Weekly Winner: One-Pan Peanut-Poultry-Potato ‘Palooza!

peanut chile chickenPeanut butter and chicken are like that unlikely paired odd couple you know.  “What do they see in each other?”  “How does that work? They’re nothing alike”.  Perhaps the answer is as easy as: They simply bring out the best or unexpected in each other.  Such is the case with Crispy Peanut-Chile Chicken with Sweet Potatoes.  While you maybe wouldn’t automatically think to combine spicy chiles, chicken, tomatoes, sweet potatoes and peanuts….once you do, you will understand the magic.

This unexpected recipe comes from Fine Cooking Magazine.  It comes together fairly quickly and easily –everything cooks in the same pan (easy cleanup!) so is quite doable for a weekday meal but also different enough and presents nice enough for a company dish.

Crispy Peanut-Chile Chicken with Sweet Potatoes

Serves 4

Ingredients

  • 1/2 cup natural peanut butter, creamy or chunky
  • 2 Thai bird chiles, minced (keep the seeds from one of them)
  • 5 Tbs. extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • Kosher salt
  • 8 skinless, boneless chicken thighs, trimmed of excess fat
  • 1 large onion, chopped (about 2-1/3 cups)
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 2 large sweet potatoes (about 6 cups), peeled and cut into 1/2-inch dice (about 2 lb.)
  • 7 oz. cherry tomatoes (about 1 cup)
  • 2 oz. (1/2 cup) shelled roasted, salted peanuts, coarsely chopped

Procedure:

  • Thoroughly combine the peanut butter, chiles, 3 Tbs. of the oil, the lemon juice, 2 tsp. of the garlic, and 3/4 tsp. salt in a gallon-size zip-top bag. Lightly sprinkle the chicken thighs with salt, and then add to the marinade. Refrigerate for 1 hour, massaging every 15 minutes.
  • Position a rack in the center of the oven, and heat the oven to 375°F. Heat the remaining 2 Tbs. of the oil in a large ovenproof skillet, preferably cast iron, on medium heat until shimmering. Add the onion, the remaining garlic, 2 Tbs. cilantro, and 1/2 tsp. salt, and cook over medium heat, stirring occasionally, until the onion softens and the garlic is fragrant, 4 to 5 minutes. Stir in the sweet potatoes. Cover the pan, and cook until the sweet potatoes just start to soften, stirring once, about 5 minutes. Turn off the heat.
  • Remove the lid from the skillet, and add the tomatoes. Remove the chicken from the marinade, and place smooth side up over the tomatoes, spooning marinade on top of each. Scatter the peanuts over the chicken, and then transfer the skillet to the oven. Cook until the chicken reaches an internal temperature of 165°F, about 30 minutes.
  • Heat the broiler on high, then cook until the top of the chicken and the peanuts turn light golden, 1 to 2 minutes, watching closely so that it doesn’t burn. Let the chicken rest for 10 minutes before serving, sprinkled with the remaining cilantro.
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Weekly Winner: Simple, Sumptuous Sumac-laden Supper

Couscous ChickenThis was a fascinating dinner I made last night.  On the one hand, it’s a super easy one-pot meal. On the other hand, it was uniquely complex and exotic-tasting with just a few ingredients.

Toasted Pearl Couscous with Chicken and Chickpeas was a perfect cool evening, post-holiday meal — warm and comforting, yet healthy and nourishing.  The foreign feel of this dish comes from a rather large amount of sumac which is both cooked in the broth and added at the end for a final flourish.  Sumac has a slight citrusy taste and also a mild numbing effect on the tongue without adding any heat.  Just tasty goodness in a bowl here.

The recipe comes from Milk Street and because it comes together so quickly and is made up of items I almost always have on hand, I think I’ll be making this a bunch this winter.

Toasted Pearl Couscous with Chicken and Chickpeas

Serves 4

Ingredients:

3 Tbsp olive oil, divided

1 cup pearl couscous

1 medium onion, halved and thinly sliced

kosher salt and ground black pepper

2 Tbsp tomato paste

3 tsp ground sumac, divided

1 cinnamon stick

1 lb boneless, skinless chicken thighs, trimmed and halved

2 medium carrots, peeled and thinly sliced on a diagonal

15-1/2 oz can chickpeas, rinsed and drained

1 tsp grated lemon zet, plus 1-1/2 Tbsp lemon juice

1/2 cup lightly packed fresh mint, chopped.

