I have two wonderful chicken and rice dishes to share. This dish was part of The New York Times’ List of The Best of 2022- I’m surprised that I missed it when it was first published. It was fresh, delicious, and can be enjoyed in every season. I prepared the chicken in a cast iron skillet on the stove, but it could also be grilled in warmer weather.
The recipe was adapted from The New York Times, contributed by Ali Slagle. I omitted the olives and modified the method and proportions. I served the chicken over white Basmati rice with the cucumber salad and roasted broccoli on the side. Great.
Yield: 6 servings
2 cups plain whole milk Greek yogurt
6 garlic cloves, finely grated or pushed through a garlic press
Kosher salt (Diamond Crystal)
freshly ground black pepper
1 1/4 tsp dried oregano or mint
2 1/2 to 3 pounds (about 10) boneless, skinless chicken thighs, trimmed and patted dry
1 1/2 pounds cucumbers (preferably Japanese, Persian or mini, seedless cucumbers)
1 pound ripe tomatoes (I used grape tomatoes, halved)
2 T extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
1/2 cup Kalamata olives, pitted and halved (I omitted them)
white or brown Basmati rice, for serving, optional (I used 2 cups of rice with 1 tsp salt)
If serving chicken over rice, prepare the rice according to the package directions. (I used a rice cooker.)
In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve.
Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 1/2 teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. (I used a 12-inch cast iron skillet.)
Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it’s well browned and releases from the pan, 5 to 7 minutes. Use a splatter screen! Flip and cook until cooked through, another 5 to 7 minutes, or until the internal temperature reaches 165 degrees. Transfer to plates to rest. (For grilling info, see Tip.)
To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms.
Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives (if using) and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid.
Serve the chicken over rice with the cucumber-feta salad on the side.
Tip: To grill the chicken: Heat a grill to medium and clean and grease the grates. Grill the chicken over direct heat until it’s well browned and releases from the grates, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. (For a gas grill, close the lid between flips.)
After making a fabulous dish from this book, Flattened Chicken Thighs With Roasted Lemon Slices, I knew I had to try another. The preparation involved to make this dish was a sharp contrast to the quick-cooking chicken thighs, but I knew it would be worth every minute. Twenty cloves of garlic too! 🙂
This might be the most labor-intensive lasagna I’ve ever made, but it was certainly one of the best. The recipe was adapted from Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolyn Carreno. I used large eggs and substituted some reduced-fat dairy. I also omitted the olives, straining the béchamel, pre-cooking the pasta, as well as broiling the baked lasagna.
Because I used un-cooked pasta when layering my dish, I was not able to use the genius tip of cutting the lasagna prior to baking. Thankfully, I didn’t have any difficultly cutting it after it was fully cooked. Absolutely amazing!!
For the Eggplants:
2 large eggplants (2 to 2 1/2 pounds)
1 cup extra-virgin olive oil
3 1/2 tsp coarse salt
1/2 cup large garlic cloves (about 20 large cloves), peeled and sliced 1/16 inch thick lengthwise (preferably on a mandoline)
28 ounce can crushed tomatoes (preferably San Marzano)
1 1/2 tsp sugar
1/2 cup (about 3 oz) pitted small black olives, such as Taggiasche, Nicoise, or Kalamata, optional
3 T za’atar or dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp red chile flakes
For the Cheese Sauce:
1/2 large yellow Spanish onion, halved root to tip, peeled
4 T (1/2 stick) unsalted butter
1 arbol chile pod
2 fresh or dried bay leaves
1/4 cup unbleached all-purpose flour
1 quart whole milk (I used 2 cups whole milk & 2 cups 1 percent milk)
1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano
2 large eggs, lightly beaten
For the Pasta & Assembly:
16-ounce package dried lasagna noodles (I used DeCecco)
1 cup (about 4 ounces) finely grated Parmigiano-Reggiano
Prepare the Eggplant: The eggplant is roasted on the oven floor. If using an electric oven, adjust the oven racks so that one is closest to the oven floor and put a pizza stone on it. Preheat the oven to 500 degrees.
Trim and discard the tip and stem ends of the eggplants and cut the eggplants into 1-inch cubes.
Divide the eggplant pieces between two large baking sheets. Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Toss and gently massage the cubes to coat the eggplant. Spread the eggplant cubes out in a single layer on the baking sheets.
Cooking one batch at a time, put one baking sheet on the oven floor or on a pizza stone on the lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over and beginning to lose their shape, rotating the baking sheet from front to back and moving the cubes with a metal spatula halfway through the cooking time so that they don’t stick.
Remove the baking sheet from the oven, season with 1 teaspoon of salt; set aside.
Repeat with the second batch of eggplant.
Remove the baking sheet from the oven, season the second baking sheet or roasted eggplant cubes with 1 teaspoon of salt; set aside.
Combine the garlic and the remaining 1/4 cup oil in a large Dutch oven or another large high-sided pot over medium heat. Cook until the garlic is soft and very light golden brown, stirring constantly so it doesn’t burn, about 5 minutes.
Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly.
Spoon out and reserve 1/2 cup of the tomato sauce.
Add the roasted eggplant, olives (if using), za’atar or oregano, pepper, and red chile flakes. Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes. (Add 1/2 cup to 3/4 cup water if the sauce becomes dry or sticky.)
Turn off the heat and set aside while you make the cheese sauce.
