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Posts from the ‘Poultry’ Category

Thanksgiving

Photo by James Ransom

Photo by James Ransom

Every year I make the same meal for Thanksgiving, there is little to no variations year to year because everyone loves it that way. It makes things easier sort of, the only planning involves the shopping and of course the preparation. I try to make as much in advance as possible to save myself work on the big day. This will be Percy’s first Thanksgiving with me and I plan on giving him a plate of food along with the rest of my guests. I am excited that this year my two cousins will be joining me as well. My menu is very basic, nothing fancy but everything is homemade and has withstood the test of time. The dishes on the menu are linked to former posts so that you can see the recipes. Mashed potatoes, well, no recipe required, so my potatoes have not lumps I use the food mill and then simply add sour cream, butter and salt and pepper, thats all, the same goes for the pumpkin pie, I used canned pumpkin and follow the instructions on the back of the can, I’ve tried other methods and quite honestly the results are so similar it’s not worth the extra effort. The meal is always served with wine, this year a Cabernet Sauvignon, Lambrusco, Sparkling blanc de blanc and I am still undecided on whether to serve a Chardonnay or white bordeaux.

Thanksgiving Menu

butter and herb roast turkey

dressing

mashed potatoes

oven roasted brussells sprouts

corn

cranberry sauce

dinner rolls

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Dessert

Pecan Pie

Apple Pie

Pumpkin Pie

Roasted Chicken And Vegetable Dinner

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The method I use for both chicken and turkey is pretty much the opposite of the way most people prepare it. The usual method is to start out in a high oven temperature for a short time and then lower the temperature to finish cooking, the chicken or turkey is also roasted uncovered. For turkey I use my black and white speckled enamel graniteware pan which is where I learned about steam roasting. The poultry turns out moist and delicious every time and also cooks in record time. Today I made a small chicken, about 4 1/2 lbs, my graniteware is huge so that wouldn’t work for this little bird. A cast iron pan is great to roast chicken in, everything just seems to turn out perfectly. The chicken was done in a little less than 2 hours (this includes both rounds in the oven and resting time),  I then roasted the potatoes, shallot and carrot in the same pan with the drippings. My Mom made chicken like this and always added the vegetables in with the chicken,  I remember it being one of my favorite meals that she made.

I have been a bad girl and have not gone to the party at Angies for a few weeks so this week I am bringing this chicken and roasted vegetable dinner with me to the party. Fiesta Friday #140 is co hosted this week by the talented and beautiful Julie @ Hostess at Heart and Linda @ Fabulous Fare Sisters

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Chicken With Pan Roasted Vegetables

Serves 4 generously

1 whole chicken 4-5 lbs

1 whole shallot

1/2 lemon

3-4 sprigs thyme

handful of parsley

olive oil

salt and pepper

potatoes (I used micro potatoes)

carrots

shallot or onion

Heat oven to 375 degree’s. Coat the bottom of your cast iron skillet with olive oil. Wash and pat dry the chicken.  Place in the pan and drizzle olive oil on the skin of the chicken and rub so that it covers the entire chicken. Sprinkle a little salt in the cavity, had lemon half (cut in half) shallot, handful parsley, 3 sprigs of thyme.  Season the chicken with salt and pepper and drizzle a little more olive oil, squeeze the other half of the lemon in the pan. Cover tightly with foil and roast for 50-60 minutes. Take chicken out of the oven and remove the foil, increase the oven temperature to 425 degrees. Put the chicken back in the oven uncovered for approximately 20-30 minutes, just until nicely browned. Remove from oven and place the chicken in foil on a sheet pan,  spoon some of the pan juices on the chicken and cover it to keep the chicken warm.

Put the potatoes, carrots and shallots in the pan with the drippings, stir around to coat the vegetables, season if you need to but I didn’t. Place another sprig or two of thyme in the pan and roast uncovered at 425 until vegetables are browned and tender approximately 20-30 minutes.  At the end I put the chicken back in the pan with the vegetables, place back in the oven (after I turned it off but it was still hot) for about 10 minutes to heat through. Serve immediately.

