Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique. In this recipe, chicken thighs are briefly marinated and tossed with a little cornstarch before they’re cooked in a skillet. The meat is seared or broiled, then given a lustrous shine with a glaze of soy, mirin and sugar.
We happened to have one-pound packages of chicken thighs in the freezer so we thawed one of them. It is less that the 1 1⁄2 pounds called for, but since it was just the two of us, we figured it was plenty. We probably could have gotten away with cooking the chicken in one batch instead of two. All of the other ingredient amounts were kept as is.
Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking. “Donburi” refers to individual one-bowl meals of rice with various toppings. To complement the chicken and add texture and freshness to the donburi, we also threw together a simple cabbage slaw.
1 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
1/4 cup mirin
2 tsp. white sugar
1 Tbsp. finely grated fresh ginger
1 1/2 cups finely shredded green cabbage
3 medium scallions, thinly sliced on bias
2 tsp. unseasoned rice vinegar
1/4 tsp. toasted sesame oil
2 Tbsp. cornstarch
4 tsp. grapeseed or other neutral oil, divided
4 cups cooked Japanese-style short-grain rice, hot
In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours.
Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside.
Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes.
Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken.
Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat.
Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.
For this “stew” if you will, meaty bone-in chicken thighs are seasoned with smoked paprika, salt, and pepper and then browned to build a base of flavor with a subtle, smoky depth of braised chicken with hearty stewed lentils. Next, the onions, tomatoes, and carrot are sautéed and layered in garlic, tomato paste, and earthy fresh thyme to keep the flavor rich and complex.
Tomato paste plays double-duty, adding savoriness while helping to thicken the lentils. The browned chicken thighs are nestled into the lentils, fortifying them with chicken stock and some extra smoked paprika, and braises the mixture uncovered in the oven.
Keeping the Dutch oven uncovered thickens the stewed lentils as the chicken braises. Whisking a splash of sherry vinegar in at the end brightens the dish and helps break down some of the lentils, adding body and creaminess.
Preferably use a large, 6-quart Dutch oven; if your Dutch oven is smaller, you will need to sear the chicken in batches and allow the chicken to overlap slightly in the lentil mixture in step 4. Whisking the lentils vigorously in step 5 helps create a rich, creamy sauce.
2 large plum tomatoes, cored and chopped1 onion, chopped fine
1 carrot, peeled and chopped fine
6 garlic cloves, minced
2 Tbsp. tomato paste
1 tsp. chopped fresh thyme
½ tsp. red pepper flakes
4 cups chicken broth
1 cup green lentils, picked over and rinsed
1 Tbsp. sherry vinegar
½ cup chopped fresh cilantro
Adjust oven rack to middle position and heat oven to 375 degrees. Combine 2 teaspoons salt, 1 teaspoon paprika, and ½ teaspoon pepper in small bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook until skin is well browned, 12 to 16 minutes; transfer chicken to plate.
Add tomatoes, onion, carrot, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper to fat remaining in pot and reduce heat to medium. Cook, stirring often, until tomatoes begin to break down, 3 to 5 minutes.
Stir in garlic, tomato paste, thyme, and pepper flakes and cook, stirring constantly, until fond begins to form on bottom of pot, 3 to 4 minutes.
Stir in broth, scraping up browned bits. Stir in lentils and remaining 1 teaspoon paprika. Nestle chicken into lentil mixture, skin side up, and bring to simmer over high heat.
Transfer pot to oven and cook, uncovered, until chicken registers at least 185 degrees, 35 to 40 minutes.
Transfer chicken to clean plate. Return pot (handles will be very hot) to stovetop and continue to cook lentil mixture over medium heat, stirring often, until liquid is thickened and lentils are fully tender, 5 to 7 minutes longer.
Add vinegar and whisk vigorously until liquid is creamy, about 30 seconds (lentil mixture will thicken as it cools). Season with salt and pepper to taste.
Transfer lentils to shallow serving bowls and top each portion with 2 chicken thighs. Sprinkle with cilantro and serve.
This Peruvian chicken escabeche is seasoned with aji amarillo, an orange-yellow chili ubiquitous to that country’s cuisine. In the U.S., the chilies are difficult to find fresh, but aji amarillo paste, sold in jars, is available in some well-stocked markets, specialty stores, or easily online. We purchased it online as a 3-pack with two other Peruvian pastes.
