Sous Vide Butter Chicken

Everyone loves butter chicken. This recipe was adapted to make sous vide from a viral Instant Pot recipe. The original recipe by “The Butter Chicken Lady,” Urvashi Pitre, was even published in The New Yorker.

This version was simple to prepare and resulted in perfectly cooked, ultra tender and moist meat. The sauce was amazing too. My husband declared that it was the best butter chicken I’ve ever made! Easy and delicious.

The recipe was adapted from How to Sous Vide: Easy, Delicious Perfection any Night of the Week by Daniel Shumski. We ate it with roasted asparagus and warm naan.

Yield: Serves 4 to 6

  • 2 tsp garam masala, divided
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 2 to 2 1/4 pounds boneless, skinless chicken thighs (about 5 or 6)
  • 1 stick (8 T) unsalted butter, cut into small cubes, divided
  • 1/2 cup heavy cream, divided
  • 1/2 cup fresh cilantro leaves, packed, plus more for garnish
  • 1/4 cup (4 T) tomato paste
  • brown Basmati rice, for serving
  • warm naan, for serving
  1. Set the water temperature to 165 degrees F. (It took a little bit shy of an hour for 10 quarts of room temperature water to reach the temperature with my Anova machine.)
  2. In a small bowl, mix 1 tsp garam masala, the garlic powder, turmeric, paprika, cumin, salt, cayenne pepper, and ginger.
  3. Dust both sides of each chicken thigh evenly with the spice mixture. Pour any remaining spices into the sous vide bag.
  4. Place the chicken in the bag and evenly distribute 4 tablespoons (1/2 stick) of the butter.
  5. Seal the bag, removing as much air as possible. Place in a second bag; remove as much air as possible.
  6. Place the bagged chicken in the preheated water. (I clip the top of the bag to the side of the water bath container.)
  7. After 1 hour 30 minutes, remove the bagged chicken. (Near the end of the cooking process, I cooked the rice and vegetables.)
  8. Remove the chicken from the bag and set it aside.
  9. Pour the juices from the bag into a blender. (I used a Vitamix.)
  10. Add 1/4 cup (4 T) cream, the cilantro, the remaining 1 tsp garam masala, and the tomato paste. Blend until smooth, about 10 seconds.
  11. Pour the blended sauce into a medium-size skillet or sauté pan over medium heat. Add the remaining 4 T (1/2 stick) butter and the remaining 1/4 cup cream. Cook, stirring gently, until the butter is melted and the sauce becomes homogenous, about 1 minute.
  12. Gently place the chicken in the pan and stir to coat.
  13. Cook over medium-low heat, about 1 minute.
  14. Serve the chicken over rice drizzled with additional sauce and garnish with cilantro. Serve with warm naan, if desired.

Note: Any extra sauce can be refrigerated in a covered glass container for up to 5 days. Serve over rice, roasted vegetables, or chicken.

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

  • 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
  • 1 large shallot, halved and thinly sliced
  • 1/4 cup sliced scallions, for garnish (about 2 large)
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 T balsamic vinegar, plus more for drizzling
  • 2 to 3 large garlic cloves, finely grated or minced
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 3 oregano, rosemary or sage sprigs
  • 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
  • 1/3 cup chopped cilantro, dill or parsley, plus more for serving
  • 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
  • 3/4 teaspoon ground cumin
  • 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups feta, crumbled (about 6 ounces)
  • 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
  3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
  4. Stir in cilantro, lemon zest and cumin.
  5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
  7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
  8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

  • 1 cup/120 grams all-purpose flour
  • 2/3 cup/92 grams fine yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
  • 1 scallion, thinly sliced, plus more for serving
  • milk, more buttermilk, or yogurt, for finishing
  • 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

  • 3 T extra-virgin olive oil
  • 1 1/2 to 1 3/4 pounds ground turkey
  • 1 very large or 2 medium yellow onions, diced
  • 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
  • 6 garlic cloves, finely grated, passed through a press or minced
  • 1 1/2 T chili powder
  • 2 1/4 teaspoons fine sea salt, plus more to taste, divided
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
  • 3 (15-ounce) cans pinto or black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
  • sour cream or Greek yogurt, for serving, optional
  • sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
  3. Fold in the buttermilk and scallion slices.
  4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
  5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

  1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
  2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
  3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
  4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
  5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
  6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
  7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

