Tag Archives: poultry

Herbed Roast Turkey with Gravy

Arguably, the most anticipated feasting day of the year in the U.S. is Thanksgiving. With just a few short weeks away, it’s time to start planning the meal(s). If turkey is at the bottom of your must-have meats because you think it is dry and tasteless, then you need to rethink your stance on the poultry subject with this recipe.

Not often (ever?) have we thought of serving a whole turkey with gravy on Super Bowl Sunday. But this recipe was under development and was intended for America’s Test Kitchen, Cook’s Illustrated and Cook’s Country recipe testers only. That’s us, and we were under a deadline to get it done.

The meal was ready to eat just as half-time started… not bad timing… There are three options for the herb paste and we chose the Thyme-Fennel Paste. Keep in mind you need to make the paste and rub it under the skin of the turkey, and refrigerate the bird uncovered anywhere from 24 to 48 hours before you start cooking, so it takes a bit of planning on your end. We are debating which rub to make for this coming Thanksgiving. (List of rubs follows recipe.)

This process also requires a baking stone, and the success of the recipe is dependent on saturating the baking stone and roasting pan with heat. Luckily The Hubs received a rectangular one for Christmas a few months prior that fit perfectly under the roasting pan.

And don’t omit making the fabulous gravy, it brings everything on your plate altogether, and is so good you may be tempted to drink it…

Herbed Roast Turkey with Gravy

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

  • 1 recipe herb paste (recipes follow)
  • 4 Tbsp. kosher salt
  • 4 tsp. sugar
  • 1 (12- to 14-lb.) turkey, neck and giblets removed and reserved for gravy
  • 2½ Tbsp. vegetable oil, divided
  • 1 tsp. baking powder
  • 2 Tbsp. unsalted butter, melted
  • 1 small onion, chopped fine
  • 1 carrot, sliced thin
  • 5 Tbsp. all-purpose flour
  • 3 ¼ cups water
  • ¼ cup dry white wine
  • 5 sprigs fresh parsley
  • 2 bay leaves

Directions

  1. Combine ¼ cup herb paste, 4 tablespoons salt, and 4 teaspoons sugar in bowl. Place turkey, breast side up, on counter. Using your fingers, carefully loosen skin covering breast and legs. Rub 2 tablespoons herb mixture under skin of each breast, 4 teaspoons under skin of each leg, and remaining herb mixture inside cavity. Tuck wings behind back and tie legs together with kitchen twine. Place turkey on wire rack set in rimmed baking sheet and refrigerate, uncovered, for 24 to 48 hours.
  2. At least 30 minutes before roasting turkey, adjust oven rack to lowest position, set baking stone on rack, set roasting pan on baking stone, and heat oven to 500 degrees.
  3. Combine 1½ teaspoons oil and baking powder in small bowl. Pat turkey dry with paper towels. Rub oil mixture evenly over turkey. Cover turkey breast with double layer of aluminum foil.
  4. Remove roasting pan from oven. Drizzle remaining 2 tablespoons oil into roasting pan. Place turkey, breast side up, in pan and return pan to oven. Reduce oven temperature to 425 degrees and roast for 45 minutes.
  5. Stir 1 tablespoon herb paste into melted butter.
  6. Remove turkey from oven. Discard foil and brush herb butter evenly over turkey. Return turkey to oven, reduce oven temperature to 325 degrees, and continue to roast until breast registers 160 degrees and drumsticks/thighs register 175 degrees, 1 to 1½ hours longer.
  7. Using a spatula, loosen turkey from roasting pan; transfer to carving board and let rest, uncovered, for 45 minutes. While turkey rests, using wooden spoon, scrape up any browned bits from bottom of roasting pan. Strain mixture through fine-mesh strainer set over bowl. Transfer drippings to fat separator and let rest for 10 minutes. Reserve 3 tablespoons fat and defatted liquid (you should have 1 cup; add water if necessary). Discard remaining fat.
  8. Heat reserved fat in large saucepan over medium-high heat until shimmering. Add reserved neck and giblets and cook until well browned, 10 to 12 minutes. Transfer neck and giblets to large plate. Reduce heat to medium; add onion and carrot, and cook, stirring frequently, until vegetables are softened, 5 to 7 minutes. Add flour and cook, stirring constantly, until flour is well coated with fat, about 1 minute. Slowly whisk in reserved defatted liquid and cook until thickened, about 1 minute.
  9. Whisk in water, wine, parsley sprigs, and bay leaves. Return neck and giblets to pan and bring to simmer. Simmer for 10 minutes. Discard neck. Strain gravy through fine-mesh strainer, discarding solids. Stir in remaining herb paste and season with salt and pepper to taste. Transfer to serving bowl.
  10. Carve turkey and arrange on serving platter. Serve with gravy.

