Chicken & Rice with Leeks & Salsa Verde

I have a few quick weeknight meals to share- perfect for the busy holiday season. I was drawn to this dish because I had several beautiful leeks from my CSA share. I served it with roasted broccoli and Brussels sprouts on the side.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I have saved a million fresh sauce recipes to make someday but, regretfully, seldom make one. :/ The salsa verde added so much to this classic comfort food dish!

Because the original recipe incorporated a lot of rice, I ultimately made a second batch of chicken and sauce to serve with the leftovers. Next time, I would double the chicken (to 3 pounds) and the sauce (2 cups of herbs) from the start. The recipe below is updated for this change.

Yield: Serves 4 (1 1/2 pounds chicken) or 8 (2 1/2 to 3 pounds of chicken)

For the Chicken & Rice:

  • 1 1/2 lbs to 3 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground pepper
  • 3 T unsalted butter, divided
  • 2 to 3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced
  • zest and juice of 1 lemon, divided
  • 1 1/2 cups long-grain white rice, rinsed until water runs clear (I used Basmati rice)
  • 2 cups chicken stock with 3/4 cups water (or 2 3/4 cups low-sodium chicken broth)

For the Salsa Verde: (make 1/2 recipe below for 1 1/2 pounds chicken)

  • 2 oil-packed anchovy fillets
  • 4 large garlic cloves
  • 2 T drained capers
  • crushed red pepper flakes
  • 2 cups tender herb leaves (such as parsley, cilantro, basil and/or mint)
  • 8 T extra-virgin olive oil
  1. Pat the chicken thighs with a paper towel to absorb excess moisture. Season with salt and pepper. (My chicken thighs were very large, so I cut them in half crosswise.)
  2. Melt 2 tablespoons of butter in a large high-sided skillet over medium-high heat. (I used a large, low and wide enameled cast iron pot with a glass lid.)
  3. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes.
  4. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes.
  5. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits.
  6. Nestle the chicken thighs (“skin side up”) into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 25 minutes, or until the internal temperature reaches 165 degrees. Remove from heat.
  7. Cut remaining 1 tablespoon of butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
  8. While the chicken and rice is resting, make the salsa verde. Pulse anchovies, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped.
  9. Add herbs; process until a paste forms.
  10. With motor running, gradually stream in oil until loosened to a thick sauce.
  11. Add half of lemon juice; season salsa verde with salt to taste.
  12. Drizzle remaining lemon juice over chicken and rice. Serve drizzled with salsa verde.

One-Pot Chicken & Farro with Caramelized Leeks

This is another weeknight one-pot chicken dinner. I loved the colorful and fresh topping- I would add even more next time! This dish also incorporated farro which is one of my absolute favorites. It could appropriately be served any time of year.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used sherry vinegar in the topping and modified the proportions and method. Great.

Yield: Serves 4 to 6

  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6) or use whole legs
  • coarse salt and freshly ground black pepper
  • 2 large or 3 medium leeks
  • 2 tablespoons extra-virgin olive oil
  • 2 to 4 large garlic cloves, thinly sliced
  • 1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife
  • 1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife
  • 4 thyme sprigs
  • 1 tablespoon tomato paste
  • 3 cups chicken or vegetable stock
  • 1 1/2 cups pearled or semi-pearled farro (I used Trader Joe’s 10-minute farro)
  • 1+ cup quartered or halved cherry or grape tomatoes or diced tomato
  • 1/2 cup fresh parsley leaves and tender stems, roughly chopped
  • fresh lime or lemon juice, or vinegar, to taste, such as cider vinegar or sherry vinegar (I used 1-2 T sherry vinegar)
  1. Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
  2. Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. (I soak them in a bowl of water.)
  3. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
  4. In a large skillet with a lid, heat 1 tablespoon oil over medium-high heat. (I used a wide and low enameled cast iron skillet.)
  5. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes on the first side ad 3 to 5 minutes on the second side. Transfer the chicken to a plate and repeat with remaining chicken.
  6. Reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 9 to 10 minutes.
  7. Add the garlic and cook until golden, 1 to 2 minutes.
  8. Stir in crushed spices, thyme sprigs and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
  9. Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
  10. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
  11. Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. (I used sherry vinegar.) The mixture should taste tangy and bright.
  12. Discard the thyme sprigs, and serve chicken and farro topped with the tomato mixture.