 

Happy Birthday To Percy

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Percy is turning 11 years young today and to celebrate his first birthday with me I made him a cake and some dog friendly ice cream.  Now this cake is not sweet, as a matter of fact it’s a savory cake. Percy’s last visit to the Doctor revealed that he has high triglycerides,  I was putting a little olive oil on his food thinking that would be good for him, not the case for Mr. Percy. The Doc said no more olive oil, a little coconut oil is fine and some salmon oil for his heart but his diet should pretty much be fat free. He also needs to lose a little weight so cutting down portion size.

The layer cake is made from ground turkey breast mixed with vegetables and baked in round cake pans. I frosted and filled the cake with mashed potatoes and made some carrot ribbons to decorate. Percy and his friends will love this cake I’m sure. The special treat is ice cream, because it’s hot out this icy concoction should satisfy. I simply lightly sweetened some coconut milk with coconut palm sugar and added some vanilla, chilled and churned in the ice cream maker.

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Percy’s Birthday Cake

2 lbs ground turkey, (1 lb ground white meat and 1 lb dark meat)

1 carrot

handfull of kale

orange and yellow bell pepper

handful cherry tomato

handful parsley

1/2 cup oats

2 eggs lightly beaten

Process or chop the vegetables and add to the ground turkey along with the egg and oats mix to combine and set a side. Grease two 8 inch cake pans with coconut oil and laid a parchment round in each. Preheated oven to 350 degree’s. Distribute the meat in each pan and bake for approximately 30 minutes. Let cool for 10-15 minutes and then turn out on cooling rack.

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Mashed Potato Icing

2 russet

2 yukon gold

1/4-1/2 cup cream cheese

Peel and boil the pototoes, put through a food mill or potato ricer and mix in the cream cheese until smooth and fluffy. Place in oven set to 170 or 200 degree’s lowest setting to keep warm.

Assembling the cake

Lay one layer on serving platter, spoon some mashed potatoes and smooth, add other layer and repeat. Frost the cake with the remaining potatoes.

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Well, he loved the cake, as you can see all thats left is a carrot curl and a couple of crumbs. Later on tonight he will have a little bit of ice cream and we will deliver cake to his friends in the neighborhood.

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Emily sent me this photo of Percy as a puppy, isn’t he the cutest. Happy Birthday my sweet Percy, hoping there are many more.

Quick Butter Chicken- Murgh Makhani

 

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I had butter chicken for the first time only a few months ago at a local Indian restaurant. It was wonderful and I have wanted to make it ever since I tried it. I am sometimes hesitant to make Indian dishes because spicing and I do not see eye to eye, balanced spices is a challenge for me, I follow and have had help from great Indian cooks like Sonal, Aruna, Chitra, Sandhya to name a few.  The other day I received an email from Food and Wine Magazine and it contained a recipe from  Andrew Zimmern’s for Butter Chicken, now Mr. Zimmern is a great chef, daring eater and fun to watch on TV. I trust his palate and thought I would give his recipe a try, it looks so easy all you use is vindaloo prepared spice, no tempering, toasting, grinding etc…. I did not have vindaloo spice mix so I ordered from Penzy’s and can’t wait to try it.

The recipe is very easy to make and I love how quickly it all comes together. Whenever I make a new recipe I try to follow the instructions, I didn’t want to add a stick of butter, not that I don’t like butter (love it) it just seemed like a lot, I threw caution to the wind and used a full stick, the other ingredient I had a hard time with is the spice the vindaloo mix, the recipe calls for 1/4 cup +2tbs, I have a very very light hand when it comes to spices and really wanted to only add 2 tbs but followed instructions and added the full amount.  I did not use chicken thighs, instead I used boneless skinless breast tenders, it’s what I had. Now the butter chicken I had at the Indian Restaurant was almost orange in color. Mine looks like the one in the photo at Food and Wine I guess the color doesn’t matter but I would like to know why some recipes that I have seen are almost a bright orange, is it maybe an addition of some chili powder?

