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
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
Heat oven to 375 degrees. (I set my oven to true convection.)
Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
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.
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
Add rinsed rice and stir until evenly coated in the oil.
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!)
Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.
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
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.
Set 1/4 cup marinade aside for serving.
Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Preheat oven to 400°. (I set my oven to convection roast.)
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.
Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
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.
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.
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.)
Although I typically prefer vegetarian Ethiopian dishes, I felt compelled to try this chicken dish after seeing it on Milk Street. This chicken and red onion stew, Doro Wat, is the national dish of Ethiopia. I made Ethiopian Stewed Collard Greens, Gomen Wat, with my CSA collards as an accompaniment.
The recipe was adapted from a home cook, Tigist Chane in Addis Ababa, via 177MilkStreet.com, contributed by Courtney Hill. Ghee is substituted for Ethiopian fermented butter.
Instead of injera, Ethiopian flatbread, I served the stew over brown Basmati rice with warm naan on the side. The original recipe notes that it is important to make your own spice blend, berbere, to control the amount of heat in the finished dish. We omitted the optional hard-cooked egg garnish.
Yield: Serves 4 to 6
For the Berbere Spice Blend:
2 T smoked sweet paprika
1 T sweet paprika
1/2 to 1 tsp cayenne pepper
1 tsp ground ginger
1 tsp onion powder
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp freshly ground cardamom
1/2 tsp dried basil, ground or crushed into a powder
1/4 tsp ground cumin
Combine all ingredients in a bowl and whisk to combine. Set aside.
For the Chicken Stew:
5 T ghee, divided
3 large red onions (about 2 pounds), finely chopped in a food processor
Kosher salt and freshly ground black pepper
about 5 T Berbere spice blend (see above) (I used the entirety of the spice blend)
12 medium to large garlic cloves, minced in a food processor
2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed and halved
3 scallions, thinly sliced on a diagonal
1 jalapeño or Fresno chili, stemmed, seeded (if desired), and finely chopped, optional
2-3 hard-cooked eggs, peeled and sliced, optional (I omitted the eggs)
lemon wedges, to serve, optional
brown Basmati rice, for serving, optional
Injera or naan, for serving, optional
In a large Dutch oven over medium-high, heat 2 tablespoons of the ghee until shimmering. (I used a large, wide and shallow enameled cast iron pot.)
Add the onions and 1/2 teaspoon coarse salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
Stir in the remaining 3 tablespoons ghee, the berbere spice blend and 3/4 cup water.
Stir in the garlic, followed by the chicken.
Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
Uncover, increase to medium-high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 10 minutes.
Taste and season with salt and pepper.
Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side, as desired. (I served it over brown rice with warm naan on the side.)
These soft gingerbread cookies were my daughter’s favorite in the assortment! I bought Nordic Ware snowflake cookie stamps after seeing them on the beautiful blog The View from Great Island.
The recipe was adapted from Ottolenghi’s dessert cookbook, Sweet, via theviewfromgreatisland.com. I modified the method using another post on the same blog that used cookie stamps.
I also used a 1 1/2 tablespoon cookie scoop instead of a 2 tablespoon scoop, resulting in less of the snowflake imprint being transferred. (I need a 2 tablespoon scoop!) I would also thin the glaze even more next time so that it would be more transparent, revealing more of the pattern of the stamp.
Alternatively, instead of the glaze, each cookie could be sprinkled with additional granulated sugar prior to baking.
Yield: 18 cookies (using 1 1/2 T scoop) (6 of each design)
For the Cookies:
6 T unsalted butter, at room temperature
1/3 packed cup plus 2 T (7 T) dark brown sugar
1/3 cup (5 T) molasses (do not use blackstrap, which is bitter)
1 large egg yolk
1 3/4 cups plus 2 T all-purpose flour
1 T Dutch-processed cocoa powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp freshly ground cloves
1/4 tsp coarse salt
1/4 tsp freshly ground black pepper
To Roll and Stamp:
small bowl of granulated sugar
For the Glaze:
1/2 cup confectioners’ sugar, sifted
1/2 T unsalted butter, melted
1/4 tsp vanilla extract
1 T warm water, plus more for thinning
Preheat the oven to 375 F. Put your cookie stamps in the freezer to chill.
Cream together the butter, sugar, and molasses in a stand mixer (or with a hand held mixer).
Beat in the egg yolk.
Sift together the dry ingredients.
Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
Turn out the dough onto a lightly floured surface and knead it until all the floury crumbles are incorporated. Flatten the dough into a disk. I did not have to chill my dough before rolling, but if yours is very soft, you may want to.
Use a medium (1 1/2 or 2 tablespoon) cookie scoop to portion out the dough.
Roll the dough into balls and coat in granulated sugar.
Stamp the balls of dough with your cookie stamp. Gently pry it off the cookie stamp by just nudging one corner. The cookie should come right off the stamp. (at this point, you can sprinkle the top with additional sugar if not making the glaze)
Place the stamped cookies in the freezer for 15 minutes. (I placed them on a parchment paper-lined cutting board.)
Place the cold cookies onto fresh parchment paper-lined, rimmed baking sheets, leaving about 2 inches between cookies.
Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
Let the cookies cool for 5 minutes on the pan before carefully transferring to a rack to cool completely.
When the cookies are cool, whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
Brush the cooled cookies with the glaze. You want the glaze to be thick enough to settle into the design for a beautiful emphasis. It will become more translucent as it dries.
Let the glaze set up fully before serving or storing.
I am almost out of time to post these festive fall cookies! It is technically still fall until December 21st…
I made these cookies along with Vanilla Halloween Cupcakes for my kids and their friends on Halloween… yes- that was quite a while ago! I doubled the recipe below and it was perfect for a crowd, making 37 cookies.
The recipe was adapted from Sally’s Baking Addiction. I used an entire 15 ounce can of pumpkin purée for the double batch. I blotted it on (MANY MANY) paper towels prior to weighing it.
Yield: 18 cookies
For the Cookie Dough:
1/2 cup (1 stick or 115g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) blotted/dried pumpkin purée (see below)
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cloves
1/4 teaspoon ground allspice
For the Cinnamon-Sugar Coating (you will have extra):
1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon
Blot the pumpkin purée on paper towels, or squeeze in paper towels, changing the towels frequently, until it is quite dry. Set aside. (Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. This will help produce a less cakey cookie. Less moisture is a good thing here! Weigh (or measure 6 T) AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.)
Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain.
Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
Whisk the flour, salt, baking powder, baking soda, cinnamon, and remaining spices together in a large bowl.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe. (If doubling the recipe, chill the dough for 45 minutes.)
Remove dough from the refrigerator. Preheat oven to 350°F (177°C). (I set my oven to true convection.) Line two large baking sheets with parchment paper or silicone baking mats.
Using a cookie scoop, ration the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls.
Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating.
Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
Bake for 10 minutes on convection, or up to 11–12 minutes in a standard oven, or until the edges appear set. The cookies will look very soft in the center.
Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven.
Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. (The original recipe notes that she usually lets them sit, uncovered, for several hours before serving.) Chewiness and pumpkin flavor are even stronger on day 2.
Store in an airtight container at room temperature for up to 1 week.
To Make Ahead (& Freeze):
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well up to 3 months. You can also freeze the cookie dough balls for up to 3 months before baking. It’s best to freeze them without the cinnamon-sugar coating. When you are ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, and then roll in the cinnamon-sugar topping.
This recipe was included in the “Tuesday Nights” column of Milk Street magazine. Kebabs are a big procedure on a Tuesday night! 😉 Although the time commitment was misleading, the finished dish was absolutely worth all of the work.
We ate the kebabs with brown Basmati rice, warm naan, and Greek Tzatziki. They could alternatively be served with a drizzle of plain yogurt. The kebabs are an adaptation of mishkaki, grilled skewers of marinated meat from the islands of Zanzibar. According to the article, the islands’ cuisine is a fusion of Persian, Portuguese, and Arabic from the people that once colonized or settled in the area.
This recipe was adapted from “Feast: Food of the Islamic World” by Anissa Helou, via Christopher Kimball’s Milk Street magazine, contributed by Courtney Hill. Fabulous.
Yield: Serves 4 to 6
2 T grapeseed or other neutral oil (I used canola)
2 T tomato paste
2 T freshly squeezed lemon juice, plus lemon wedges to serve
1 T finely grated fresh ginger
5 medium garlic cloves, finely grated or pushed through a garlic press
1 T curry powder
1 tsp ground turmeric
1/4 tsp cayenne pepper
coarse salt and freshly ground black pepper
2 to 2 1/2 pounds boneless, skinless chicken thighs (or breasts), trimmed and cut into 1 1/2-inch chunks (see Note)
1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
Trim the chicken and cut into 1 1/2-inch chunks.
In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper.
Add the chicken and mix, rubbing the seasonings into the meat, until evenly coated.
Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours. (I marinated it for about 3 hours.)
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 the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 9 metal skewers.
Place the skewers on the pre-heated grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
Transfer to a platter and serve with lemon wedges, as desired.
Note: Don’t worry if the cut pieces of chicken are irregularly shaped. As long as they’re similarly sized, shape isn’t important. Don’t crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.
The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!
The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.
I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.
Yield: Serves 4
freezer for 20 min before cooking
1/3 cup mayonnaise
1 tsp soy sauce or fish sauce
1 lime, cut into wedges
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated, minced, or pushed through a garlic press
1 (2-inch) piece ginger, grated or minced (about 2 tsp)
1/4 to 1/2 teaspoon red-pepper flakes, to taste
1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
2 T neutral oil, such as canola oil, or ghee
4 potato, brioche, or other burger buns, lightly toasted, as desired
butter lettuce or other tender lettuce, for serving, or arugula
1 jalapeño, thinly sliced, for serving, optional
To Make the Sauce:
In a small serving bowl, combine the mayonnaise and soy sauce.
Season with the juice of 1 lime wedge and salt as needed.
To Make the Burgers:
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
Add the chicken and gently combine. Form into 4 large balls.
Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
Use a metal spatula to press them until they form 1/2-inch-thick patties.
Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
Serve with the remaining lime wedges and mayonnaise on the side.
Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.