Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

  • 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 T extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
  • 1/2 large red onion, cut into wedges
  • approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
  • 8 ounces dried orzo (about 1 1/4 cups)
  • 1 tsp fresh thyme leaves
  • 2 to 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • freshly grated Parmesan, for serving, optional
  1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
  3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
  4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
  5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
  6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
  7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
  8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
  9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
  10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
  11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Sheet-Pan Chicken Thighs with Caramelized Zucchini & Basil

This healthy and delicious summer meal was quick to prepare- a great combination. The recipe caught my eye after receiving some beautiful zucchini from a neighbor. Perfect.

I was also able to use my new Japanese mortar and pestle to crack the coriander seeds. Exciting! 😉 The recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs, modified the roasting time and method, and served the dish over brown Basmati rice to absorb all of the wonderful pan juices.

Yield: Serves 4 to 6

  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8 thighs)
  •  coarse salt and freshly ground black pepper
  • 2 large zucchini (about 1 1/2 pounds), sliced into 1-inch rounds
  • 3 large or 5 medium garlic cloves, finely grated, passed through a press or minced
  • 2 tsp dried mint or oregano
  • 1 tsp coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife
  • 1/4 tsp red-pepper flakes, plus more for serving
  • 3 T extra-virgin olive oil, plus more as needed
  • freshly squeezed lemon juice from half of a lemon, plus lemon wedges, for serving, as desired
  • 1/2 cup torn or chiffonade fresh basil leaves, for serving
  • 1 cup brown Basmati rice
  • 2 cups chicken stock
  1. Heat oven to 425 degrees. (I set my oven to convection roast with a racks positioned in the center and top third of the oven.
  2. Meanwhile, prepare the rice. Bring the chicken stock to a boil and add the rice. Cover, reduce temperature to low and cook for 30 minutes or until cooked.
  3. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
  4. Place zucchini on a parchment paper-lined, rimmed sheet pan, and season with a little more salt and pepper.
  5. In a small bowl, combine garlic, mint or oregano, coriander and red-pepper flakes. Whisk in oil.
  6. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.
  7. Spread chicken and zucchini in a single layer, and roast until chicken for 10 to 12 minutes. (I placed the chicken “skin side down.”)
  8. Remove pan from the oven and flip chicken over (to “skin side up”).
  9. Continue to cook until the chicken is cooked through and zucchini is browned and caramelized, about 10 to 12 minutes more, or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
  10. Remove the pan from the oven and squeeze the juice from half of a lemon over the chicken and zucchini.
  11. To serve, fill a rimmed platter with the rice. Top with the chicken and zucchini followed by a drizzle of pan juices over the top.
  12. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side, as desired.

Blueberry & White Peach Graham Galette

This fabulous galette was oozing with delicious juices. I loved that the crust incorporated crushed graham crackers. It was fabulous with and without vanilla ice cream.

This summer galette recipe was adapted from Bon Appétit, contributed by Samantha Seneviratne. I modified the method, used white peaches, and sprinkled the dough with turbinado sugar. I weighed the dry ingredients as well.

Yield: Serves 8

For the Dough:

  • 4 graham crackers (about 2 oz)
  • 1 cup (125 g) all-purpose flour
  • 1 T granulated sugar
  • 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
  • 10 T chilled unsalted butter, cut into pieces

For the Filling & to Finish:

  • 2 large peaches (about 12 oz), halved, pitted, & thinly sliced (I used white peaches)
  • 2 cups fresh blueberries
  • 1 T cornstarch
  • pinch of coarse salt
  • 3/4 tsp finely grated lemon zest (I used the zest of 1/2 of a large lemon)
  • 1/4 tsp ground cinnamon
  • 1/3 cup (67 g) granulated sugar
  • all-purpose flour (for rolling dough)
  • 1 large egg, beaten to blend
  • 2 T chilled unsalted butter, cut into pieces
  • turbinado sugar, for sprinkling
  • vanilla ice cream, for serving, optional

To Make the Dough:

  1. Process graham crackers, flour, sugar, and salt in a food processor until crackers become crumbs and mixture is combined.
  2. Add butter; pulse until mixture resembles coarse sand with some larger pieces remaining.
  3. Add ice water by the tablespoonful, pulsing after each addition, until evenly moistened and dough holds together when squeezed (2–4 tablespoons).
  4. Pat into a 1-inch thick disk and wrap tightly in parchment paper or plastic wrap. Chill at least 1 hour.