Escabeche is made by soaking meat or seafood in an acidic marinade after cooking, allowing the addition of bright flavors without altering the texture of the meat. The fruity, yet earthy flavor of aji amarillo is an important part of this dish, but if you cannot find the paste, use 1 or 2 seeded and finely minced jalapeños.
FYI–Don’t use regular chili powder instead of pure ancho chili powder. Regular chili powder is a spice blend, whereas ancho chili powder contains only ancho chilies. If you can’t find the powdered, grind some dried ancho chilies in a spice grinder, as shown above.
Because the skin was removed, you might encounter the chicken meat sticking to the pan. Try to pry most of it off the pan, but it is OK to leave some of the meat because it will make a nice fond and release itself once the liquids are added in. It was delicious served with the onion mixture on top of the thighs over a bed of garlic rice.
3 medium red onions, halved and sliced ¾-inch thick
1 large orange bell pepper, stemmed, seeded and sliced into ¼-inch strips
1/3 cup white wine vinegar
Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chicken in a single layer and cook on each side, without disturbing, until deep golden brown, 3 to 5 minutes per side. Add the broth and bring to a boil. Cover, reduce to low and simmer until a skewer inserted into the largest thigh meets no resistance, 10 to 15 minutes.
Transfer the chicken to a serving dish and cover with foil. Bring the cooking liquid to a boil over high and cook until reduced to 1 cup, about 5 minutes. Transfer to a small bowl or measuring cup and set aside.
In the same pot, heat the remaining 1 tablespoon oil over medium until shimmering. Add the garlic, aji amarillo paste, ancho chili and cumin, then cook, scraping the bottom, until browned and fragrant, about 1 minute. Stir in the onions, bell pepper, 2 teaspoons salt and ¼ teaspoon pepper, then add the vinegar. Cook, stirring, until the onions have begun to soften and the sauce is just thick enough to coat the vegetables, 2 to 3 minutes. Add the reduced broth, bring to a simmer over medium-high and cook, stirring, until thickened to a glaze, about 10 minutes.
Pour the sauce and vegetables over the reserved chicken. Cover and let rest for 10 minutes, then serve.
This tasty Asian sauce is quite adaptable to any stir-fry. Go ahead and double it if desired so that you have enough for an additional stir-fry in the future. The choice of vegetables is also a personal preference, but try to keep the total amounts about the same.
Prep all ingredients before you start the stir-fry. We substituted hatch chile peppers for the green bell because it was a new item that we had never tried before. They look very similar to long hots, which are quite spicy. The package indicated they had a medium heat level—we thought they were milder than that. They also take a bit longer than the red bell pepper to soften in the wok.
6-8 scallions, trimmed with whites cut into 1″ lengths, greens sliced thin for garnish
4 garlic scape stems cut into 1/2″lengths; or 3 garlic cloves sliced thin
1 each red and green bell pepper, stemmed, seeded and cut into 1″ pieces
I lb. boneless, skinless chicken thighs, cut into 1″ chunks
1/2 cup fresh basil leaves, roughly chopped
1 cup white rice, cooked according to package directions
Heat a large wok on high. Add 1 tablespoon peanut oil. When smoking, add scallions and garlic stirring constantly for 2 minutes, then place into a large bowl.
Add 1 more tablespoon to wok and toss in bell pepper pieces, stir continuously for 2-3 minutes until they start to soften. Put in bowl with scallions.
Put final tablespoon peanut oil into wok and then add chicken. Let chicken sit in hot wok for one full minute before you start to flip; then stir until the pink disappears. Add chicken to bowl with vegetables.
Pour reserved black bean sauce into wok, when hot dump all of the bowl ingredients into wok and stir-fry for 1 minute.
Serve steamed rice on each dinner plate topped with stir-fry. Garnish with chopped basil and scallion greens.
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken.
This dish needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There’s plenty of coconut milk broth to spoon over rice or noodles; or even platha, a buttery, flaky Burmese flatbread, for dipping.
Based on reader reviews claiming the curry was too soupy, we omitted adding any water. Other changes included altering the amounts of the spices including adding Thai red curry paste and fresh ginger to the mixture. These changes are noted in the list below.
