Seared Chicken Thighs with Coconut, Tamarind and Spiced Vegetables

Watch me make this on my YouTube Channel!

Yield: 4 servings

1¾ teaspoons kosher salt, divided

1 teaspoon neutral oil, such as grapeseed oil

2 pounds bone-in, skin-on chicken thighs, excess fat trimmed and pat dry

2 tablespoons minced garlic, grated on a Microplane

2 tablespoons minced ginger, grated on a Microplane

2 teaspoons cumin seed

1 teaspoon coriander seed

1 teaspoon brown mustard seed

¼ teaspoon ground turmeric

1/8 teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

2 medium yellow onions, peeled, halved and thinly sliced lengthwise

3 large carrots, peeled and medium diced

3 medium delicata squash (2 pounds), ends trimmed, halved lengthwise, seeded and sliced into 1/3-inch half moons

1 (5.4-ounce) can coconut cream

3 tablespoons tamarind concentrate

1 teaspoon dark brown sugar

1 tablespoon freshly squeezed lime juice

½ cup fresh cilantro leaves

Season the chicken all over with 1 teaspoon of salt.

Adjust an oven rack to the middle-lower position and preheat the oven to 425 degrees Fahrenheit.

Open a few windows and/or turn on the oven hood/fan; it might get a little smoky!

Heat a heavy 5.5 quart Dutch oven over medium-high until hot, then add the oil. It will most likely start to smoke. Swirl the pan to distribute the oil and place the chicken thighs skin side down in the pan. Cook until the skin turns golden brown, approximately 5 to 7 minutes. Remove chicken and transfer to a plate, skin side up.

Reduce heat to medium. Add the garlic, ginger, cumin, coriander, mustard seed, turmeric, cayenne and black pepper. Stir continuously until fragrant, 1 to 2 minutes.

Add the onion, carrots, squash and ½ teaspoon salt. Stir to combine. Cook, stirring occasionally, until the onions begin to soften, approximately 5 to 7 minutes.

Remove from heat and place the chicken atop the vegetables, skin side up.

Transfer to the oven and cook, uncovered, until the thighs reach an internal temperature of at least 175 degrees, approximately 30 minutes.

While the chicken is cooking, add the coconut cream, tamarind, brown sugar, lime juice and ¼ teaspoon kosher salt to a small bowl. Stir to combine until the brown sugar and salt have dissolved. Set aside.

After 30 minutes, remove the Dutch oven from the oven. Transfer the chicken to a plate, skin side up. Stir the coconut tamarind sauce into the vegetables.

To serve, add a scoop of vegetables to a shallow bowl. Top with cilantro leaves, followed by a chicken thigh (skin side up).

Chicken Teriyaki Pilaf with Butternut Squash and Mushrooms

TeriyakiChix

Watch me make this on my YouTube!

Yield: 4 to 6 servings

Teriyaki Chicken:

1/3 cup soy sauce

3 tablespoons granulated sugar

3 tablespoons mirin

1 teaspoon freshly grated ginger, grated on a Microplane

¼ teaspoon freshly grated garlic, grated on a Microplane

1½ pounds boneless skinless chicken thighs

Add all ingredients, except chicken, to a medium saucepan (do not put over heat) and stir until sugar has dissolved. Add chicken and stir to coat. Let sit at room temperature while you prep the pilaf.

Pilaf:

2 tablespoons neutral oil, such as grapeseed oil

2 tablespoons toasted sesame oil

1 tablespoon freshly grated ginger, grated on a Microplane

1½ tablespoons minced garlic

1 large shallot, peeled and thinly sliced

1 pound cremini mushrooms, thinly sliced

1 cup Jasmine rice, rinsed and drained well

1¼ cup chicken stock

2 tablespoons rice wine vinegar

3 tablespoons white miso

2 pounds butternut squash, peeled, seeded and diced medium

¼ teaspoon freshly ground black pepper

2 scallions, thinly sliced on a bias, white and green parts

2 teaspoons sesame seeds

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Add the oils, ginger, garlic and shallot to a 5.5 quart dutch oven and cook over medium heat, stirring frequently, until shallots are soft and translucent, approximately 5 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their liquid and are soft, approximately 5 minutes.

