Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.
This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.
The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!
Yield: Serves 4 to 6
10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
1 or2 medium red onions, cut into 1″-thick wedges
2 heads of garlic, halved crosswise, plus 2 cloves
1 to 1 1/2 lemons, quartered, seeds removed
⅓ cup extra-virgin olive oil
1½ cups plain whole-milk Greek yogurt
1 1/2 T za’atar
1/2 tsp ground coriander
1/2 tsp finely grated lemon zest or 1/2 T lemon juice
1/2 tsp finely grated lime zest or 1/2 T lime juice
- Preheat oven to 325°, preferably on convection.
- Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
- Pour in oil and toss everything to coat.
- Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
- Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
- Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
- Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
- Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
- Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
- Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
- Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
- Spread reserved yogurt sauce over a platter and arrange chicken on top.
- Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.
Posted in Chicken (Poultry), Quick, Recipes, Sauces
Tags: boneless skinless chicken thighs, chicken, chicken thighs, dinner, Greek yogurt, gyro, lemon, Middle Eastern, red onion, sandwich, sauce, sheet pan, yogurt, Za'atar
My daughter is obsessed with donuts- specifically donuts with pink icing and sprinkles. Her new bicycle bell is a life-size pink frosted donut with sprinkles! 🙂
I must say that she was quite pleased with this cinnamon sugar variation. When we debated over whether or not they were too heavily coated with cinnamon sugar, both of my kids informed me that such a problem was not even possible. 😉
This recipe is from Sally’s Baking Addiction. Using my mini donut pans, this recipe made 12 donuts. I substituted 1/2 cup of buttermilk instead of a combination of yogurt and milk and I reduced the amount of butter in the topping. They made a very special breakfast.
Yield: 8 standard size donuts or 12 mini donuts
For the Donuts:
- 1 cup (125g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) buttermilk (or skim, 1%, 2%, or whole milk, almond milk, soy milk, or coconut milk), at room temperature
- 1/4 cup (60g) yogurt or sour cream (nonfat, low-fat, vanilla, plain, Greek or regular yogurt), at room temperature (I used another 1/4 cup of buttermilk)
- 2 T (30g) unsalted butter, melted
- 1 1/2 tsp pure vanilla extract
For the Coating:
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 4-5 T unsalted butter, melted
To Make the Donuts:
- Preheat oven to 350°F (177°C), preferably on convection. Spray a donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet.
- Bake the remaining donut batter and transfer to the wire rack. Allow donuts to cool down until you can handle them.
To Coat with Cinnamon Sugar:
- Combine the sugar and cinnamon in a medium bowl.
- Brush the melted butter, on the top or on the top and bottom, as desired; dunk into the cinnamon sugar mixture coating all sides.
- Donuts are best served immediately.
- Leftovers keep well covered tightly at room temperature for up to 2 days.
- You can freeze the donuts for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave, usually a few seconds.
Posted in Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: almond milk, baked, breakfast, brunch, buttermilk, cinnamon sugar, coconut milk, dessert, donuts, doughnuts, easy, Greek yogurt, mini, nutmeg, sour cream, soy milk, vanilla, yogurt
I knew that I had to make this as a special appetizer after seeing it on Chef Mimi’s blog. It sounded so interesting- a baba ghanoush without eggplant or tahini, but with zucchini, yogurt, and Roquefort cheese. The charred zucchini resembled bananas when they were peeled; cooking it this way gave it smokiness.
It may not be absolutely beautiful, but it was absolutely delicious. Ottolenghi describes its appearance as “rather like a volcanic eruption.” 🙂 It was a little bit time-consuming to prepare, but was worth every bit of time and effort.
This recipe was adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi. I used French whole milk plain yogurt instead of goat’s milk yogurt and used regular chile flakes instead of Urfa chile flakes. I also crumbled the cheese rather than grating it. I definitely plan to make it again- we loved it. Incredible.
Yield: Serves 6 as a starter or as part of a mezze selection
- 5 large zucchini (about 2.75 pounds/1.2 kg)
- 1/3 cup (80 g) plain whole milk yogurt
- 2 T (15 g) coarsely crumbled Roquefort cheese
- 1 large egg, lightly beaten
- 1 T (15 g) unsalted butter
- 2 1/2 T (20 g) pine nuts
- pinch of chile flakes
- 1 tsp fresh lemon juice
- 1 clove garlic, crushed in a garlic press
- 1/2 tsp za’atar, to finish
- coarse salt and freshly ground black pepper
- warm naan, for serving
- Preheat the broiler.
- Place the zucchini on a baking sheet lined with foil and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely.
- Remove from the oven and, once cool enough to handle, peel off the zucchini skin, discard it, and set the flesh aside in a colander to drain. The zucchini can be served warm or at room temperature.
- Put the yogurt in a small saucepan with the Roquefort and egg. Heat very gently for about 3 minutes, stirring often. You want the yogurt to heat through but not quite reach the simmering point. Set aside and keep warm.
- Melt the butter in a small sauté pan with the pine nuts over low heat and cook, stirring often, for 3 to 4 minutes, until the nuts turn golden brown. Stir in the chile flakes and lemon juice and set aside.
- Put the zucchini in a bowl and add the garlic, a scant 1/2 tsp coarse salt, and a good grind of black pepper. Gently mash everything together with a fork and then spread the mixture out on a large serving platter.
- Spoon the warm yogurt sauce on top, followed by a drizzle of the warm chile butter and the pine nuts.
- Finish with a sprinkle of za’atar and serve at once with warm naan.
One Year Ago: Vegetarian Harira
Two Years Ago: Mushroom Spinach Soup with Middle Eastern Spices
Three Years Ago: Orecchiette with Carrot-Hazelnut Pesto
Four Years Ago: Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce and Clams Casino
Five Years Ago: Israeli Couscous with Spinach & Onions
Posted in Appetizers, Holiday, Recipes, Sides, Vegetarian
Tags: appetizer, baba ganouj, baba ganoush, baba ghanoush, blue cheese, Easter, mezze, Middle Eastern, Ottolenghi, pine nuts, Roquefort, side, vegetarian, yogurt, Za'atar, zucchini
My mom made this Greek dish a lot when I was growing up. (Once- long ago- she spent a lot of time in Greece.) It is quick, healthy, flavorful and great. It can be eaten as an appetizer with pita bread, for lunch, or as a side salad. At my bridal shower (also MANY years ago), each guest brought a recipe to contribute to a special recipe book. My Greek next door neighbor brought her recipe for Tzatziki. This is her recipe. Tzatziki tastes better if made with thick yogurt. You can easily make thick yogurt by straining regular plain yogurt inside cheesecloth over a bowl.
- 1 medium cucumber, seeded (I use a seedless English cucumber)
- 1 cup Greek yogurt or strained plain yogurt
- 1 T olive oil
- 1-2 tsp vinegar (I use red wine vinegar or lemon juice)
- freshly ground black pepper, to taste
- coarse salt, to taste
- fresh dill, chopped, to taste
- 1-2 cloves garlic, minced through a garlic press
- Peel the cucumber and cut it into very small and thin pieces, slice it into rounds on the the thinnest mandolin setting, or grate it. Add the rest of the ingredients and mix.
- Leave in refrigerator one to two hours. Serve with toasted pieces of pita bread.
Posted in Appetizers, Quick, Recipes, Salads & Dressings, Vegetarian
Tags: cucumbers, Greek, Greek yogurt, salad, tzatziki, vegetarian, yogurt