In order to make the most of the ingredients, it is important to let the curry sit for 20 minutes at the end. This allows the chicken to soak in more flavors as the curry cools.
Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and ginger and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. The broth will thin out as the chicken starts to release its juices.
Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, about 30 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder, cayenne and Thai red curry paste and simmer briefly and remove from the heat.
Let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired.
Serve over rice or noodles, with bowls of cilantro and lime wedges.
These luscious kebabs are an adaptation of the mishkaki from “Feast: Food of the Islamic World” by Anissa Helou, reinterpreted by Milk Street. Mishkaki are grilled skewers of marinated meat from Zanzibar, an archipelago in the Indian Ocean, just off the coast of Tanzania. So transport yourself to another land while in the comfort of your own home and enjoy a laid-back feast of Ginger-Curry Grilled Chicken Kebabs.
Zanzibar’s cuisine represents a fusion of the people and cultures—Persian, Portuguese, Arabic—that once colonized or settled in the area. Chunks of chicken are marinated in an aromatic mixture of their spices including ginger, garlic, tomato paste and lemon juice before they’re skewered and grilled.
Don’t worry if the cut pieces of chicken are irregularly shaped. As long as they’re similarly sized, shape isn’t important. Don’t crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.
While it was suggested to serve with warm naan and plain yogurt for drizzling; we paired ours in combo with another Mediterranean dish Bulgar Pilaf with Cremini Mushrooms. Suffice it to say, we fell in love with this tasty meal. And the leftovers were just as good!
2 lbs. boneless, skinless chicken thighs or breasts, trimmed and cut into 1½-inch chunks
1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1¼ teaspoons salt and ½ teaspoon black pepper.
Add the chicken and mix with your hands, rubbing the seasonings into the meat, until evenly coated. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours.
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 8 metal skewers. Place the skewers on the grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
Transfer to a platter and serve with lemon wedges.
Tahchin is a traditional Persian dish of basmati rice mixed with saffron, yogurt and egg yolks, then baked into a cake. Here however, a tahchin morgh, or tahchin with chicken is made with a shortcut by simply layering uncooked pieces of seasoned chicken thighs into the rice so they bake right into the grains.
You will need a 9-inch deep-dish glass pie plate for this recipe. The glass not only conducts heat well so the rice forms a nice bottom crust, it also allows you to monitor browning. For make-ahead convenience, Milk Street says the rice can be put into the pie plate, covered and refrigerated for up to eight hours. When you’re ready to bake, drizzle on the melted butter, cover with foil and bake as directed.
I wasn’t so sure that I’d be bowled over by this recipe, but after a few bites I realized just how good it was! We omitted the currants, but kept everything else the same. Even though it is a one pan meal, it uses numerous bowls and containers to prep the ingredients, so make sure you have a dish washer on hand 😉
NOTE: Don’t use a metal baking pan or a ceramic pie plate. Neither will brown and crisp the bottom crust as well as glass. Also, be sure the oven rack is in the lowest position, as proximity to the heating element will assist with browning.
Saffron-Spiked Crispy Rice with Chicken and Lemon Zest
12 oz. boneless, skinless chicken thighs, trimmed and cut into 1- to 1½-inch pieces
3 tsp. grated lemon zest, divided
2 medium garlic cloves, finely grated
Kosher salt and ground black pepper
1/2 cup plain whole-milk Greek yogurt
1 large egg yolk
3 Tbsp. dried currants
2 Tbsp. salted butter, melted
Chopped fresh flat-leaf parsley, to serve
Roughly chopped roasted pistachios, to serve
In a medium bowl, combine the rice with enough water to cover by about 1 inch. Set aside at room temperature for at least 30 minutes or up 12 hours. Drain the rice in a fine-mesh sieve, then rinse under cool running water and drain again.
In a small bowl, stir together the saffron and boiling water; set aside. Heat the oven to 400°F with a rack in the lowest position. Brush the bottom and sides of a 9-inch deep-dish glass pie plate with 2 tablespoons of the oil.
In a medium bowl, combine the chicken, remaining 1 tablespoon oil, 1 teaspoon of the lemon zest, the garlic, ½ teaspoon each salt and pepper and 1 tablespoon of the saffron water. Stir until the chicken is evenly coated; set aside at room temperature.
