This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.
This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!
Yield: 4 to 6 servings
- ¼ cup olive oil, plus more for serving
- 4 to 8 large garlic cloves, chopped
- 1 to 2 large yellow onions, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and freshly ground black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon red-pepper flakes, plus more for serving
- ground coriander and/or ground cinnamon, to taste, if desired
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 (15-ounce) cans full-fat coconut milk
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
- 1/2 to 1 cup flat-leaf parsley, cilantro, or mint leaves, for serving
- yogurt, for serving, optional (I used 2% Greek yogurt)
- toasted naan, pita, lavash or other flatbread, for serving, optional
- Basmati rice, for serving, optional
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
- Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
- Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Caribbean, chickpeas, cilantro, coconut milk, collard greens, dinner, garbanzo beans, ginger, Greek yogurt, Indian, kale, legumes, Mediterranean, mint, one-pot, parsley, spinach, stew, Swiss chard, turmeric, vegan, vegetarian
I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂
This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.
The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.
Yield: Serves 6 to 8
½ tsp granulated sugar
1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
3 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1 red onion
1 4″ piece fresh ginger, peeled, thinly sliced
4 garlic cloves, smashed, peeled
¾ tsp ground cinnamon
½ tsp ground cardamon
10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
2 dried bay leaves
¾ cup kosher salt
2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
1 red onion, thinly sliced
¾ cup melted ghee
½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
1 T granulated sugar
¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)
To Make the Onion Raita:
- Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
- Squeeze in juice from one half of the lemon.
- Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
- Finely chop one-quarter of the onion and stir into raita.
- Let sit at room temperature at least 1 hour or chill up to overnight.
To Marinate the Chicken:
- Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
- If using bone-in chicken thighs, pull skin off chicken thighs and discard.
- Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
- Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.
To Make the Rice and Assemble the Dish:
- Place a rack in lower third of oven; preheat to 350°, preferably on convection.
- Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
- Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
- Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
- Drain rice and rinse with water until cool. Set aside.
- Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
- Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
- Transfer half of ghee in pot to a small bowl; set aside.
- Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
- Add chicken, scraping in marinade, and bring to a simmer.
- Remove from heat and arrange chicken and marinade in an even layer.
- Sprinkle with dried fruit and one-third of fried onions.
- Top with rice.
- Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
- Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
- Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
- Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
- Serve alongside onion raita while ghee is still hot and rice is steamy.
Posted in Casserole, Chicken (Poultry), Recipes
Tags: almonds, biryani, boneless skinless chicken thighs, cardamon, casserole, chicken and rice, chicken things, cinnamon, cranberries, dinner, dried fruit, ghee, ginger, Greek yogurt, Indian, mango, pistachios, raita, red onion, walnuts
These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
- 1.25 pounds ground turkey or chicken
- 1/2 white onion, diced small
- 1/3 cup chopped fresh parsley and cilantro
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- coarse salt and freshly ground black pepper
- 1/2 cucumber, diced large (about 1 1/3 cups)
- 1/2 cup plain Greek yogurt
- freshly squeezed lemon juice, from 1/2 a lemon, more to taste
- 1 large clove garlic, minced
- 2 to 4 T minced fresh dill
- 2 T vegetable oil
- 2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
- 4 small naan or pitas, warmed
- 1/2 cup fresh mint or cilantro, for serving
- sliced or chopped red onion, for serving, optional
- In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
- Using your hands, form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
- In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
- Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
- Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
- Fold to enclose (if not using taco racks) and serve.
Posted in Chicken (Poultry), Quick, Recipes, Tacos
Tags: cilantro, cucumber, cumin, dill, dinner, Greek yogurt, ground chicken, ground turkey, kofta, lunch, meatballs, Middle Eastern, mint, naan, parsley, pita, sandwiches, tomatoes, yogurt sauce
This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!
This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.
Yield: one 9-inch pie
For the Crust:
- 1 1/4 cups plus 2 T all-purpose flour
- generous 1/2 tsp coarse salt
- 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
- 4 T ice water
To Make the Crust:
- Combine flour and salt in the bowl of a food processor.
- Add the cubed, cold butter and pulse until resembles small peas.
- While the food processor is running, drizzle in the ice water until dough forms.
- Remove and form into a ball on a large sheet of plastic wrap.
- Roll out between 2 sheets of plastic wrap and place in a pie dish.
- Cover dish with plastic wrap and chill overnight.
For the Pie:
- 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
- 1 unbaked pie crust (recipe above)
- 4 large or extra-large eggs
- 5 T pure maple syrup, light brown sugar, or honey
- 8 oz (1 cup) whole milk Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
To Make the Pie:
- Preheat the oven to 375 degrees, preferably on convection.
- To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
- Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
- Spread the fruit slices evenly over the unbaked pie crust.
- Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
- Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
- Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
- Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: apples, cherries, custard, dessert, Greek yogurt, honey, Moosewood, peaches, pecans, pie, summer, syrup, walnuts, white peaches
I celebrated a milestone birthday earlier this summer. Part of my birthday celebration was inspired by this dish. 🙂
The James Beard-nominated chef and owner of Dirt Candy in NYC, Amanda Cohen, was featured on Sara Moulton’s PBS series. She prepared a cocktail along with this zucchini dish from her menu. Dirt Candy is a very unique vegetarian restaurant and I knew the only way I could get my entire family to dine there was for a birthday meal. We went for a birthday brunch celebration and then spent the day enjoying NYC.