Make the Cheese Sauce (& Béchamel): Trim and discard the root end of the onion half. Cut the onion half in half again root to tip so the onion is quartered. Slice 1/4-inch lengthwise.
Combine the butter, onion, chile pod, and bay leaves in a medium heavy-bottomed saucepan over medium-low heat.
Cook, stirring often, until the butter is melted and the onion is soft but not brown, about 10 minutes.
Add the flour, whisking constantly to remove any lumps, and cook for 2 minutes to cook off the flour flavor.
Gradually add 1 cup of the milk, whisking constantly.
Increase the heat to high and cook the sauce, whisking constantly, until it begins to thicken, about 1 minute.
Add another cup of the remaining milk, whisking constantly.
Return the sauce to a boil and add the remaining 2 cups milk, whisking constantly.
Return the sauce to a boil, reduce the heat to low, and simmer, whisking or stirring constantly, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes.
Turn off the heat and stir in the salt.
Remove and discard the chile pod and bay leaves.
With a ladle, remove 1 cup of the béchamel; set aside.
Add the mozzarella, ricotta, Parmigiano, and the eggs to the pot with the remaining béchamel and gently whisk to combine.
Adjust the oven rack so that one is in the middle position. Preheat the oven to 350 degrees, preferably on convection.
Assemble & Finish the Dish: Spread 1/2 cup reserved tomato sauce over the bottom of a 13 x 9-inch baking dish.
Lay 6 half-sheets (or 3 full sheets) of lasagna on the bottom of the pan to cover it.
Add half of the tomato-eggplant sauce (about 2 1/2 cups) and spread it evenly over the pasta.
Spoon half of the cheese sauce over the sauce and spread it in an even layer to the edge and into the corners of the pan.
Lay an additional 6 half-sheets (or 3 full sheets) of pasta over the cheese sauce. Press down on the pasta sheets with the palms of your hands to remove air bubbles and to ensure that the layers are flat and even.
Spoon remaining tomato-eggplant sauce over the top; spread evenly.
Spoon remaining cheese sauce over the top; spread evenly and to the edges and corners of the pan.
Lay a final layer of pasta on top.
Using a rubber spatula, gently spread the reserved béchamel evenly over the top of the lasagna.
Sprinkle with Parmigiano.
Put the lasagna on a baking sheet and put it in the oven to bake for 35 to 45 minutes, until the edges are golden brown and puffed up a bit. Rotate the pan halfway through the baking time.
Remove from the oven and let cool for at least 1 hour before serving.
Note: The pasta can be prepared through step #34 a day in advance. Cover the pan and refrigerate until ready to bake.
My mom doesn’t cook very much these days, so when my family and I visit, she and I cook together. When we recently stayed with her over spring break, I forwarded a couple of new recipe emails to try. More fun that way!
As a loyal Good Morning America fan I am not sure why I receive Today show recipe emails, but some of them do catch my eye. This recipe was adapted from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food by Joanne Weir, via today.com. I adjusted the cooking times, used boneless, skinless chicken thighs instead of a whole chicken, doubled the garlic and peas, incorporated chicken stock, and omitted the olives (I’m not a fan.). My mom added the olives to her leftovers!
This is a delicious one-pot dish with a lovely, colorful presentation. I made it again when we came home. 🙂
Yield: Serves 6 to 8
3 pounds boneless skinless chicken thighs, about 10
coarse salt and freshly ground black pepper
2 1/2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 red bell pepper, seeded and cut lengthwise into 1/2-inch-wide pieces
8 garlic cloves, minced
1 teaspoon saffron threads
1/8 teaspoon red chile flakes
pinch of freshly grated nutmeg
28 oz can peeled, seeded, and diced tomatoes (or 2 1/2 cups diced fresh tomatoes)
1/2 cup Sauvignon Blanc or other dry white wine
2 1/2 cups chicken stock or water
2 cups Spanish Bomba or other short-grain white rice (I used white Basmati rice)
1/2 cup pitted Spanish green olives, sliced, optional
2 cups fresh or frozen shelled English peas
Rub the chicken pieces all over with 1 teaspoon salt, lots of black pepper and the oregano. Place in a large bowl, cover, and set aside in the refrigerator for 1 hour.
Preheat the oven to 350°F, preferably on convection.
In an 8-quart Dutch oven or other heavy pot (I used enameled cast iron.), heat the oil over medium-high heat.
Working in batches if necessary to avoid crowding, add the chicken pieces in a single layer and cook, turning as needed, until golden on all sides, about 10 minutes. Transfer the chicken to a plate.
Return the pot to medium-high heat and add the onion, bell pepper, garlic, saffron, chile flakes, nutmeg and 1/2 teaspoon salt. Cook, stirring often, until the vegetables have softened, about 10 minutes.
Increase the heat to high, add the tomatoes, 2½ cups water or stock, the wine, and the chicken, and bring to a boil. Cover the pot and place in the oven for 20 minutes.
Remove the pot from the oven, add the rice, olives (if using), and 1/2 teaspoon salt (if using water instead of stock), and stir well.
Re-cover the pot, return it to the oven, and cook for another 30 minutes.
Retrieve the pot again, add the peas and fluff the rice with a fork. Re-cover the pot and return it to the oven for a final 5 to 10 minutes. At this point, the rice and the chicken will be tender and the liquid will be absorbed.
Remove from the oven and let stand, covered, for 10 minutes before serving. Adjust seasoning, if necessary, and serve.