In a large saucepan, bring 2 quarts water to a boil. Meanwhile, in a large bowl, combine the yogurt, egg yolk, remaining 2 teaspoons lemon zest and remaining saffron water; whisk until well combined.
When the water reaches a boil, stir in the rice and 2 tablespoons salt. Return to a boil and cook, stirring occasionally, for 5 minutes; it will not be fully cooked. Drain the rice in a fine-holed colander or large fine-mesh sieve, shaking to remove excess water. Add the rice to the yogurt mixture and stir until thoroughly combined.
Add about 1½ cups rice mixture to the prepared pie plate, gently pressing it into an even layer over the bottom and about halfway up the sides. Stir the chicken mixture and the currants into the remaining rice mixture, then transfer to the pie plate and distribute in an even layer; do not compact the rice mixture. Drizzle the melted butter evenly over top. Cover tightly with foil and bake for 1 hour. Carefully remove the foil and continue to bake until the bottom is golden brown, about 10 minutes. Remove from the oven and let rest for about 5 minutes.
Run a silicone spatula around the edge to loosen the rice from the pie plate. Invert a serving platter over the pie plate. Holding the platter against the pie plate, carefully invert the two together. Carefully remove the pie plate. Sprinkle with parsley and pistachios.
Did you know that Umbria, in central Italy, is home to a tomato-free version of Chicken alla Cacciatora? Rather, the rustic braise gets it character from lemon, olives, garlic and herbs. Capers also are customary, but this version uses pancetta instead to build rich, savory depth. Finally, alternatively to cutting up a whole chicken, which is what we usually do, here we substitute bone-in, skin-on thighs.
Strips of lemon zest are simmered into the sauce to infuse the dish with subtle citrusy notes. For easiest results, use a sharp vegetable peeler to plane off wide strips of zest from the fruit; each piece should be roughly 2 to 3 inches long. You will need a 12-inch oven-safe skillet for this recipe, our 3-quart Le Creuset “Baby Blue” enameled cast-iron pot was perfect.
Fantastic! The combination of flavors had so much depth, we wanted to lick our plates clean. I know we loved the previous version using an entire chicken and capers, but this riff may have raised the bar to another level…
3 lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
Kosher salt and ground black pepper
1 Tbsp. extra-virgin olive oil
4 oz. pancetta, finely chopped
1 large yellow onion, halved and thinly sliced
1 cup dry white wine
4 cloves garlic, thinly sliced
2 sprigs fresh rosemary
1 cup pitted green or black olives or a combination, drained and halved
4 strips lemon zest, plus 1 Tbsp. lemon juice
2 Tbsp. white balsamic vinegar
Heat the oven to 450°F with a rack in the middle position. Season the chicken on both sides with salt and pepper.
In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown on the bottom, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate.
Pour off and discard all but 1 tablespoon fat from the skillet and set the pan over medium. Add the pancetta and onion, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes.
Add the wine, bring to a simmer over medium-high and cook, scraping up any browned bits, until most of the liquid has evaporated, 2 to 3 minutes.
Stir in the garlic, rosemary, olives and lemon zest. Return the chicken skin up to the skillet and pour in the accumulated juices. Transfer to the oven and cook until the thickest part of the thigh reaches 175°F, 15 to 20 minutes.
Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the chicken skin up to a serving platter, then remove and discard the rosemary and lemon zest. Bring the liquid in the pan to a simmer over medium-high and cook, stirring occasionally, until slightly thickened and reduced, 2 to 3 minutes.
Stir in the lemon juice and vinegar, then taste and season with salt and pepper. Spoon the sauce around the chicken.
This Coconut Milk Chicken Stew with Sweet Potatoes and Bell Peppers recipe is a wonderful fusion of Thai flavors. It’s the perfect bowl of warming comfort food brimming with color and flavor. Made with chicken thighs, spices, sweet potatoes, bell peppers and creamy coconut milk, it’s cozy, creamy, perfectly spiced and filled with vegetables. Finish each bowl off with steamed rice, herbs, and plenty of lime.