  1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
  2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
  3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
  4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

  • 3 T extra-virgin olive oil, divided
  • 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
  • 1 pound tomatillos, husked, cored, and chopped
  • 1 medium yellow or white onion, chopped, plus more for garnish, if desired
  • 8 medium garlic cloves, smashed and peeled
  • 1 T ground cumin
  • 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
  • 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
  • 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
  • 2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
  • 8 6-inch corn tortillas
  • lime wedges, to serve, optional
  • sour cream or Mexican crema, for serving, optional
  • rice and refried beans, for serving, optional
  1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
  2. Preheat the oven to 475 degrees with a rack in the center position.
  3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
  4. Stir in the cumin and cook until fragrant, about 30 seconds.
  5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
  6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
  7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
  8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
  9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
  10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
  11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
  12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
  13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
  14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
  15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
  16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
  17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
  18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.

Chicken & Rice with Leeks & Salsa Verde

I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. :/ The salsa verde added so much to this classic comfort food dish!

Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.

Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)

For the Chicken & Rice:

  • 1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 T unsalted butter, divided
  • 2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
  • zest and juice of 1 lemon, divided
  • 1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
  • 2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)

For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)

  • 2 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 T drained capers
  • crushed red pepper flakes
  • 2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
  • 8 T extra-virgin olive oil
  1. Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
  2. Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
  3. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
  4. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
  5. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
  6. Nestle the chicken thighs (“skin side up”) into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
  7. Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
  8. While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
  9. Add herbs; process until a paste forms.
  10. With motor running, gradually stream in oil until loosened to a thick sauce.
  11. Add half of lemon juice; season salsa verde with salt to taste.
  12. Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.

Bobby Flay’s Vegetable Chili with Cumin-Lime Yogurt & Avocado-Shishito Relish

Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.

This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.

I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.

Yield: Serves 4 to 6

For the Cumin-Lime Yogurt: (Makes 1 cup)

  • 1 cup 2% Greek yogurt
  • 1 lime, finely zested and juiced
  • 1/2 tsp ground cumin
  • kosher salt and freshly ground black pepper

For the Avocado-Shishito Relish: (Makes about 2 cups)

  • 2 Hass avocados, cut into large dice
  • 2 T finely diced red onion
  • 1 lime, juiced
  • 2 T chopped fresh cilantro leaves
  • kosher salt and freshly ground black pepper
  • 1/2 tablespoon canola oil
  • 4 shishito peppers

For the Vegetable Chili:

  • 8 tablespoons canola oil, divided
  • 1 large Spanish onion, finely diced
  • 8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
  • 2 tsp ancho chile powder
  • 1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
  • 1 tsp chipotle powder
  • 1 tsp chili powder, optional (next time I would omit it)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 T tomato paste
  • 1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
  • 1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
  • kosher salt and freshly ground black pepper
  • 1 T finely chopped fresh oregano leaves
  • 2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
  • 6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro leaves
  • 2 scallions, green tops and pale-green parts only, thinly sliced
  • 1 tablespoon clover honey

To Serve:

  • Cumin-Lime Yogurt (recipe above)
  • Avocado-Shishito Relish (recipe above)
  • 1/2 cup coarsely grated or crumbled queso blanco
  • 1/4 cup finely grated Cotija cheese
  • fried tortillas strips or crumbled tortilla chips, for garnish (optional)
  • cornbread or cornbread muffins, for serving, optional

To Make the Cumin-Lime Yogurt:

  1. Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
  2. Season with salt and pepper.
  3. Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.

To Make the Avocado-Shishito Relish:

  1. In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
  2. Using a fork, coarsely mash the ingredients together.
  3. Season with salt and pepper to taste.
  4. Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
  5. Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
  6. Gently fold in the diced shishitos into the avocado mixture to combine.

Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.

To Make the Vegetable Chili:

  1. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the onion and cook until soft, about 4 minutes.
  3. Add the garlic and cook for 1 minute longer.
  4. Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
  7. Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
  8. Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
  9. While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
  10. Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
  11. Return the skillet to the heat and add the remaining 3 tablespoons oil.
  12. Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
  13. Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
  14. Cook for 15 minutes to meld the flavors and thicken the mixture.
  15. Stir in the cilantro and scallions and season with the honey, salt and pepper.

To Serve:

  1. Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
  2. At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
  3. Offer cornbread or cornbread muffins on the side, if desired.

Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

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