Add rice, stir to combine and cook for 2 minutes, stirring frequently.

Add stock and rice wine vinegar. Stir to combine. Add miso and stir until incorporated fully. Add squash and pepper and stir to combine. Level rice mixture with a spatula. Add the chicken thighs (but not the sauce – keep the sauce in the saucepan!) in a single layer on top of the mixture. Cook, uncovered, until mixture is simmering all the way through (center and sides – everywhere!). Once a simmer is achieved, cover and transfer to oven. Bake for 20 minutes.

Remove from oven (keep covered) and let rest, covered, for 20 minutes.

While the pilaf is resting, put the teriyaki sauce over low heat and reduce, stirring occasionally, until 1/3 cup sauce remains. Remove from heat. (You may want/need to reheat sauce if you wait a long time before serving pilaf).

Pour teriyaki sauce over the chicken. Top with scallions and sesame seeds and serve!

Curried Butternut Squash Soup with Pomegranate Seeds

Curried Butternut Squash Soup

Yield: 4 to 6 servings

 

1 (3½-4 pound) butternut squash, peeled, seeded, then cut into 1-inch cubes

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

1 teaspoon yellow curry powder

1 teaspoon finely chopped fresh thyme

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

⅛ teaspoon ground cinnamon

4 cups chicken stock or vegetable stock

½ cup freshly squeezed orange juice

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Crème fraîche, for serving

Pomegranate seeds, for serving

 

Adjust an oven rack to the middle position, then preheat the oven to 475ºF.

Add the squash, salt, a few good cranks of pepper and a healthy drizzle of olive oil (enough to fully coat all the squash) to a large bowl and mix well.

Spread the seasoned squash in a single layer on a parchment paper-lined sheet pan and roast, uncovered, for approximately 30 minutes, stirring after 15 minutes, until nicely caramelized and cooked through. Remove from the oven and season to taste with salt and pepper.

Add 3 tablespoons of olive oil, the onions, chile flakes, curry powder and thyme to a small pot and cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Add the garlic and cook until fragrant, 1 minute.

Add the cinnamon, roasted squash and stock to the caramelized onions. Cover, increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the remaining 2 tablespoons olive oil and orange juice and purée with an immersion blender until smooth. Season to taste with salt and pepper.

Spoon the soup into bowls and garnish with chopped parsley, a dollop of crème fraîche, and some pomegranate seeds.

Summer Squash Salad with Pecorino Romano and Capers

Summer Squash Salad with Pecorino Romano and Capers

Summer Squash Salad with Pecorino Romano and Capers

Yield: 6 servings

 

Vinaigrette:

2 tablespoons white wine vinegar

2 tablespoons freshly squeezed lemon juice

1 medium shallot, peeled and diced finely (3 tablespoons)

3 tablespoons extra-virgin olive oil

Freshly ground black pepper, to taste

 

Salad:

3 small zucchini or summer squash (mix of both, preferably)

Kosher salt, to taste

1 tablespoon capers, rinsed and drained

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

¼ cup roughly chopped fresh flat-leaf Italian parsley

 

1. In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

2. Using a mandoline or your vegetable peeler, carefully slice the zucchini lengthwise into 1/16-inch thick slices lengthwise. The slices will resemble wide pasta noodles. Season to taste with salt and pepper.

3. Place the zucchini in a medium bowl.

4. Whisk the olive oil into the shallot mixture and add the capers. On a plate, loosely arrange some zucchini slices into a small pile, then spoon some of the caper vinaigrette over the top.

5. Lastly, using a vegetable peeler, top with some shavings of cheese and some of the parsley.