The spice mix on the chicken is key to the flavor. It’s a mix of turmeric, ginger, cumin and black pepper. After tossing the chicken with the spices, if you have the opportunity, let the chicken get happy overnight to take on even more flavor. You don’t have to do this, but even a few hours in the fridge adds more depth to the dish.
When everything is in, just simmer the chicken in the pot and let it slowly cook in the coconut milk. It doesn’t take too long, about 30 minutes or so for thighs (shorter if you’re using breasts.) The coconut milk is obviously creamy and flavorful, but it also prevents the poultry from drying out and creates super tender pieces of chicken.
Coconut Milk Chicken Stew with Sweet Potatoes and Bell Peppers
2 lbs. boneless, skinless, chicken thighs, trimmed of fat and cut into 2-inch chunks
1 Tbsp. ground turmeric
1 Tbsp. ground ginger
1 tsp. ground cumin
1 tsp. black pepper
3 Tbsp. sesame oil or extra virgin olive oil
2 bell peppers, seeded and sliced
2 medium shallots, chopped
4 cloves garlic, chopped
1/2 tsp. chili flakes, or more
2 medium sweet potatoes, peeled and cut into 1/2″ cubes
2 cans 14 oz. full-fat coconut milk, whisked until creamy
2 Tbsp. fish sauce (or soy sauce)
1/2 cup fresh cilantro, chopped
Steamed rice, for serving
1/2 cup Thai basil leaves
2 limes, quartered, for serving
Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.
Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add 1/2 the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan, and repeat with remaining half of chicken.
To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to med-low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk.
Simmer, uncovered for 30 minutes, or until the chicken is cooked through ad potatoes are tender. If the sauce becomes too thick, cover the pot and reduce heat to low. Stir in the cilantro and season with salt.
Meanwhile, make the steamed rice according to package directions.
Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and serve with lime wedges.
Friends of ours, husband and wife, were in a car accident, and while luckily they weren’t seriously injured, they were not in any mood, or condition, to cook for themselves for a period of days. Their daughter set up a “Meals on Wheels” type of delivery system called Meal Train, whereas each night friends and/or family members made a hot meal to be delivered to their household in the evening at the time of their choosing.
What a fantastic idea! The couple filled out an online form which described their likes and dislikes (i.e. nothing too spicy, prefer chicken and pasta dishes), and the link was emailed to the group. We chose our day and then the recipe based on their criteria. Our contribution? Chicken Paprikash. And just as The Hubs was leaving to transport the goods, he commented that one of their passions was delivering meals on wheels to those in need. What goes around, comes around…
This Hungarian classic can be on the table (or in the car as the case would be) in an hour if you use an Instant Pot or pressure cooker. And less than 10 ingredients to boot! To streamline the process even more, prep the dill while the chicken cooks, as it’s not used until the end of cooking to finish the sauce and as a garnish. We happened to use dried dill, saving even more time.
Paprika is a key ingredient in this dish, so make sure yours is fresh and fragrant; paprika that has gone stale and lost its flavor and color will result in a bland, lackluster stew. Buttered egg noodles are the perfect accompaniment. Even though you might be tempted, don’t use low-fat sour cream. It lacks richness and body and will make a lean, watery chicken paprikash.
3 lbs. bone-in, skin-on chicken thighs, skin removed and discarded
1 cup sour cream
1 Tbsp. cornstarch
4 Tbsp. chopped fresh dill, divided
Egg noodles, cooked to package directions
On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper, then cook, stirring occasionally, until the onion is golden brown, about 6 minutes.
Add the paprika and tomato paste and cook, stirring, until fragrant, about 1 minute.
Stir in ½ cup water, scraping up the browned bits. Nestle in the chicken in an even layer, slightly overlapping the pieces if needed.
Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 10 minutes.
When pressure cooking is complete, allow the pressure to reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using tongs, transfer the chicken to a dish and tent with foil.
In a small bowl, whisk together the sour cream and cornstarch. Stir the mixture into the pot, then select More/High Sauté and cook, whisking constantly, until the sauce begins to simmer and is lightly thickened.
Press Cancel to turn off the pot, then taste and season with salt and pepper. Stir in 2 tablespoons of dill. Using potholders, carefully remove the insert from the housing and pour the sauce over the chicken.
