I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂
The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.
Yield: Serves 4 to 6
For the Chicken:
- 3″ piece ginger, peeled
- 2 cups whole-milk Greek yogurt
- 1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
- 2 lemons
- 1/4 tsp cayenne pepper
- 3 T garam masala, divided
- 8 skin-on, bone-in chicken thighs (about 2 1/2 lbs)
- 2 T plus 1 1/4 tsp kosher salt, divided
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 head of jumbo cauliflower (about 3 lbs)
- 3 T vegetable oil or olive oil
For the Finishing Condiment:
- 1/2 yellow onion
- 1 jalapeño, seeded and ribbed- if desired
- 1/2 bunch cilantro
- rice and/or warm flatbread, for serving, optional
To Marinate the Chicken & Prepare the Dish:
- Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
- Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
- Add 2 cups whole-milk yogurt to bag with ginger.
- Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
- Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
- Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
- Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
- Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
- Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
- Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
- Transfer cauliflower and beans to the prepared baking sheet.
- Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
- Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
- Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.
To Make the Finishing Condiment and to Serve:
- Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
- In the bowl of a food processor, finely chop the cilantro.
- Add the onion to the food processor, finely chop.
- Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
- Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
- Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
- Season with remaining 2 tsp garam masala and 3/4 tsp salt.
- Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
- Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
- Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)
Posted in Chicken (Poultry), Recipes, Sauces
Tags: cauliflower, chicken, chicken thighs, chickpeas, condiment, dinner, garam masala, Greek yogurt, Indian, jalapeño, lemon, lemon zest, marinade, roasted, sauce, sheet pan, yogurt
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I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
- 1 rotisserie chicken, skin and bones removed, meat shredded
- 4 cups chicken stock, divided
- 1 cup white rice (I used Aahu Barah Basmati rice)
For the Topping:
- 2 tsp olive oil
- 2 loaves pita bread, cut into cubes (can substitute store-bought pita chips)
- 2 cups yogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
- 2 large garlic cloves, crushed with a garlic press
- 3/4 tsp coarse salt
- freshly squeezed lemon juice from 1/2 lemon, or more, to taste
- 1/4 cup pine nuts or almond slivers, toasted
- 3 to 4 T chopped parsley and/or mint
- olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
- Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
Posted in Chicken (Poultry), Quick, Recipes, Vegetarian
Tags: almonds, Basmati, chicken, chickpeas, dinner, eggplant, fatteh, Greek yogurt, Middle Eastern, pine nuts, pita chips, rice, rotisserie chicken, sauce, vegetarian, yogurt
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. Long long ago, she spent a lot of time in Greece and still absolutely loves Greek food. This dish is great and very versatile. It can be eaten as an appetizer with pita bread, for a light lunch, as a condiment, or as a side dish. It is quick, healthy, and flavorful.
At my bridal shower- also long long ago- each guest brought a recipe to contribute to a special recipe book. This authentic Tzatziki recipe was contributed by my Greek next door neighbor.
Tzatziki tastes better if made with thick yogurt. You can easily make thick yogurt by straining regular plain yogurt inside cheesecloth over a bowl. I usually use store bought Greek yogurt.
- 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, if desired.
Posted in Appetizers, Quick, Recipes, Salads & Dressings, Vegetarian
Tags: appetizer, cucumbers, dill, garlic, Greek, Greek yogurt, healthy, lemon, salad, side dish, tzatziki, vegetarian, vinegar, yogurt