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Herb Paste Options

Herbes de Provence-Lemon Paste
Makes about 1/3 cup

  • ¾ cup chopped fresh parsley
  • ¼ cup herbes de Provence
  • 2 Tbsp. vegetable oil
  • 2 tsp. lemon zest
  • 2 tsp. garlic powder
  • ½ tsp. pepper

Process all ingredients in food processor, scraping down sides as necessary, until finely ground, about 30 seconds.

Thyme-Fennel Paste
Makes about 1/3 cup

  • 1 cup chopped fresh parsley
  • 2 Tbsp. minced fresh thyme
  • 2 Tbsp. vegetable oil
  • 1½ tablespoons ground fennel
  • 2 tsp. orange zest
  • 2 tsp. garlic powder
  • ½ tsp. pepper

Process all ingredients in food processor, scraping down sides as necessary, until finely ground, about 30 seconds.

Sage-Fenugreek Paste
Makes about 1/3 cup

→ Whole fenugreek seeds can be difficult to grind, it is strongly recommended to purchase the spice already ground.

  • 1 cup chopped fresh parsley
  • 2 Tbsp. minced fresh sage
  • 2 Tbsp. vegetable oil
  • 1½ tablespoons ground fenugreek
  • 2 tsp. garlic powder
  • ½ tsp. pepper

Process all ingredients in food processor, scraping down sides as necessary, until finely ground, about 30 seconds.

Citrus Rosemary Chicken

Citrusy roast chicken with mashed potatoes and gravy are my go-to comfort food, especially on a cool Sunday afternoon. The meal conjures up fond memories from my formative years growing up in Michigan. According to chef/author Suzy Karadsheh, this simple twist on roast chicken makes a dish that is at once crisp and succulent, with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with a modicum of work involved. You had me at “roast chicken.”

I say bring it on with crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. It is preferable to use split chicken or chicken pieces of similar size for even cooking. We used a whole chicken split in half for this recipe, but you can also use chicken breast or thighs, and you may have to adjust the cooking time accordingly.

As wine pairings go, many people choose white wine to serve next to chicken dinners. But roast chicken is one of those rustic meals that pairs incredibly well with certain red wines, such as Pinot Noir. The beautiful red fruit notes in Pinot compliment the rosemary and citrus flavors in the chicken without overwhelming the palate. And the smooth, lengthy finish is just perfection! To elevate the flavor even more, Suzy also uses some of the wine in the chicken marinade. 

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices. The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicky, citrus marinade underneath.

When the chicken was done, we plated it and the onions on a platter covered with foil. The remaining juices were added with a quart of homemade chicken stock to a pot; then thickened with a corn starch slurry when the liquids began to boil. To complete the meal, we made Roasted Brussels Sprouts with Orange-Butter Sauce and garlicky mashed potatoes with gravy.

Please note: Since the pan will go under the broiler at the end, make sure to use a broiler-proof pan such as enameled cast iron.

Citrus Rosemary Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
  • Kosher salt
  • 1 cup Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  2. Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  3. Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking).
  4. Preheat the oven to 425° F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender, with an internal temperature of the breast meat at 165°.
  6. In a small bowl, mix together the honey with 1 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat. Move chicken and onions to platter. Garnish with slices of fresh orange, wedges of lime and fresh herbs. Allow chicken 10 minutes to rest before slicing and serving.
  9. If desired, while the chicken rests, bring 1 quart of chicken stock and the pan juices to a boil, then add a cornstarch slurry to thicken the gravy.

