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.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, cannellini beans, cashew crema, chicken, chicken thighs, Chile verde, chili, creme fraiche, dinner, jalapeño, poblano, poblano chilies, salsa verde, smoked paprika, Super Bowl, white chili
Everyone loves meatballs- right? These were a healthyish version packed with cilantro and spinach. We ate them over rice topped with dollops of garlicky Greek yogurt sauce with roasted cauliflower on the side. Yum.
My husband was gifted a meat grinder for Christmas. 🙂 This was the first time he used it, grinding chicken thighs for these full-flavored meatballs. He plans to make burgers with blended meats next. Fancy!
This recipe was adapted from The New York Times, contributed by David Tanis. I prepared the seasoned meat about 6 hours ahead of time but it can even sit overnight in the refrigerator so that the meat absorbs the seasoning. I baked the meatballs (in the same oven as the roasted cauliflower) and used red pepper flakes instead of a serrano chile. I also added a yogurt sauce for serving. Fantastic.
Yield: Serves 4 to 6
For the Meatballs:
- 1 pound spinach, washed
- 1 1/2 pounds ground chicken (I used 5 freshly ground chicken thighs- medium grind)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon zest (I used the zest from 1/2 lemon)
- pinch of ground cayenne
- pinch of freshly ground nutmeg
- 1/2 teaspoon crushed fennel seeds (I crushed them using a mortar and pestle)
- pinch of ground cinnamon
- 1 cup roughly chopped cilantro leaves and tender stems, plus more for garnish
- 1 serrano chile, with seeds, finely chopped or 1/4 tsp crushed red pepper flakes
- 1 egg, beaten
- 1 cup soft fresh bread crumbs, from about 4 slices of crustless sandwich bread (I used 3 slices of Trader Joe’s Tuscan Pane, crusts removed, pulsed in a food processor)
- 1/2 cup heavy cream, half-and-half, milk, or ricotta cheese
- extra-virgin olive oil, for the baking sheet
- lemon wedges, for serving
- cooked rice, for serving (I served the meatballs over white Basmati rice)
- yogurt sauce (or store-bought tzatziki), for serving (see below)
For the Sauce:
- 1 cup Greek yogurt (I used 2%)
- pinch of ground cumin
- 1 garlic clove, finely grated or pressed through a garlic press
- fresh dill, cilantro or parsley, finely minced, to taste
- freshly squeezed lemon juice, to taste
- coarse salt and freshly ground black pepper
- Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, scoop out with a spider or slotted spoon and drain in a colander and cool under running water. Repeat until all of the spinach is wilted.
- Remove and squeeze wilted leaves into a ball. I used a potato ricer and squeezed out the excess liquid in batches.
- Using a large knife, roughly chop spinach on a cutting board — you should have about 2 cups.
- Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.) Again, I used a potato ricer and removed the excess liquid in batches.
- If freshly grinding the chicken, grind into a large bowl using the medium grinding disc.
- Combine the ground chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile (or red pepper flakes), egg, bread crumbs and cream in a large bowl. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight. (I refrigerated it for about 6 hours.)
- Make the sauce: Combine all of the ingredients and refrigerate for flavors to develop.
- Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture’s seasoning if necessary.
- Preheat the oven to 425 degrees, preferably on convection roast.
- Using a large ice cream scoop or spoon, form 19 to 24 rough balls and place on a large plate. (The mixture will be soft.)
- Using a brush, coat a rimmed baking sheet with olive oil.
- Lightly form the meatballs and position them on the prepared baking sheet. Along the long side of the pan, I placed them in rows of 5. (I had 19 meatballs.)
- Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers at least 160°, about 4 to 5 minutes more.
- Serve over rice garnished with chopped cilantro, if desired. Serve with sauce (or tzatziki) and lemon wedges.
Posted in Chicken (Poultry), Greens, Recipes
Tags: baked, chicken, chicken thighs, cilantro, cinnamon, dill, dinner, fennel seed, Greek yogurt, ground chicken, ground turkey, healthy, lemon, meatballs, nutmeg, poultry, sauce, serrano, sheet pan, spinach
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.
