This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.
This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.
Yield: Serves 6
For the Chicken & Orzo:
4 T extra virgin olive oil
1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
1 T dried oregano
2 tsp smoked paprika
Kosher salt and freshly ground black pepper
2 T balsamic vinegar
8 cloves garlic, sliced
1 bell pepper, sliced (I used a yellow pepper)
2 cups dry orzo pasta
2 T capers, drained
For the Tomatoes & To Serve:
2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
2 T extra virgin olive oil
1/3 cup fresh basil, chiffonade
2 cloves garlic, grated or put through a garlic press
1-2 pinches/dashes red pepper flakes, to taste
1 cup crumbled feta cheese, for serving
In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.
Everyone loves butter chicken. This recipe was adapted to make sous vide from a viral Instant Pot recipe. The original recipe by “The Butter Chicken Lady,” Urvashi Pitre, was even published in The New Yorker.
This version was simple to prepare and resulted in perfectly cooked, ultra tender and moist meat. The sauce was amazing too. My husband declared that it was the best butter chicken I’ve ever made! Easy and delicious.
The recipe was adapted from How to Sous Vide: Easy, Delicious Perfection any Night of the Week by Daniel Shumski. We ate it with roasted asparagus and warm naan.
Yield: Serves 4 to 6
2 tsp garam masala, divided
1 tsp garlic powder
1 tsp turmeric
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp ground ginger
2 to 2 1/4 pounds boneless, skinless chicken thighs (about 5 or 6)
1 stick (8 T) unsalted butter, cut into small cubes, divided
1/2 cup heavy cream, divided
1/2 cup fresh cilantro leaves, packed, plus more for garnish
1/4 cup (4 T) tomato paste
brown Basmati rice, for serving
warm naan, for serving
Set the water temperature to 165 degrees F. (It took a little bit shy of an hour for 10 quarts of room temperature water to reach the temperature with my Anova machine.)
In a small bowl, mix 1 tsp garam masala, the garlic powder, turmeric, paprika, cumin, salt, cayenne pepper, and ginger.
Dust both sides of each chicken thigh evenly with the spice mixture. Pour any remaining spices into the sous vide bag.
Place the chicken in the bag and evenly distribute 4 tablespoons (1/2 stick) of the butter.
Seal the bag, removing as much air as possible. Place in a second bag; remove as much air as possible.
Place the bagged chicken in the preheated water. (I clip the top of the bag to the side of the water bath container.)
After 1 hour 30 minutes, remove the bagged chicken. (Near the end of the cooking process, I cooked the rice and vegetables.)
Remove the chicken from the bag and set it aside.
Pour the juices from the bag into a blender. (I used a Vitamix.)
Add 1/4 cup (4 T) cream, the cilantro, the remaining 1 tsp garam masala, and the tomato paste. Blend until smooth, about 10 seconds.
Pour the blended sauce into a medium-size skillet or sauté pan over medium heat. Add the remaining 4 T (1/2 stick) butter and the remaining 1/4 cup cream. Cook, stirring gently, until the butter is melted and the sauce becomes homogenous, about 1 minute.
Gently place the chicken in the pan and stir to coat.
Cook over medium-low heat, about 1 minute.
Serve the chicken over rice drizzled with additional sauce and garnish with cilantro. Serve with warm naan, if desired.
Note: Any extra sauce can be refrigerated in a covered glass container for up to 5 days. Serve over rice, roasted vegetables, or chicken.
This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.
The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.
Italian Bean Soup with Pappardelle
Yield: Serves 4
2 T extra-virgin olive oil, plus more to serve
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
2 T tomato paste
2 to 4 medium garlic cloves, smashed and peeled
2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
2 tsp chopped fresh rosemary or sage
1 piece Parmesan rind, plus finely grated Parmesan, to serve
8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)
In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.
If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
Don’t puree the beans until completely smooth; leave them with some texture.
Spanish Garlic Soup (Sopa de Ajo)
Yield: Serves 4
6 scallions, trimmed and thinly sliced, whites and greens separated
6 large garlic cloves, thinly sliced
6 T extra-virgin olive oil, divided, plus extra
4 tsp sweet paprika
1 1/2 tsp smoked paprika
6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
6 cups water
2 T chicken bouillion (I used Better Than Boullion)
Kosher salt and freshly ground black pepper
4 large egg yolks
2 T sherry vinegar
In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
Add 1 cup of the bread cubes and stir well.
Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
Taste and season with salt and pepper.
To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.
I was happy that the weather cooled down a little bit so that I could sneak this dinner into our springtime menu. The sauce was beyond creamy and delicious. Typically, this dish is prepared with charcoal-grilled chicken; I loved that this recipe was adapted to make using the broiler instead- perfect in cooler weather.