It was tasty, a bit too spicy for me, but I am a real wimp when it comes to heat. I would probably make it again putting my own spin on it. I don’t like adding meat without sauteeing first, so I would do that, I would use less spice because it was a bit too spicy for me, would use less butter, half a stick rather than a whole stick, I would possibly thicken with cashew cream rather than heavy cream or even coconut milk. Well, I guess it’s not the same recipe then. It was very easy, took less than an hour to make and that I love.

What I learned making this recipe:

  1. There is a reason they say to use thighs I think they are sturdier, the breast tenders fell apart in the marinade when left overnight, I had to sieve so it is smooth.
  2. I think it would be worth it to mix your own or have someone custom mix the vindaloo spice mix to tailor to your taste, less of the super spicy stuff.  I like this it’s good but I think there are some things I would change to suit my taste. I thought I might have tasted cloves and I was right, I checked the list of spices and cloves were there albeit a small amount it was the last one mentioned.
  3. Although this is tasty I prefer to layer flavors, searing or sauteeing the meat adds a lot of flavor IMHO.

Butter Chicken

Andrew Zimmern for Food And Wine

  • 3/4 cup Greek yogurt
  • 1/4 cup plus 2 tablespoons vindaloo spice (see Note)
  • 3 tablespoons fresh lemon juice
  • 8 bone-in chicken thighs, skin removed
  • 1 stick salted butter
  • 2 large yellow onions, finely chopped
  • Kosher salt
  • Pepper
  • One 15-ounce can crushed tomatoes
  • 2/3 cup chicken stock or low-sodium broth
  • 1 cup heavy cream
  • Basmati rice, cilantro sprigs and chopped salted roasted cashews, for serving
  1. In a large bowl, mix the yogurt with the vindaloo spice and lemon juice. Add the chicken thighs and turn to coat. Cover with plastic wrap and refrigerate overnight.
  2. In a large enameled cast-iron casserole, melt the butter over moderate heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until golden brown, 12 to 15 minutes.
  3. Add the chicken and its marinade along with the crushed tomatoes and stock to the casserole and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes. Stir in the cream and simmer until the sauce is flavorful and the chicken is cooked through, 
10 to 12 minutes longer. Season with salt and pepper and serve with basmati rice, cilantro sprigs and chopped cashews.
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Community Meeting, Half Marathon, Bark Fest And a Noodle Bowl

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It has been a crazy few weeks. Have to say it is kind of a blur. Our neighborhood has been fighting a proposal by DOT to change Clinton Ave a two way street into a one way street with TWO buffered bike lanes. Safety for everyone on that stretch came into question. There are many big coop buildings with MANY elderly and disabled residents and we saw flaws in the plan because (in a nutshell) they did not take into account emergency vehicles, delivery vehicles, access-a-ride- fire trucks, sanitation trucks not to mention how the elderly and disabled can cross two bike lanes to get to their vehicles or service car.  The plan was ONLY considering cyclists. The 2 way (NEVER BEEN DONE BEFORE IN BROOKLYN) buffered bike lane would be curbside thereby eliminating curb side parking for residents with cars, the city has long been trying to make it as difficult, unsavory and as expensive as possible for those who drive. Limited parking would be in the middle of the street and the one lane would be going north bound. Traffic from the eliminated lane would be diverted to my street and one other.  My opposition to this plan is because of safety issues for the residents but also the block I live on CANNOT safely sustain any more traffic, it is already a bumper to bumper traffic nightmare during certain times of the day and it would get much much worse.

Even the elected's had concerns

Even the elected’s had concerns

I don’t own a car, I walk, take public transporation or even bike from time to time and I am all for safety for cyclists but this plan is only taking them into consideration and not the needs of the community as a whole. We fought back and fought back hard, opposition was HUGE and loud and it got ugly because the people from Transporation Alternatives, a very powerful and wealthy lobbying group for the cyclists were there to try to discredit us. In the end DOT temporarily withdrew their proposal and promised to go back to the drawing board, we will see but we are still mobilizing and fighting because the battle is has not been won there is only a short reprieve. More to come on this one.