Yield: 8 servings
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: Asian, boneless skinless chicken thighs, Burma Superstar, chicken, chicken thighs, cilantro, coconut milk, curry, fish sauce, Madras curry, Maharajah curry, paprika, stew, turmeric
This healthy one-pot dish is for fans of greens. 🙂 I thought that it could even work as a dish to serve for a small-scale Thanksgiving feast because it incorporates bread (stuffing), greens (vegetables), and chicken (poultry). It would just need potatoes on the side- which is actually how my husband ate the leftovers. 😉 It was a pre-Thanksgiving meal for us because my crowd prefers a more indulgent feast on the big day. We did end the meal with apple pie bars.
This recipe was adapted from Food and Wine, contributed by Melissa Perello. It was inspired by chef Judy Rodgers’ famous wood-fired roasted chicken at Zuni Café in San Francisco. I kept waiting for chard to appear in my CSA box so that I could make it. This dish gobbled up all of the chard, kale, and beet greens from my share! The capers and golden raisins made the base of the dish extra delicious.
Yield: Serves 4 to 8
- 8 to 10 oz (about 1/2 loaf) day-old peasant bread, cut into 1-inch cubes (I used a pain au levain boule)
- 4 to 6 T extra-virgin olive oil
- 4 T salted capers, rinsed well
- 4 T golden raisins
- 1 1/2 pounds tender fresh greens such as Swiss chard, kale, spinach, or beet greens (the original recipe uses Swiss chard)
- 3 large shallots, thinly sliced
- 6 garlic cloves, coarsely chopped
- 1/2 tsp dried thyme
- coarse salt and freshly ground black pepper
- 8 skinless bone-in chicken thighs or one 3 1/2 pound chicken, skinned and cut into 8 pieces
- fresh thyme and parsley, for garnish, optional
- Prepare the Greens: If using Swiss Chard: Remove the stems and finely slice or chop; slice leaves in half through the ribs and cut into 2-inch ribbons. If using Kale: Remove ribs and discard; tear leaves in half and slice into 1/2-inch ribbons. If using Spinach or Beet greens: Remove stems and slice leaves into 2-inch ribbons. Wash and spin dry.
- Preheat the oven to 350°, preferably on convection.
- In a large bowl, toss the bread cubes with the olive oil, capers, raisins, prepared greens, shallots, and garlic. Season with salt and black pepper.
- Spread the bread-greens mixture in a large enameled cast-iron casserole. (My pan was almost overflowing!)
- Season the chicken pieces with salt and pepper and arrange them over the bread. Sprinkle with dried thyme.
- Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.
- Remove the lid and parchment paper and increase the oven temperature to 400°.
- Bake the chicken for 10 to 15 minutes longer, or until golden on top and cooked through.
- Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens, garnished with fresh herbs.
Posted in Casserole, Chicken (Poultry), Greens, Recipes
Tags: beet greens, chard, chicken, chicken thighs, croutons, greens, healthy, kale, one-pot, sourdough, spinach, Swiss chard, Thanksgiving, thyme
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)
1/4 cup fresh lime juice
2 T light brown sugar
1 3/4 tsp Morton kosher salt
2 T vegetable oil, plus more for grill
2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
1/2 cup cilantro leaves with tender stems
lime wedges, for serving
- Prepare a grill for medium heat.
- 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.
Posted in Chicken (Poultry), Grilling, Holiday, Recipes, Shrimp
Tags: 4th July, boneless skinless chicken thighs, chicken, chicken thighs, cilantro, coconut milk, flank steak, Fourth of July, ginger, grilled, harissa, July 4th, lime, sambal oelek, shrimp, skirt steak
This is a great summer meal. We have already tried a couple versions!
The first time I served this meal, I shredded grilled chicken thighs and dressed them with Trader Joe’s mustard barbecue sauce. We topped them with the quick dill pickles (below) and ate them as classic sandwiches.