Do ahead: Dough can be made 3 days ahead. Keep chilled. (I made the dough 2 days in advance.)

To Make the Filling & to Finish:

  1. Preheat oven to 400°, preferably on convection.
  2. Toss peach slices, blueberries, cornstarch, salt, lemon zest, cinnamon, and 1/3 cup (67 g) granulated sugar in a large bowl.
  3. Unwrap dough and roll out between lightly floured sheets of plastic wrap or parchment to a 12″ round. The round will be approximately 1/8-inch thick.
  4. Transfer dough to a piece of parchment paper the size of a rimmed baking sheet.
  5. Arrange fruit on top, leaving a 1 1/4-inch border.
  6. Lift dough edges up and over fruit, pleating as needed.
  7. Using parchment paper, slide galette onto the rimmed baking sheet; chill 10 to 15 minutes.
  8. Brush top of pastry with egg and sprinkle with turbinado sugar.
  9. Dot filling with butter.
  10. Bake galette until fruit is softened and crust is deep golden brown, 40–50 minutes (some juice may leak out). (Tons of juice leaked out of mine!)
  11. Serve galette warm or at room temperature with scoops of ice cream, if desired.

Italian Piadina with Ricotta, Prosciutto & Arugula Topping

According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.

The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.

This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂

Yield: 4 flatbread sandwiches (4 servings)

For the Piadina:

  • 1/2 cup water, divided
  • 1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
  • 311 grams (2 cups) bread flour
  • 1 tsp fine sea salt or table salt
  • 1 1/2 tsp baking powder
  • 63 grams (5 T or 1/3 cup) lard, at room temperature
  1. In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
  2. In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
  3. Add the lard and process until combined, about 10 seconds.
  4. With the processor running, add the yogurt mixture.
  5. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
  6. Divide the dough into 4 pieces. (I used a kitchen scale.)
  7. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
  8. Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
  9. Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
  10. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
  11. Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.

For the Topping:

  • 3/4 to 1 cup whole-milk ricotta cheese
  • finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
  • 2 T freshly squeezed lemon juice (from 1/2 a lemon)
  • coarse salt and freshly ground black pepper
  • 8 slices prosciutto, at room temperature
  • baby arugula (about 1 cup per person) (we also used baby spinach)
  • extra-virgin olive oil, for drizzling, optional
  1. In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
  2. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
  3. In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
  4. Drizzle with oil, if desired, and fold. (I omitted the oil.)

Weeknight Chicken Shawarma with Yogurt-Tahini Sauce

Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.

This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.

For the Spice Mix:

  • 1 T ground cumin
  • 1 T ground coriander
  • 2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
  • 1 tsp ground cinnamon
  • 1 1/2 tsp Kosher salt
  • 2 tsp freshly ground black pepper

For the Chicken:

  • 5 T extra-virgin olive oil
  • 1 T tahini
  • 2 T freshly squeezed lemon juice
  • 2 pounds boneless, skinless chicken thighs (I used 5 large)
  • 1 medium-large red onion

For the Yogurt-Tahini Sauce:

  • 1 tsp Spice Mix (reserved from above)
  • 8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
  • 1 T olive oil
  • 2 T tahini
  • grated lemon zest from 1 lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 2 T chopped fresh mint
  • coarse salt and freshly ground black pepper

To Serve:

  • chopped mint, for garnish
  • warm flatbread such as naan or pita, optional
  • rice or rice pilaf (I served the chicken over brown Basmati rice)
  • chopped cucumbers (seeded, if desired)
  • chopped tomatoes
  • lemon wedges, optional

To Make the Spice Mix:

  1. In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
  2. Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.

To Prepare the Chicken:

  1. Trim the chicken thighs and pat dry with paper towels.
  2. Cut each thigh crosswise into thirds (or fourths if large).
  3. Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
  4. Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
  5. Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
  6. Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
  7. Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.