Brooklyn Half Marathon

I had the honor and priviledge of holding the tape for the winners of the Air Bnb Brooklyn Half Marathon. What a great day it was, beautiful weather for running and over 27,000 runners started at the Brooklyn Museum on Eastern Parkway and the race ended at Coney Island. The race started at 7AM and I had to be at the finish line before 7:30AM, a very early morning, Percy is not used to having his morning walk at 5AM but he was a really good sport.

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Bark Fest

Percy is ready for bark fest

Percy is ready for bark fest

My friend Carla and I took our dogs, Percy and Olive to Bark Fest. It was in Manhattan on Pier 97 on the west side of the city. We bought VIP tickets which gave us some perks. It was my first bark fest, last year Nando was very ill and I couldn’t go, I have heard it’s fun so thought we would give it a try.

It was a beautiful day, not too hot a little over cast which was good for the dogs. I would have preferred it were held in a park with grass rather than a concrete pier. The people from Bark Box were the people who organized it. Honestly, it was ok but we were a little disappointed, It was packed there were thousands of people there, only 2 food trucks we had to wait in line almost 2 hours to get something to eat, there was a long line for everything. We got there right when it opened at 2 PM and got a few minutes in the VIP lounge  but after that there was over a 1 hour wait to get in. Would I go again? Doubt it.

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Spring Roll Bowl

I saw this on Pure Wow and thought it looked easy, delicious, light and fresh and I wanted to immediately make it. I did just that and it was really good, so good in fact that I had to make it again and tweak a bit. The first one I made I used chicken which I sauteed in sesame oil as called for in the recipe, the second time I marinated a pork tenderloin in soy sauce, lime, sesame oil and ginger. It really is a wonderful light meal.

Spring roll bowl with chicken

Spring roll bowl with chicken

SPICY PEANUT SAUCE

¾ cup smooth peanut butter

2 teaspoons sesame oil

3 tablespoons soy sauce

¼ cup rice vinegar

⅓ cup water

Juice of 1 lime

1 tablespoon agave or honey

2 teaspoons minced ginger

2 garlic cloves, minced

1 teaspoon Sriracha

Salt, to taste

DIRECTIONS

1. In a blender or food processor, combine the ingredients for the peanut sauce and process until smooth. If the sauce is too thick, add more water 1 tablespoon at a time. Set aside.

carrot, cucumber,watermelon radish spiralized

carrot, cucumber,watermelon radish spiralized

The bowl

2 boneless skinless chicken breasts or you can use pork tenderloin

sesame oil

boston lettuce

scallions

carrots ( I spiralized a purple carrot you can grate or cut into strips

straight thin cut rice noodles

cucumbers cut into strips

Avocado cut into slices

sesame rice crackers (optional)

Place some rice noodles in a bowl and fill with boiling water add some salt, add a little salt and let sit until noodles soften.

Clean lettuce and place in bowl, saute the chicken in sesame oil, season with salt and pepper and slice.

Cut cucumber into strips, spiralize or cut carrot into strips.

toasted cashews chopped as a garnish

lime wedges

Add whatever you like, avocado, eliminate meat entirely if you like. Drizzle with peanut sauce and enjoy.

The second time I made it I used pork tenderloin which I marinated in sesame oil, soy sauce and ginger and pan seared then finished in the oven. Takes only minutes.

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Chicken And Vegetable Roast For Fiesta Friday #104

Chicken and vegetables

Chicken and vegetables

This was a quick meal I made for yesterday’s dinner using what I had on hand, this really isn’t a recipe, you know how it is when you don’t really know what exactly to make and start putting things together.  I used boneless skinless chicken breasts, red micro potatoes, shallot, baby orange, red and yellow peppers, cherry tomatoes and garlic and before serving finished it with a parsley/garlic/lemon gremolata of sorts. Because I used boneless skinless breasts I made everything separately rather than roasting the vegetables in with the meat the entire time. You have to be careful how long you cook those breasts as they can dry out rather quickly and I wanted the vegetables to brown and caramelize. You can change the vegetables to suit your taste, add some spice if you like, harissa would be delicious, use chicken with skin and bones if you like. The whole meal took me about an hour and a half from start to finish and because I did most of it in the oven I didn’t have to babysit a pan on the stovetop.

