season the chicken all over with salt and pepper.
  4. Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
  5. Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
  6. Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
  7. Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
  8. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
  9. Scatter 1 cup of the rice in a thin, even layer over the almonds.
  10. In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
  11. Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
  12. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
  13. Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
  14. Remove the pot from the heat, uncover and let stand for 15 minutes.
  15. Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
  16. Gently shake the platter to create cracks in the top of the finished dish.

Orange-Guajillo Pulled Chicken Tacos

Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂

These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.

This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.

Yield: Serves 4 to 6

  • 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
  • 1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
  • 5 large garlic cloves, peeled
  • 2 T white vinegar
  • 2 tsp ground coriander
  • 2 tsp honey
  • 1 teaspoon dried oregano or Mexican oregano
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
  • warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
  • diced white onion, for serving
  • sliced radishes, for serving
  • cilantro leaves, for serving
  • crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
  • sour cream, for serving
  • rice and refried beans, for serving, optional
  1. Squeeze the orange juice into a liquid measuring cup.
  2. In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
  3. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
  4. In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
  5. Pour the puree into the reserved skillet and bring to a boil over medium-high.
  6. Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
  7. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes. 
  8. Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
  9. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
  10. Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
  11. Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
  12. Serve the shredded chicken with warm tortillas and assorted toppings, as desired.

One-Pot Coconut Chicken Rice

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
  1. Place rice in fine mesh sieve set inside a medium bowl; pour in cold water to cover.
  2. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 to 5 times). Drain.
  3. Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
  4. Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
  5. Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
  6. Using paper towels, pat the chicken dry.
  7. 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.
  8. Pour in 3/4 cup water and bring to a simmer.
  9. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
  10. 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.
  11. 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.
  12. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
  13. Remove from heat. Remove towel and lid. Remove towel from the lid.
  14. Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
  15. Top with chiles, if using. Serve with lime wedges.

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