One-Pot Sticky Coconut Chicken & Rice

I have a couple more chicken and rice dishes to share. 🙂

This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!

The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.

Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.

Yield: Serves 6

  • 2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
  • 5 T neutral oil, such as safflower or canola, divided
  • 3 tsp Diamond Crystal kosher salt (or 1 1/2 tsp Morton kosher salt)
  • 3/4 tsp freshly ground black pepper
  • 2 T minced fresh ginger
  • 7 large cloves garlic, minced
  • 1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
  • 1 3/4 cups chicken stock
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
  • 1/2 cup roasted cashews
  • 4 scallions, green and white parts, thinly sliced
  • 3 T coarsely chopped cilantro
  • hot sauce, for serving, optional
  1. Heat oven to 375 degrees. (I set my oven to true convection.)
  2. Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
  3. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes on the first side and an additional 3 minutes after flipping. Transfer to a plate.
  4. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
  5. Add rinsed rice and stir until evenly coated in the oil.
  6. Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
  7. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  8. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
  9. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.

Thai Roast Chicken Thighs with Cabbage & Coconut Rice

Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!

This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.

I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.

We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂

Yield: 4 to 6 servings

  • zest and juice of 1 lime
  • 1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
  • 3 large garlic cloves, finely chopped
  • 1/3 cup coconut palm sugar or (packed) light brown sugar
  • 4 T fish sauce
  • 1 13.5-oz. can unsweetened coconut milk, divided
  • 2 T extra-virgin olive oil, plus more for brushing
  • 2 tsp freshly ground black pepper, plus more
  • 2 lbs boneless, skinless chicken thighs
  • 1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
  • 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
  • 1 cup white jasmine or Basmati rice, rinsed until water runs clear
  • cilantro leaves with tender stems and lime wedges, for serving
  1. Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
  2. Set 1/4 cup marinade aside for serving.
  3. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
  4. Preheat oven to 400°. (I set my oven to convection roast.)
  5. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
  6. Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
  7. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
  8. While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
  9. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)

Raw Zucchini & Chickpea Salad with Tahini Yogurt

I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.

This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.

Yield: Serves 4 to 6

  • about 3/4 to 1 cup plain whole-milk Greek yogurt
  • 2 T tahini
  • zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
  • Kosher salt and ground black pepper
  • 15 1/2 ounce can chickpeas, rinsed and drained
  • 1 small shallot, halved and thinly sliced
  • 2 T red wine vinegar
  • 2 tsp za’atar
  • 2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
  • 1/4 cup lightly packed fresh mint, finely chopped
  • 1/4 cup lightly packed fresh dill, finely chopped
  • 1/4 cup lightly packed fresh cilantro
  • ground sumac, to serve, optional
  1. In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
  3. When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
  4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
  5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
  6. Drizzle with additional oil and sprinkle with sumac, if using.

Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

Cowboy Caviar

My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.

This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.

Yield: 8 cups

  • 5 T olive oil
  • 4 T freshly squeezed lime juice or red wine vinegar
  • 3 to 4 garlic cloves, minced
  • 1 tsp granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
  • 1/2 red onion, finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
  • 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
  • 1 red, orange, or yellow bell pepper, seeded and finely diced
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
  • 1 avocado, diced, optional
  • 4 oz feta cheese, crumbled, optional
  • 1 mango, diced, optional
  • 1-2 scallions, white and green parts, chopped, for garnish, optional
  • tortilla chips, for serving
  1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
  2. Cut the corn kernels off the cob directly into the bowl with the dressing.
  3. Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
  4. Cover with plastic wrap and refrigerate for 2 hours before serving.
  5. To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
  6. Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)

Mexican-Style Chipotle-Lime Pork Cutlets

I chose these flavor-packed pork tenderloin cutlets to serve with Mexican-style roasted broccoli and cauliflower steaks. The dishes complemented each other very nicely.

The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.

The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!

Yield: Serves 8

  • 2/3 cup extra-virgin olive oil
  • 2 T ground cumin
  • 2 T sweet paprika
  • 4 tsp ground coriander
  • 4 tsp packed brown sugar
  • 8 medium to large garlic cloves, thinly sliced
  • 2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
  • Kosher salt and freshly ground black pepper
  • 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
  • 2/3 cup lime juice
  • 1/2 cup finely chopped fresh cilantro
  1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
  2. Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
  3. Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
  4. Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
  5. Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
  6. Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
  7. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
  8. Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
  9. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
  10. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Cucumber-Cilantro Margarita

These cocktails were wonderful! They were the perfect way to use the delicious home grown cucumbers given to me by a friend.

This recipe was adapted from The Village Times Herald, contributed by Barbara Beltrami. Tasty and refreshing.

Yield: makes 2 cocktails

  • 1 wedge or slice of lime
  • coarse salt
  • 3 oz tequila
  • 1 tsp orange liqueur, such as Cointreau
  • 3 oz freshly squeezed lime juice or key lime juice
  • 1/2 cup peeled and seeded chopped cucumber
  • 2 T granulated sugar
  • 6 cilantro leaves, chopped
  • 2 dashes Tabasco or Chipotle Tabasco
  • 6 ice cubes
  • 2 cucumber slices, for garnish
  1. Wipe the rims of two margarita glasses with the lime wedge or slice. Dip in a shallow dish of coarse salt; set aside.
  2. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, hot sauce and ice cubes; blend for one minute. (I used a Vitamix.)
  3. Immediately pour into prepared glasses over ice.
  4. Garnish with cucumber slices, as desired.

Creamy Ricotta & Herb Pasta

This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!

  • salt
  • 1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
  • about 12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
  • 3/4 to 1 cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  • 4 T (1/4 cup) extra-virgin olive oil, plus more for serving
  • 1/2 to 1 tablespoon freshly ground black pepper, plus more for serving
  • 2 1/2 cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
  • lemon zest, optional
  • handful of toasted pine nuts, optional
  1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  2. In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
  3. Add 1 cup pasta water to the sauce and stir until smooth.
  4. Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
  5. Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  6. Incorporate lemon zest and/or pine nuts, if using.
  7. To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.

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