Spice Encrusted Chicken Thighs with Roasted Smashed Sweet Potatoes and Pomegranate Relish

Watch me make this on my YouTube Channel!
Watch me make this on my YouTube Channel!

Yields: 4 servings

Chicken:

1 teaspoon ground fennel

2 teaspoons ground cumin

½ teaspoon ground coriander

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon granulated sugar

½ teaspoon sherry vinegar

1 tablespoon minced garlic (grated on a Microplane)

2 tablespoons extra virgin olive oil

1½ pounds boneless skinless chicken thighs

Adjust an oven rack to the upper middle position and preheat the oven to 400 degrees Fahrenheit.

Add all the ingredients, except the chicken, to a medium bowl and mix to combine. Add the chicken thighs and mix well. Set aside.

Sweet potatoes:

2 pounds sweet potatoes (preferably garnet or jewel), peeled and diced into 1/3 to ½-inch cubes

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra virgin olive oil

Add all ingredients to a medium bowl and mix well to combine.

Spread the sweet potatoes in a single layer on a parchment lined sheet tray. (Reserve the bowl i.e. do not clean it!)

Place the spiced chicken thighs in a single layer over the sweet potatoes.

Transfer to the oven and bake for 30 to 35 minutes, rotating the sheet tray after 15 minutes, until the chicken thighs reach 190 degrees internal temperature.

Remove sheet tray from the oven and transfer chicken thighs to a plate and transfer the cooked sweet potatoes to the reserved bowl. Lightly mash the potatoes with a fork. Season to taste with salt and pepper.

Pomegranate Relish:

2/3 cup pomegranate seeds

½ cup finely chopped roasted salted pecans

1/3 cup small diced shallot

1 teaspoon orange zest (zested on a Microplane)

3 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh flat leaf Italian parsley

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 teaspoon sherry vinegar

2 tablespoons extra virgin olive oil

While the chicken is cooking, add all ingredients to a small bowl. Mix to combine. Set aside.

To serve, place mashed sweet potatoes on a plate and top with a chicken thigh. Spoon over some pomegranate relish.

Apple, Frisée & Radicchio Salad 
with Lemon Kefir Dressing

apple-frise--radicchio-salad-with-lemon-kefir-dressing-image

Apple, Frisée & Radicchio Salad 
with Lemon Kefir Dressing


(Find out more about kefir which you can find in the yogurt section of your grocery store. My fave brand right now is Wallaby, which you can find at Whole Foods.)

Yields: 4 servings

1 large shallot, peeled and diced small (3 tablespoons)
3 tablespoons freshly squeezed lemon juice
2 tablespoons roasted walnut oil
2 tablespoon grapeseed oil
5 tablespoons whole milk kefir
10-ounces of frisee (2 small heads), bottom ½-inch (core) cut off and leaves cut into 1-inch pieces
4-ounces radicchio (half of one small head), halved lengthwise and cut into 1/3-inch slices
20 large fresh mint leaves, chopped roughly
¾ cup roughly chopped fresh flat-leaf Italian parsley
2 apples (Fuji, Pink Lady or Honeycrisp), cored and sliced into 1/8-inch slices
½ cup toasted walnuts, chopped roughly
7 small French radishes, quartered
2 Persian cucumbers, sliced in half lengthwise and cut on a bias (¼-inch thickness)
kosher salt, to taste
freshly ground black pepper, to taste

In a small container with a tight fitting lid, combine the shallot, lemon juice, walnut and grapeseed oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl. Add the kefir and repeat the shaking (or whisking) process. (Makes approximately ¾ cups of dressing.)

In a large bowl, combine the frisee, raddichio, mint, parsley, apple, walnuts, radish, cucumbers and dressing. Mix together. Season to taste with salt and pepper.

Divide the salad equally among plates and serve.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

Mint Ginger Watermelon Ice Pops

After using 1 cup of watermelon for the ice pops, grab a spoon and eat watermelon until you consume it all. Yup. This pretty much sums up my summer so far!

Mint Ginger Watermelon Ice Pop

Mint Ginger Watermelon Ice Pop

Yield: 6 ice pops

 

1 cup watermelon, deseeded

1 ½ teaspoon minced fresh ginger

8 mint leaves, finely chopped

¾ cup water

6 tablespoons granulated or cane sugar

2 tablespoons freshly squeezed lemon juice

 

Put all ingredients in a blender and blend on high for 1 minute.

Pour into ice pop molds and freeze.

Wild Dungeness Crab Stew

It’s a one pot wonder, it’s delicious, healthy, sustainable and it’ll serve a family, dinner party or just yourself – for many meals. What more could you ask for?

Wild Dungeness Crab Stew

Wild Dungeness Crab Stew

Yield: 6 to 8 servings

4 tablespoons extra-virgin olive oil

2 medium yellow onions, peeled and diced small

1 fennel bulb, cored and diced medium

4 celery stalks, cut into thirds lengthwise and diced small

6 carrots, peeled and chopped roughly

¼ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

6 garlic cloves, peeled and minced

2 teaspoons Old Bay Seasoning

3 cups corn kernels

2 ½ cups lima beans

2 (14-ounce) cans diced tomatoes, preferably fire-roasted

1 pound Yukon Gold potatoes, spots or greening removed and diced medium

4 cups vegetable stock

5 sprigs thyme, tied together with the bay leaves (use butcher’s twine)

2 bay leaves, tied together with the thyme sprigs (use butcher’s twine)

1 tablespoon Worcestershire sauce

1 pound Dungeness crab meat

Fresh flat-leaf Italian parsley, for garnish

In a 5.5 quart pot, set over medium heat, add the olive oil and the onions. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft, translucent, and lightly caramelized.

Add the fennel and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the celery and fennel begin to soften.

Add the carrots, salt and pepper and cook, stirring occasionally for 6 to 8 minutes until the carrots begin to soften.

Add the garlic and the Old Bay seasoning and cook until fragrant, approximately 1 minute.

Add the corn, lima beans, tomatoes, potatoes, stock, and herb bundle. Simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are just cooked through.

Turn off the heat. Add the Worcestershire sauce and stir to combine.

Add the crab, gently stir to combine and adjust the seasoning with additional salt and pepper.

Remove and discard herb bundle and serve stew in bowls garnished with some hand torn parsley.