The second time, I served the sandwiches in an open face fashion and we ate them with a knife and fork. I shredded a rotisserie chicken and dressed the meat with the tomato-based barbecue sauce (below) and topped them with my favorite Easy Fridge Dill Pickles.
This recipe was adapted from Sara Moulton.com. I used various barbecue sauces and pickles. I also served the sandwiches on slices of a Honey Beer Bread loaf. We ate the sandwiches with potato chips on one occasion and with homemade Curly Fries on the second occasion. Corn on the cob would also be great. The original recipe suggests serving them with cole slaw- next time!
Yield: 4 to 6 servings
To Assemble the Sandwiches:
- Honey Beer Bread or large potato rolls or hamburger buns
- Basic Barbecue Sauce (recipe below) or 2 cups store-bought sauce (such as Trader Joe’s Mustard Barbecue Sauce)
- Quick Dill Pickles (recipe below) or Easy Fridge Dill Pickles
- shredded skinless cooked chicken from a large store-bought rotisserie chicken (4 cups packed, or more, to taste) or boneless skinless chicken thighs, grilled and shredded
- Prepare the Beer Bread, Basic Barbeque Sauce and Dill Pickle Cucumber Slices. (Alternatively, bring the prepared barbecue sauce to a boil in a medium saucepan and warm the store-bought buns.)
- Add the shredded chicken meat to the sauce and heat until hot. (When using the Basic Barbecue Sauce, I incorporated the shredded meat from an entire rotisserie chicken. We had leftovers.)
- Cut the Beer Bread, if using, one or two slices per serving, as desired.
- Place pieces of bread on individual plates and top each with the chicken mixture.
- Top the chicken with pickle slices and another piece of bread, if desired.
For the Basic Barbecue Sauce:
Yield: 2 cups
- 1 T vegetable oil
- 2 large garlic cloves (I used 2 CSA little neck garlic cloves)
- 2 cups ketchup (I used Trader Joe’s)
- 4 T cider vinegar
- 4 T Worcestershire sauce
- 2 T packed dark brown sugar
- 1 T Creole seasoning (recipe below) or store-bought (I used Slap Ya Mama)
- 2 tsp dry mustard
- Kosher salt and freshly ground black pepper
- Heat the vegetable oil in a medium saucepan over medium heat until hot; reduce the heat to low and press the garlic into the oil. Sauté for about 1 minute or until it just begins to turn golden.
- Add the ketchup, vinegar, Worcestershire sauce, brown sugar, Creole seasoning, and mustard.
- Bring the mixture to a boil over medium heat; reduce the heat to low and simmer the sauce, partially covered to reduce spattering, for 20 minutes, stirring occasionally.
- Add salt and pepper to taste. Use as directed in a recipe or transfer to a nonreactive jar or bowl, cover, and refrigerate until you are ready to use it.
For the Quick Dill Pickles:
Yield: 1 1/3 cups
- one 5 to 6-inch piece of seedless (English) cucumber
- 2 T fresh dill leaves, finely chopped
- 2 T cider vinegar
- 1 1/2 tsp granulated sugar
- 1/2 tsp Kosher salt
- 1/8 tsp freshly ground black pepper
- Thinly slice enough of the cucumber to make 1 1/3 cups. (I cut them 1/8-inch thick using a mandolin.)
- Combine the cucumber with the vinegar, dill, sugar, salt, and pepper in a small non-reactive bowl.
- Set it aside at room temperature and use within and hour, or cover and refrigerate for later use.
For the Creole Seasoning:
Yield: about 1/2 cup
- 1 T plus 1 tsp hot paprika
- 1 T Kosher salt
- 1 T garlic powder
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- Combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme in a small bowl.
- Transfer to a tight jar and use as directed in a recipe.
Posted in Chicken (Poultry), Quick, Recipes
Tags: barbecue, barbecue sauce, beer bread, chicken thighs, creole, dinner, easy, ketchup, pulled chicken, rotisserie chicken, sandwich, summer
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