For a change I thought I would bring a main course rather than dessert to Fiesta Friday. Join in, bring a dish and remember to link to Fiesta Friday, Angie’s old blog The Novice Gardener is no more it’s all in one place now. Angie and her lovely co hosts this week are  Mila @ milkandbun and Hilda @ Along The Grapevine

See you at the party!!!

Chicken and vegetable roast

Serves 3 or 4

3 boneless skinless chicken breasts

1 lemon

3 small cloves garlic smashed

12 micro potatoes cleaned and cut in half

6 baby peppers of assorted colors halved, seeds and membranes removed

12 cherry tomatoes cleaned and cut in half

1 shallot cut in half

1 cup chopped parsley

Pre heat the oven to 375 degree’s. Line a sheet pan with parchment paper and place the tomatoes, peppers and shallot, drizzle with olive oil, season with salt and pepper and roast in the oven for 30 minutes. Remove and set aside. Place another sheet of parchement and add the potatoes, drizzle with olive oil, season with salt and pepper and roast for 30 minutes. Set aside.

Heat oven to 425 degree’s. Rub the chicken with olive oil, season with salt and pepper and thyme. Heat cast iron skillet or heavy pan on stove top, get it good and hot. Add some olive oil and the chicken breasts, sear until lightly browned. Remove from heat source. Add the garlic cloves, squeeze half a lemon onto the chicken, cut the lemon half in two and throw in the pan. Roast the chicken for 15 minutes remove from the oven, and take the lemon quarters and garlic out of the pan, set the garlic aside and discard the lemon, (NOTE: If there is a lot of liquid or oil in the pan remove all but a few tablespoons before adding the vegetables) add the potatoes and other vegetables and arrange arround the chicken breasts. Return to the oven and roast for another 15 minutes, the internal temperature of the chicken breast should be 165 degree’s. While the chicken and vegetables are in the oven chop the parsley, cut the soft garlic and add, squeeze the juice of the remaining half lemon on and season with salt and pepper.

When ready to serve, garnish with the parsley mixture.

Cocktail Turkey Meatballs In Cognac Cream Sauce For Fiesta Friday #96

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I hope everyone had a wondeful Thanksgiving and is spending today relaxing. This is not made with leftover turkey,  I have plenty of that but with ground turkey and this is a recipe I posted in May 2012. I tweaked it for Fiesta Friday, making the meatballs cocktail size and adding some cognac to the cream sauce to make it festive. I actually made these a week ago and they were so good I wanted to bring them to the party. Great on their own or with bread, rice or roasted potatoes.

After probably the biggest food holiday of the year Angie still manages to host this party, you are amazing Angie!! This week there are no co hosts everyone is recovering from the big day. Follow this link to join the party!

Meatballs:
2 lbs ground turkey
1 shallot or small onion chopped
1 clove garlic minced
2 thick slices of bread soaked in milk
salt and pepper to taste

I added chopped parsley, it’s optional and if you do just a few tbs is all you need.

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The Sauce:
2 cups chicken stock
3 tbs flour
1/3 cup heavy cream
1/2 cup milk
3 tbs cognac or brandy  and 1 tbs worcestershire sauce

Heat some olive oil in skillet, saute onions until they are soft. In mixing bowl add the turkey, bread soaked in milk, garlic powder, salt and pepper, when onions are done add to the turkey mixture. Stir to combine all ingredients and form into meatballs. In same skillet fry the meatballs, browning on all sides but don’t cook them through. Remove from skillet, using the same skillet with the drippings add the flour, you are making a roux, stir so that its mixed with the pan drippings and let it cook for about a minute. whisk in the the stock, cream, milk,cognac and worcestershire, season with salt and pepper and let it cook so that it thickens.
Place meatballs in baking dish and pour cream sauce over them. Bake in 400 degree oven for 15-20 minutes.