Serve over hot cooked egg noodles and sprinkle with the remaining 2 tablespoons dill (or parsley).
An easy weeknight version of Indian curry, this Japanese-riff is a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, the recipe builds on a few spices to mimic traditional Japanese curry flavors.
Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry. You can easily substitute sweet potatoes, cauliflower and/or peas to address family preferences.
Kay Chun’s original recipe called for 2 pounds of large chicken thighs. The math doesn’t add up here. We bought a package nearly 2 1⁄2 pounds containing only 5 thighs—and they weren’t necessarily “large,” so if you were serving 6 people, that would be a challenge. I say forget the poundage, and just buy 6 large thighs—there is enough rice mixture to support that many servings.
It is suggested you serve in bowls. Maybe because we used a “paella” rice which is really absorbent, there wasn’t much liquid and could have been served on plates. Speaking of liquid, of course we used homemade stock which adds oodles of flavor. And we nearly doubled the amount of minced fresh ginger to really amp up the Asian flavor.
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 lb.), peeled and cut into 1/2-inch cubes
3 medium carrots, sliced 1/2-inch-thick
3 1/2 cups chicken broth
2 Tbsp. Worcestershire sauce
Chopped scallions pickles, kimchi and/or hot sauce, for serving
Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot (at least 3 1⁄2 quarts), heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken and any accumulated juices on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes.
Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. If desired, serve with any combination of pickles, kimchi and hot sauce.
Spinach artichoke chicken is an easy and delicious keto skillet recipe. It features crispy chicken thighs in a rich cream sauce with spinach, artichokes, garlic, and parmesan. However, the original recipe only called for half (which we deemed too paltry) of the spinach and artichokes so we doubled that, as noted in the list below. Also, we added two more thighs to total eight, allowing two per person for a dinner feeding four.
This AMAZING recipe takes all the rich flavors of a great spinach artichoke dip and turns it into a full meal. And it’s an easy one pan recipe that’s ready in about an hour. Truly delicious! Typically, I am more of a white meat fan, while The Hubs prefers dark meat. Next time I may include a mix of thighs and chicken breast quarters, but again, maybe not…
Instead of frozen, fresh spinach works in this recipe as well. You obviously won’t need to thaw and squeeze it; simply chop it up and stir it into the sauce before transferring the dish to the oven.
Preheat the oven to 350F. Pat the chicken thighs dry and sprinkle all over with the Italian seasoning, salt, and pepper.
Heat the oil over medium heat in a large (at least 12″) ovenproof skillet. Add the chicken thighs, skin side down, and cook undisturbed for 3 to 4 minutes, until golden brown. (Our chicken skin took 8 minutes to get a nice golden brown.)
Flip the thighs over and cook another 4 minutes, then transfer to a plate. Drain most of the fat from the pan and discard.
Add the garlic to the pan and sauté until fragrant, about 1 minute.
Stir in the broth to deglaze the pan, scraping up any browned bits. Bring to a simmer. Add the cream and Parmesan and continue to cook until slightly thickened, another minute or two.
Stir in the chopped artichokes and the spinach until well combined. Place the chicken thighs on top of the cream sauce and bake 20 to 25 minutes, until the chicken is cooked through to a temp of 170° to 175°, and the sauce is bubbling.
Soup season always gets us excited because the options are endless—they can range from light and brothy, to heavy and creamy, and about everything in between. Here, this satisfying meal-in-a-bowl is a riff on the Persian dish called soup-e jo and came to us from Milk Street Magazine.
Though barley’s natural starch lends the soup body, béchamel, a mixture of butter, flour and milk, also is traditional for added richness and thickening. For ease, the béchamel is skipped and instead a tablespoon of flour is simply mixed into the sautéed onion and mushrooms, with a swirl of a little cream at the very end.
Fragrant spices give the soup color and complexity, and the fresh mint lifts and brightens the flavors. If you so choose, you can also include dill. The soup was hearty enough as a meal on it’s own, but a side salad would be a welcome addition.
TIP: Don’t use whole-grain barley, as it requires a significantly longer cooking time than pearled barley.