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).

Coconut Rice with Shrimp & Corn

This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.

The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!

  • 2 tablespoons coconut oil
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 1 small jalapeño, seeded and finely chopped 
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1 1/2 cups white rice, such as jasmine rice (I used Basmati rice)
  • 1 (14-ounce) can full-fat coconut milk
  • 1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
  • fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
  • 1 lime, zested, then sliced into wedges for serving
  • 1 cup fresh basil leaves, torn or chiffonade, plus more for garnish
  1. In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
  2. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
  3. Add the rice and sauté for another minute.
  4. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
  5. Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
  6. When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
  7. Remove from the heat and stir in the lime zest and basil; season to taste with salt.
  8. Serve immediately with lime wedges and topped with more basil.

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.

This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon Aleppo pepper flakes
  • 1/4 teaspoon red-pepper flakes
  • 3 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
  • 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

  • 10 oz (about 1 1/4 cups) Greek yogurt
  • 1 tablespoon chopped fresh flat leaf parsley or mint
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • 2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
  • 1 garlic clove, finely grated (I used a garlic press)
  1. In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
  2. Pat the chicken dry and trim excess fat.
  3. Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
  4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
  5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
  6. Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
  7. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
  8. While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
  9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
  10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.

One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella

This is a variation of one of my favorite quick dishes that also uses store-bought gnocchi as a shortcut. It is less spicy which pleased my husband. 😉 The cheesiness of this version definitely made it a crowd-pleaser.

The recipe was adapted from The New York Times, contributed by Ali Slagle. It was the perfect dinner to make and serve after making cupcakes all afternoon with my daughter. Fast and fabulous.

Yield: 4 to 6 servings

  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • 2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
  • 1/4 cup (4 T) unsalted butter (1/2 stick)
  • 8 to 10 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes, plus more, to taste
  • Kosher salt and freshly ground black pepper
  • 4 cups (2 pints) small tomatoes, such as cherry, grape or Sungold
  • 4 to 6 T thinly sliced (chiffonade) or torn basil leaves, plus more for serving
  • 8 to 9 ounces (8 slices) fresh mozzarella, cut or torn into 1/2-inch pieces
  1. Heat the broiler with a rack about 6 inches from the heat source.
  2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. (I used a 12-inch cast iron skillet.)
  3. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl.
  4. Repeat with the remaining gnocchi and olive oil.
  5. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes.
  6. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching.
  7. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
  8. Add the seared gnocchi and basil, stir to coat, then shake into an even layer.
  9. Top with the mozzarella and drizzle lightly with olive oil.
  10. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. (I set my oven to 500 degrees Broil+Max.)
  11. Top with more basil, red-pepper flakes, and black pepper as desired.

Maqlubeh (Palestinian Upside-Down Chicken & Rice)

I have a Maqlubeh (Maqluba) recipe collection. :/ I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)

This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.

When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.

Yield: Serves 6 to 8

  • 2 cups white Basmati rice
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds boneless, skinless, chicken thighs (about 6) or bone-in, skin-on chicken thighs (about 3), trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/3 cup raw slivered almonds
  • 8 ounces cauliflower florets, cut into 1-inch pieces
  • 8 to 10 large garlic cloves, minced
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 4 teaspoons ground cumin
  • 1 tablespoon ground allspice
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly grated nutmeg
  • 1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
  • 1 quart (4 cups) chicken stock
  1. In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
  2. Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
  3. Season the chicken all over with salt and pepper.
  4. Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
  5. Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
  6. Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
  7. Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
  8. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
  9. Scatter 1 cup of the rice in a thin, even layer over the almonds.
  10. In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
  11. Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
  12. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
  13. Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
  14. Remove the pot from the heat, uncover and let stand for 15 minutes.
  15. Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
  16. Gently shake the platter to create cracks in the top of the finished dish.

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