Cohen explained that although she is not a vegetarian, she feels that a chef can be much more innovative when creating dishes without being limited by simply pairing sides with a protein. The brunch menu included a mushroom coffee cake on our visit. My son ate the whole thing! Our favorite dish was the Brussels sprout tacos, served with lettuce wraps and a platter of small bowls of topping choices. Delicious. We finished our meal with cucumber sorbet topped with a birthday candle. 🙂
The zucchini pasta recipe was adapted from Sara Moulton.com. I modified the proportions and the method. The saffron made the dish exceptional. I also made homemade Greek yogurt labneh to incorporate into the dish. The labneh recipe was adapted from Bon Appétit via epicurious.com, contributed by Tom Scherlitz.
Yield: Serves 4 to 6
To Make Greek Yogurt Labneh: (Makes about 1 1/2 cups)
- 2 cups plain 2% Greek yogurt
- Line a large sieve with cheesecloth; set over a medium deep bowl.
- Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days. (I let it drain for 48 hours.
- Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese).
For the Zucchini Pasta Dish:
- 2 to 3 medium zucchini or 4 cups baby zucchini (I used 2 1/2 medium zucchini)
- 6 T extra virgin olive oil, divided
- pinch of saffron
- 4 garlic cloves, minced
- 1 1/2 cups labneh, recipe above
- 1 to 2 pounds zucchini spiral noodles
- 8 to 12 oz angel hair pasta
- 1/4 cup minced cilantro
- 1/4 cup chiffonade basil or mint
- 2 T freshly squeezed lemon juice
- zest of 1 lemon
- 1 cup squash blossoms sliced thinly, optional
- coarse salt and freshly ground black pepper, to taste
- If using medium zucchini, slice in half and then into 1/4″ half moons. If using the baby zucchini , cut into rounds.
- Toss the cut zucchini with 4 T of the olive oil.
- Grill over high heat until the zucchini has developed char marks, about 3-4 minutes. Set aside to cool.
- Meanwhile, cook the angel hair pasta according to the package directions. Drain, reserving 2 cups of pasta water.
- In a pan over medium heat add the remaining 2 T of olive oil, saffron and the garlic. Once the garlic becomes fragrant, about 1 minute, turn the heat to low and add the labneh and 1 cup of the reserved pasta water.
- Stir slowly, incorporating everything together.
- Toss the sauce with the zucchini noodles, the angel hair pasta, the herbs, the lemon juice, and the lemon zest.
- Adjust seasonings and then divide between 4 bowls.
- Sprinkle each bowl with the squash blossom ribbons, if using, as well as minced herbs, as desired.
Posted in Grilling, Pasta, Recipes, Vegetarian
Tags: Amanda Cohen, angel hair, basil, cilantro, dinner, Dirt Candy, Greek yogurt, grilled, grilling, labneh, lemon, mint, pasta, saffron, vegetarian, zucchini, zucchini blossoms, zucchini noodles
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This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.
I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.
The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.
For the Marinade:
½ cup whole-milk Greek yogurt
4 garlic cloves, grated
1 tablespoon fenugreek leaves, optional
1 tablespoon finely grated ginger
2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs
½ cup (1 stick) cultured or unsalted butter, divided
1 3-inch cinnamon stick
3 to 5 green cardamom pods
1 whole clove
2 teaspoons fenugreek seeds, optional
2 medium onions, sliced
2 serrano chiles, split lengthwise (seeded, if desired)
4 garlic cloves, grated
1 tablespoon finely grated ginger
1 tablespoon fenugreek leaves, optional
1 tablespoon garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
2 28-ounce cans whole peeled tomatoes
½ cup heavy cream
chopped cilantro, Brown basmati rice, and naan, for serving
To Make the Marinade:
- Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
- Add chicken and toss to coat.
- Cover and chill at least 1 hour and up to 3 hours.
For the Sauce and to Serve:
- Melt 4 T butter in a large wide pot over medium heat.
- Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
- Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
- Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
- Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
- Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
- Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
- Discard cinnamon stick (leave other whole spices).
- Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
- Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
- Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
- Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
- Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
- When cool enough to handle, cut into ¾” pieces.
- Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
- Top chicken and sauce with cilantro. Serve with rice and naan alongside.
Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: boneless skinless chicken thighs, butter, cardamom, chicken, chicken thighs, cilantro, cinnamon, cream, fenugreek leaves, garam masala, ginger, Greek yogurt, Indian, paprika, serrano chiles, stew, tomatoes, Vitamix
It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.
This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.
I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!
Yield: 6 servings
For the Chicken:
- 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
- Kosher salt and ground pepper
- 2 tablespoons canola oil
- 2 medium red onions, cut into 1-inch wedges
- 8 large garlic cloves, smashed and peeled
- 1/2 cup red wine vinegar or white distilled vinegar
- 1/2 cup chicken stock or water
- 1/2 bunch thyme, plus leaves for garnish
For the Roasted Mushrooms:
- 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
- 3 T olive oil
- Kosher salt and freshly ground black pepper
For the Lemony Salad Greens with Sumac & to Serve:
- mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
- 2 T fresh lemon juice
- 1 T finely grated lemon zest
- Kosher salt and ground pepper
- sumac, for sprinkling
- Olive oil, for drizzling
- crusty bread, for serving
- Greek yogurt, labneh, or sour cream, for serving
- Dry chicken with paper towels and season chicken with salt and pepper.
- Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
- Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
- Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
- Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
- Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
- Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
- Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
- If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
- Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
- Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
Additional Suggestions to Complete the Meal:
- Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
- Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
- Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chicken thighs, cremini, Greek yogurt, mushrooms, oyster, red onion, red wine vinegar, roasted mushrooms, shiitake, sumac, vinegar, white vinegar