12 oz. cremini mushrooms, trimmed and quartered if small or medium, cut into eighths if large
2 tsp. ground cumin
1 tsp. ground turmeric
1 Tbsp. all-purpose flour
Kosher salt and ground black pepper
1 cup pearled barley
2 lbs. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
2 qts. low-sodium chicken broth
1/2 cup heavy cream
1 cup lightly packed fresh mint, dill or a combination, chopped
In a large pot over medium-high, heat the oil until shimmering. Add the onion and mushrooms; cook, stirring occasionally, until the onion is softened and the mushrooms release moisture, 6 to 8 minutes.
Add the cumin, turmeric, flour, 1 teaspoon salt and ½ teaspoon pepper; cook, stirring, until well combined, about 30 seconds.
Stir in the barley and chicken, followed by the broth. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the barley is tender, about 40 minutes.
Off heat, stir in the cream and half of the herbs. Taste and season with salt and pepper. Ladle into bowls and sprinkle with the remaining herbs.
With a penchant toward bold flavors, this recipe from Milk Street appealed to us from the get-go. Typically, bone-in chicken thighs are also sold with the skin on. Simply remove it before cooking, and if you make homemade chicken stock, save it with your other body parts for the next time you throw some together.
In Vietnam, turmeric, garlic, chilies and fish sauce—staple ingredients in the Vietnamese kitchen—douse chicken with a riot of flavor and provide that gorgeous caramel coloring. The other main ingredient, lemongrass, is a grass of robust habit native to southern India and Ceylon that is grown in tropical regions for its lemon-scented foliage used as a seasoning and that is the source of an aromatic essential oil.
Luckily, instead of mincing fresh lemongrass, which requires a good amount of time and effort, simply bruise the stalks so they split open and release their essential oils into the braising liquid; then remove and discard the stalks when cooking is complete.
The soy sauce was an addition to the Milk Street recipe, a stand-in for the MSG and pork bouillon. The braising liquid is thickened with a little cornstarch to give the sauce just a little body. Serve the chicken with steamed jasmine rice.
Simply stated, 2 1⁄2 pounds of bone-in chicken is not enough for four adults. Plan on eight large thighs, no matter the weight. I went ahead and incorporated this change in the list of ingredients below.
Heads Up: Don’t leave the skin on the chicken. The bone adds flavor to the braise, but not the skin, which turns soggy with simmering and releases fat into the liquid. But bone-in thighs are almost always sold with skin, so simply pull it off before cooking.
In a large Dutch oven over medium, heat the oil until shimmering. Add the garlic, chilies and turmeric, then cook, stirring, until fragrant, about 30 seconds.
Add the lemongrass, broth, soy sauce, sugar and 1 cup water, then bring to a simmer. Add the chicken skinned side down in even layer and return to a simmer. Cover, reduce to medium-low and cook until a skewer inserted into the chicken meets no resistance, 30 to 40 minutes.
Using tongs, transfer the chicken skinned side up to a serving bowl. Cook the braising liquid over medium until reduced by about half, about 12 minutes. Remove and discard the lemon grass.In a small bowl, stir together the cornstarch and 1 tablespoon water. Whisk the mixture into the braising liquid, return to a simmer and cook, stirring constantly, until lightly thickened, about 1 minute.
Off heat, stir the lime juice and fish sauce into the braising liquid, then taste and season with pepper. Return the chicken and any accumulated juices to the pot, cover and let stand until heated through, about 5 minutes. Return the braise to the serving bowl and sprinkle with cilantro.
WOWSER, these were so friggin’ good! While the original Milk Street recipe broiled the skewers, we decided to grill them for a more enhanced char. The skewers are then finished with the juice of charred lemon halves that have been drizzled with honey, along with a sprinkle of fresh herbs. Cilantro, flat-leaf parsley or mint are good choices, alone or, as we did, in combination.
As a perfect accompaniment we also grilled vegetables tossed in EVOO, salt and pepper. Some skewers were laced with red and green bell pepper along with onion wedges; while others consisted of cherry tomatoes and mushroom caps. We purposely arranged them separately because the onion and pepper pieces took longer to cook. And if you’re not restricting carbs or gluten, tricolored couscous can round out the meal nicely.
Some reviewers commented that they used pomegranate molasses as a finishing drizzle with the herbs because it’s not as sweet as honey but still adds another interesting texture and taste. I think that’s worth a try!