- 1 whole chicken, 3-4 pounds
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup unsalted butter
- ¼ cup extra-virgin olive oil
- 1 small cinnamon stick
- 10 cloves garlic, skins left on
- 2 ½ cups whole milk
- 1 handful of fresh sage, leaves picked — around 15-20 leaves
- 2 lemons
- Heat oven to 375, preferably on convection.
- Season the chicken aggressively with the salt and pepper.
- Place a pot that will fit the chicken snugly (I used a deep 4-quart pot) over medium-high heat on the stove, and add to it the butter and olive oil.
- When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over.
- Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot. (I left more fat than recommended but would reduce the amount next time.)
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot (preferably breast-side down) along with the milk and sage leaves.
- Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well.
- Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving.
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Posted in Chicken (Poultry), Recipes
Tags: chicken, cinnamon stick, dinner, garlic, Jamie Oliver, lemon, milk, poultry, roasted, sage, sauce, whole chicken
I love lentils and I love vegetarian comfort food from other countries. One of my favorite comfort foods are dals from India. Like dal, this Lebanese dish is bean (lentil) based and is really flavorful. Unlike dal, this is dish is very quick to make. It was my first mujadara, a great variation with the addition of fresh greens, the recipe from the New York Times, contributed by Melissa Clark. I used to be adverse to keeping white rice in my pantry, but when making a one-pot dish it is much more foolproof to use white rather than brown rice. The increased cooking time required for the brown rice could result in mushy lentils.
This dinner also became a wonderful CSA box in one meal. We ate this dish with roasted beets, carrots and fennel on the side, as well as with hummus (made with CSA parsley) and flatbread. I used beet greens and chard for the spring greens in the main dish (I also increased the amount). Healthy, quick, flavorful, and good. It would be nice with a dollop of greek yogurt on top.
YIELD: 6 to 8 servings
- 1 cup brown or green lentils
- 2 leeks, white and light green parts only, roots trimmed
- 2 1/4 teaspoons salt, more as needed
- 1/4 cup extra-virgin olive oil
- 2-4 garlic cloves, minced
- 3/4 cup long-grain rice (I used white basmati rice)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1 cinnamon stick
- 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)(I used 6-8 cups chard and beet greens)
- Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
- Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
- Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
- Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.
Posted in Greens, Quick, Recipes, Vegetarian
Tags: Basmati rice, beet greens, chard, cinnamon stick, dinner, kale, Lebanese, leeks, lentils, Middle Eastern, mujadara, mustard greens, rice, spinach, vegetarian
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