This recipe was adapted from Let’s Eat by Zaynab Issa, via Bon Appétit. It is a wonderful version of this popular East African-Indian chicken curry. It gave my son, who is studying World History in high school, a moment to review the impact and influences of the Indian Ocean trade routes prior to 1450 with our family. 😉 In Swahili, the trade language formed across the Indian Ocean, Kuku means chicken and Paka means to smear, to spread, or to apply.
The original recipe recommends using boneless thighs but notes that any cut of chicken, or a mix of breasts, tenders, or drumsticks (with pieces of similar size), could be substituted. A mix of vegetables can also be used in lieu of chicken to create a vegetarian version. I served it over rice with steamed spinach. Fast and fabulous.
Yield: 4 to 6 Servings
3 to 6 garlic cloves
2 lemons, divided (one for marinade & one for serving)
1 1/4 tsp Morton kosher salt, divided, plus more (or 2 1/2 tsp Diamond Crystal kosher salt)
1/4 tsp smoked paprika or Kashmiri chile powder
one pinch or dash of cayenne pepper (omit if using Kashmiri chile powder)
1 medium jalapeño or 1–2 green Thai chiles, seeded and ribbed
1/4 cup (packed) cilantro leaves with tender stems, plus more for serving
2 T extra-virgin olive oil
1/4 tsp ground coriander
1/4 tsp ground cumin
1/8 tsp ground turmeric
1 can (13.5 oz) unsweetened coconut milk
4 T (1/4 cup) heavy cream (can substitute nondairy milk or additional coconut milk)
Basmati rice and/or crusty bread, for serving
Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
Coarsely chop the onion, tomato, chile(s) (depending on how spicy your chiles are and your heat tolerance), and cilantro. Transfer to a blender or food processor and blend or process until smooth. (I used a Vitamix.)
Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
Heat the extra-virgin olive oil in a high-sided skillet or large pot over medium. (I used a large, low, and wide enameled cast iron pan.)
Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
Pour in purée and add 3/4 tsp Morton kosher salt (or 1 1/2 tsp Diamond Crystal). Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
Arrange chicken on a foil-lined, rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 14 to 20 minutes. (I placed the chicken “skin side down” for 7 minutes, flipped each piece over and cooked an additional 7 minutes.)
While the chicken is cooking, shake the can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
Once chicken is finished, add chicken and all of the pan juices to the curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in the heavy cream.
Taste and season with more salt, if needed.
Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.
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.
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)
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.
Pat the chicken dry and trim excess fat.
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.)
Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
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.
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.)
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.)
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.
My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
1 to 2 tablespoons extra-virgin olive oil or avocado oil
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
2 poblano chiles, seeds removed, chopped
1 large white or yellow onion, chopped
1 jalapeño, seeds and ribs removed, diced
4 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
coarse salt or pink Himalayan salt
2 (4-ounce) cans chopped green chiles
12 oz jarred salsa verde (I used Trader Joe’s)
2 (19-ounce) cans cannellini beans, drained and rinsed
4 cups chicken stock
juice of 1 lime
1 avocado, diced or sliced, for garnish
crème fraîche, sour cream, or cashew crema (recipe below), for garnish
thinly sliced scallions, for garnish, optional
cilantro, for garnish, optional
Heat the oil in a large Dutch oven set over medium to medium-high heat.
Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
Full-flavored sheet pan dinners are a dream. I loved that this one was seasoned with smoked paprika- it has such a fabulous depth of flavor. The “jammy” roasted tomatoes were sweet and delicious. I served the chicken and sauce over a bed of brown Basmati rice to soak up every last drop.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated broccoli florets and increased the amount of garlic. In addition to rice, I served this dish with sautéed spinach and roasted potatoes. Wonderful.
2 T extra-virgin olive oil, plus more for drizzling
1 1/2 T fresh lemon juice, plus more for serving
1 T sweet or smoked paprika
1tsp dried oregano
1tsp light brown sugar
3/4 tsp ground cumin
1pint cherry tomatoes (preferably different colors), halved
2 cups broccoli florets, optional
2ounces diced pancetta or bacon
1/4cup torn fresh dill, parsley or other herbs, for serving (I used cilantro)
freshly ground black pepper
brown Basmati rice, for serving, optional
Heat oven to 425 degrees, preferably on convection roast.
Season chicken all over with salt, and place on a rimmed baking sheet.
Smash all the garlic cloves with the side of a knife and peel them.
Finely grate two of the garlic cloves into a small bowl. Stir in the 2 tablespoons olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Pour over chicken, tossing to coat.
Add tomatoes, broccoli florets (if using) and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes and broccoli lightly with salt and drizzle with a little more olive oil.
Scatter pancetta on top.
Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.
Remove the chicken from the pan and set aside.
Stir the tomatoes, broccoli, and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste.
Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like.
Place a bed of rice on a platter, if desired. Transfer the reserved chicken to the platter.
Spoon tomatoes, broccoli, garlic and pancetta over the chicken to serve.