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Thanksgiving Preparation

Photo by James Ransom

Photo by James Ransom for food52

I don’t know where the time went, next week is Thanksgiving. It dawned on me today so I started prepping. I make the same thing every single year, no change there would be a coup if I did. Part of me didn’t want Thanksgiving to get here even though it’s my favorite holiday, it’s my first without Izzy and Nando and I feel sad.  That said I have started prepping, write the shopping list, order the turkey, make what I can in advance, bread cubes are drying in oven as I type this. Took a whole chicken out of the freezer to make stock. There is a lot of work and planning that goes into one meal and I do what I can in advance. Is that what you do? I usually have 8-10 here for Thanksgiving. How many do you have over?

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What are your plans for Thanksgiving? Do you cook/host the meal or go to friends or relatives. Have you started preparing? Would love to know what everyone does, I know that some of you from other countries do not celebrate Thanksgiving. What is on the menu at your house? Traditional or non traditional or a mixture of both. Here is my menu with links to the recipes.

Butter and herb roasted turkey

Dressing

mashed potatoes- yukon gold, sour cream. butter salt and pepper

brussels sprouts- oven roasted

corn – steamed and served with some butter

homemade potato dinner rolls

cranberry sauce- use the recipe on the ocean spray package but sub fresh squeezed orange juice for the water and add some orange zest.

pumpkin and pecan pie – I usually just use the pumpkin pie recipe on the can of LIbby’s pumpkin, may do something different this year from my good friend Johnny at Kitschen Flavors.

I have a pretty strict time line making as much as I can in advance.

Done in advance:

Make chicken stock (need for dressing)

Make cornbread and air dry (2 days before I make the dressing)

Dry bread cubes for dressing (doing that today)

Cranberry sauce made ahead and refrigerated (making it this weekend)

Make compound butter for turkey (Monday)

Make pie dough and refrigerate (Tuesday)

Day before:

Prep the turkey putting the compound butter under the skin, and refrigerate.

Make dressing cover refrigerate.

Make the bread dough, form into rolls, cover and refrigerate until a few hours before baking them.

Make the pies plus an extra for a friend, the apple and pear tart

Thanksgiving Day:

We eat late around 5:30 or 6PM. I’ve heard that most eat early like lunch time. This is actually the easiest day, I have already done a lot of the work. Set the table, get the wine ready, refrigerate the white, let the red breathe/decant.

Turkey goes in at around noon – I get at 18-20 lb turkey and it’s done in 3 ish hours because of the fast cooking method I use in my graniteware pan.

Peel potatoes and cut and let sit in cold salted water until ready to boil. (Usually around 4PM)

Make the corn and brussels sprouts.

Bake the dressing

Bake the rolls right before dinner is served so they are hot.

Whew, it’s a lot of work but I wouldn’t have it any other way. Love Thanksgiving!!

Izzy And Nando

Izzy And Nando

 

Selma’s Extraordinary Marinated And Roasted Chicken, Potatoes And Chickpeas

This is a very special Fiesta Friday, we have lost a dear friend, Selma from Selma’s table succumbed to cancer on July 4th. I never had the pleasure of meeting her personally and only knew her through her blog, we exchanged a few emails she was encouraging me about my sour dough starter. Her starter made it’s way around the blogging community, she was generous with her time and advise and talent.