To Make the Yogurt-Tahini Sauce:

  1. To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
  2. Season with salt and pepper, to taste. Stir and set aside.

To Cook the Chicken & To Serve:

  1. Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
  2. Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
  3. While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
  4. Remove the chicken from the oven.
  5. Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
  6. Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.

Lemony Pecorino-Ricotta Dip with Broccolini

Broccolini is one of the most prized items that I receive in my CSA share. Eating it with a cheesy dip was a wonderful way to enjoy it.

This recipe was adapted from Martha Stewart Living. We ate the leftover dip with pita chips- which was also a good vehicle. It was also delicious with sliced radishes. Easy and tasty.

Yield: Serves 4 to 6 as an appetizer

  • 1 cup finely grated Pecorino Romano cheese
  • 2/3 cup whole milk ricotta cheese
  • 2 T extra virgin olive oil, plus more for drizzling
  • 2 T freshly squeezed lemon juice
  • coarse salt and freshly ground black pepper
  • broccolini, for serving
  • pita chips, for serving
  1. Bring a pot of water to a boil; season with salt. Fill a large bowl with ice water.
  2. Blanch the broccolini in the salted, boiling water for 30 to 60 seconds, until bright green and tender. Remove and place in the ice water until cool. Drain, pat dry with paper towels, and set aside to continue to dry while you prepare the dip.
  3. Combine the Pecorino, ricotta, 2 T olive oil, and lemon juice.
  4. Season with coarse salt and freshly ground black pepper, to taste.
  5. Drizzle with olive oil and more pepper. (I used Tuscan herb olive oil for the drizzle.)
  6. Serve with blanched broccolini and/or pita chips.

Grilled Za’atar Chicken Thighs & Tomatoes with Garlic Yogurt Sauce

My husband made this full-flavored grilled chicken for my birthday dinner. One of our favorite grilled chicken marinades is yogurt-based. It truly results in the most juicy and flavorful meat. Because yogurt is more gentle than vinegar or lemon juice used in other marinades, the marinating time can be extended without altering the texture of the meat. Making the marinade a day in advance is perfect when activities are planned for the day of the meal and there is little time to spend in the kitchen.

Much of my birthday celebration was focused on food- no surprise. 🙂 My first surprise was a very special breakfast pastry delivery from Dominique Ansel in NYC. (I am a huge fan!) So beautiful, I had to take a few photos.

If that wasn’t enough, we enjoyed the beautiful weather by going out to lunch at a favorite outdoor spot. Lovely.

We ate this grilled chicken over rice for dinner. This recipe was adapted from The New York Times, contributed by Melissa Clark. The original recipe suggests serving it with pita and cucumber-tomato salad. I loved it with grilled tomatoes. We also had warm naan on the side.

My daughter and I made Strawberry Crumb Cake for our celebratory dessert. We ate it warm with vanilla ice cream. ❀

Yield: Serves 4 to 6

  • 6 garlic cloves, finely grated, pressed, or minced
  • 2 lemons, zested
  • 1 cup plain whole-milk yogurt (I used Greek yogurt)
  • 1/4 cup chopped fresh cilantro, plus more sprigs for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for the tomatoes and for serving
  • 1 1/2 tablespoons za’atar, plus more for serving
  • 1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
  • 1 3/4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8)
  • 8 to 10 Campari tomatoes
  • pita, rice, or naan, for serving, as desired
  1. In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  2. When ready to cook, light the grill to medium (or heat your broiler with the rack 3 inches from the heat source).
  3. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through. Using an instant-read thermometer, the meat should have an internal temperature of 165 degrees.
  4. Brush the Campari tomatoes with olive oil and season with salt and pepper. Thread onto skewers. Grill until heated through, slightly charred, and soft.
  5. While the chicken and tomatoes are cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper.
  6. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  7. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. (We served it over Basmati rice and drizzled it with the juices accumulated after removing the chicken from the grill.)
  8. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

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