Procedure:

  1. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering.  Add couscous and cook, stirring, until golden brown, about 3 minutes.  Transfer to a bowl.
  2. In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering.  Add the onion, 2 teaspoons salt and 3/4 teaspoon pepper, then cook, stirring occasionally, until the onions are well-browned, 3 to 5 minutes.  Add the tomato paste, 2 teaspoons of sumac and the cinnamon, then cook, stirring, until fragrant, about 30 seconds. Stir in the chicken, carrots, 3 cups water and the couscous.  Bring to a boil, then cover, reduce to medium-low and cook until the chicken is opaque when cut into and the couscous is tender but not mushy, 15 to 20 minutes.
  3. Stir in the chickpeas and the lemon zest and juice, then remove and discord the cinnamon stick.  Taste and season with salt and pepper.  Stir in half of the mint and transfer to a serving bowl, then sprinkle with the remaining 1 teaspoon sumac and the remaining mint.

Weekly Winner:  Crispy and Smoky One-Pot Wonderfulness

I love crispy chicken thighs, and I do truly, dearly love any meal that can be completed using only one pan or pot.  Last night’s dinner gave me both of my loves on one plate. Crispy Chicken Thighs with Smoky Chickpeas made for an incredibly satisfying and healthy Tuesday night dinner.

The recipe comes from Country Living and is about the easiest thing you can think of.  Sear some chicken, mix everything up and throw it in the oven until its done.  The real genius here though, is with the yogurt it’s served with.  Just enough cool creaminess to really bring the dish together.

It’s a simple dish – both in preparation, ingredients and execution.  But sometimes simple is the most satisfying – as is this dinner.

Crispy Chicken Thighs with Smoky Chickpeas

Serves 4

Ingredients:

3 tsp. canola oil

8 small bone-in, skin-on chicken thighs

1/2 medium onion, chopped

3 cloves garlic, chopped

1½ tsp. smoked paprika

½ tsp. ground cumin

1 pt. grape tomatoes

2 15-ounce cans chickpeas, rinsed

fresh thyme leaves, For serving

Kosher salt and freshly ground black pepper

½ c. plain Greek yogurt

Preparation:

Directions

Preheat oven to 425°F. Heat oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook, in batches, skin side down until skin is browned and crispy, 8 to 10 minutes. Remove chicken to a plate; reserve skillet.
Add onion and garlic to reserved skillet and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds. Stir in tomatoes and chickpeas, and bring to a simmer. Season with salt and pepper. Nestle chicken into mixture, skin side up.

Roast in oven until the internal temperature of chicken reaches 165°F, 20 to 25 minutes.

Serve sprinkled with fresh thyme leaves and yogurt alongside.

Weekly Winner:  Terrifically Tangy Thai Turkey

I realize that the words “tangy” and “turkey” are probably best not used together.  It’s generally not a good thing, but stick with me here and you’ll understand.

First off I thought this would be a neat riff on one of my all time favorites, Dan Dan Noodles — only with rice. After all, Dan Dan has the pickled cucumber side and this has a fresh tomato salad on top.  Both have ground turkey and well…. OK so apparently that’s the end of the similarities there.  They are both excellent and while Dan Dan has always been a go-to dish for me, it now has serious competition!  This dish was far better and more complex tasting than its formal name would imply: One Pot Thai Turkey and Rice.  Yawn!  Then again, it actually got me to try the recipe so that’s saying something.  And trust me, you should try this recipe.

The turkey and rice mixture is very comforting and rich, thanks to the coconut milk that you cook the rice in.  The tomato salad topping is incredibly acidic and zesty and pungent thanks to the fish sauce and the large amount of lime juice.  Together, well…. its heaven.  Its one of those combinations that just beg you to over-eat.  Just one more bite.  Well… just a bit more.  You get the idea.

The recipe comes from Martha Stewart Living.  You will definitely want to make this soon, when the tomatoes are at their absolute peak.

One-Pot Thai Turkey and Rice

Serves 4-6

Ingredients:

  • 1/2 cup fresh lime juice (from 2 limes)
  • 2 to 3 tablespoons fish sauce
  • 3 teaspoons packed light-brown sugar
  • 7 shallots, halved and thinly sliced lengthwise (2 1/4 cups)
  • 1 tablespoon safflower oil
  • 1 pound ground turkey
  • 1 tablespoon minced peeled fresh ginger (from a 2-inch piece)
  • 1 tablespoon minced garlic
  • 1 1/4 cups jasmine rice
  • 1 1/4 cups unsweetened full-fat coconut milk
  • 2 long sweet red peppers, thinly sliced (1/3 cup)
  • Coarse salt
  • 16 small tomatoes, cut into wedges (4 cups)
  • 1 cup packed fresh basil leaves, torn if large
  • 1 cup packed fresh cilantro leaves, torn if large Not in my kitchen, just saying!

Procedure:

  1. Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.

  2. Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.

  3. Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.

  4. Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.