Her recipes were rustic and full of flavor. She was a great recipe writer, developer, photographer and of course an amazing cook, you can tell she cooked with love.  As many of you know I am very active as a contributor at Food52, when I saw that her amazing chicken dish was a finalist in the contest for “The best one pot meal” I literally jumped for joy. I saved the recipe meaning to try it,  but life got in the way and I forgot about it. It was a well deserved win for Selma, this dish is incredible. I mean INCREDIBLE, I kid you not it is so loaded with flavor when you take your first bite all you can do is close your eyes and thank her. If you are not vegetarian make this dish NOW, it’s that good. If you are vegetarian visit Elaine’s amazing blog Foodbod and make the dish that inspired Selma’s contest winning recipe

If you have never visited Selma’s Table please do, make one of her fantastic recipes and you will see what I mean when I say what a wonderfully talented cook she was. When the editors at Food52 found out about Selma’s passing they decided to post a tribute to her highlighting several of her recipes, look for it today on Food52 (here it is).  This week along with Angie@The Novice Gardener/Fiesta Friday we are joined by Elaine@foodbod, Jhuls@The Not So Creative Cook, and Sue@birgerbird to remember Selma and honor her life as we cooks do best by preparing Selma’s recipes. If you would like to participate in this special tribute to Selma simply click on the link above, you don’t have to cook if you have a poem or anything that you feel celebrates Selma’s life it would be great.

Selma, you were/are loved by so many and your presence will be sorely missed.

Selma's Chicken

Selma’s Extraordinary Marinated Chicken,potatoes and chickpeas

Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas

By Selma | Selma’s Table

Food52 Editors’ Comments: WHO: Divasparkle is an adventurous cook who hails from across the pond, in London. WHAT: A comforting one-dish meal with a sauce built in. HOW: If you’ve read the title of this recipe, you know the method — just marinate, roast, and eat. WHY WE LOVE IT: This is the ultimate dinner-party dish; it will taste like you’ve been working on it all day, but you’ll know the truth: You spent 10 minutes mixing the marinade and turning on the oven, and had the rest of the day to yourself. Tell them, or don’t; it’s up to you.

After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken. And when combined with the crispy bits of chickpeas, tender chicken, and marinade-sodden potatoes, it’s heaven on a plate. This is adapted from Elaine Boddy’s “Lebanese Inspired Potatoes and Chickpeas” from her lovely blog “foodbod.”

Serves 4 to 6

  • 400 grams chickpeas (about one 15-ounce can)
  • 800 grams (1 3/4 pounds) potatoes
  • 1 medium head of garlic, cloves separated
  • 8 bone in, skin on, chicken thighs
  • For the marinade:
  • 1 tablespoon olive oil
  • 2 to 3 lemons
  • 1 1/2 teaspoon brown sugar
  • 1 tablespoon mayonnaise
  • 1 tablespoon buttermilk
  • 1 teaspoon harissa paste (or to your taste)
  • 1/2 teaspoon chile flakes
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to season
  • To finish/serve:
  • 2 teaspoons dry-roasted whole cumin seeds
  • 80 grams chopped coriander leaves and stalks (or one small handful)
  • 300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)
  1. The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.
  2. Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
  3. Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)
  4. An hour or so before you are ready to eat, heat the oven to 200º C (375º F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through, and the chickpeas get a little crunchy. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.
  5. Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped.
so delicious

so delicious

Asking For Your Vote…..

 

Salad e Olivieh,flat bread

Salad e Olivieh,flat bread

Things have been tough here, I am overwhelmed with everything and have not cooked or posted anything. I am sorry. This brightened my day, I am really shocked but my recipe for Persian Potato Salad, Salad e Oliveh is a finalist at Food 52. Honestly, I have been so pre occupied with both work and caring for Nando I forgot I entered it and when I saw an email today congratulating me my jaw literally dropped., well maybe not literally but I was genuinely surprised.

I posted the recipe here on the blog a few months ago, it remains one of my all time favorite Persian recipes. so simple and delicious. It’s potato salad with a twist, this is a meal. I like to servie with Naan or pita that is warm, and lots of lemon and olive oil for extra flavor.

I am sorry I have been so absent, the update is that I am over whelmed. tired and sad. Work is very busy and Nando is a full time responsibility it is like having an infant in the house. I have to have someone stay with him when I leave to go to an appointment, he cannot be alone for more than a few minutes.

I again ask for your vote, I hope you all stick with me through this tough time and forgive me for my absence. Thank you so much.

Food 52 photo

Food 52 photo