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Adapted from a recipe by Suzy Karadsheh for The Mediterranean Dish

Coconut Chicken Curry

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.

Coconut Chicken Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 ½ lbs. boneless, skinless chicken thighs
  • 1 Tbsp. ground paprika
  • ½ tsp. ground turmeric
  • 2 tsp. kosher salt, plus more as needed
  • ⅓ cup canola oil
  • 2 yellow onions, finely diced
  • 4 garlic cloves, minced
  • 1 Tbsp. fresh ginger, finely grated
  • 1 13-oz. can unsweetened coconut milk
  • 3 Tbsp. fish sauce, plus more as needed
  • 1 ½ tsp. Madras curry powder
  • 1⁄4 tsp. ground cayenne
  • 2 Tbsp. Thai red curry paste
  •  Cooked rice or noodles, for serving
  • 1 cup cilantro sprigs, for serving
  • 1 lime or lemon, cut into wedges, for serving

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve over rice or noodles, with bowls of cilantro and lime wedges.

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Adapted from recipe by Desmond Tan and Kate Leahy for NYT Cooking

Thai Cashew Chicken Stir-Fry with Coconut Rice

Thai stir-fries are one of our favorite go-to’s; and this recipe rachetes it up a notch with the addition of Thai cashews (find them at Trader Joe’s). And if you like bold flavors, then this will end up on your short list.

Originally from Milk Street, we scaled back on the chicken by 25%, but increased the bell pepper quotient by 100%, adding a yellow one along with the red pepper, making it more veggie-forward. Another change was doubling the sauce (except for the garlic). These alterations are noted in the recipe below.

And while you could pair it simply with steamed jasmine rice, you might want to try the Coconut Rice recipe below for even more depth of flavor.

I have to give a shout-out to these fabulous Trader Joe’s Thai cashews. Not only are they a fabulous snack right out of the bag, but they’re perfect for this dish. If you can get your hands on them, by all means do so.

NOTE: Don’t discard the marinade after draining the chicken. It’s mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables.

Thai Cashew Chicken Stir-Fry with Coconut Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 medium garlic cloves, finely grated
  • 3 Tbsp. fish sauce
  • 6 Tbsp. soy sauce
  • 4 tsp. white sugar
  • 4 tsp. cornstarch
  • 1 teaspoon red pepper flakes
  • Ground white pepper
  • 1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 Tbsp. peanut oil
  • 1 red bell pepper, stemmed, seeded and sliced into thin strips
  • 1 yellow bell pepper, stemmed, seeded and sliced into thin strips
  • 1 bunch scallions, cut into 1-inch lengths; save some of the dark green cut into smaller pieces for garnish
  • 1/2 cup roasted Thai cashews, roughly chopped

Directions

  1. Start coconut rice, directions below.
  2. For the Stir-fry: In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and 3/4 teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.
  3. Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir 1/2 cup water into the marinade and set aside.
  4. In a 12-inch skillet or wok over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes. Remove chicken to a plate.
  5. Heat a bit more oil in the wok, stir in the bell peppers and scallions. Stir-fry for several minutes until just starting to brown. Add chicken back to the veggies.
  6. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Toss in the cashew pieces, cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes.
  7. Taste and season with white pepper. Spoon over cooked coconut rice and garnish with scallion greens.

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Loosely adapted from a recipe by Courtney Hill for Milk Street

Coconut Rice

Coconut Rice

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 2 cups jasmine rice
  • 1 13.5 oz. can coconut milk
  • 1 1/2 cups coconut water or water
  • 1 tsp. salt
  • 1 tsp. sugar
  • 2 2-inch strips of lime zest

Directions

  1. Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of sieve with your hand or against the sink.
  2. Heat coconut milk and coconut water in a medium non-stick saucepan set over medium-high heat. Bring to a boil, season with salt, sugar, lime zest strips add rice and bring to a simmer.
  3. Reduce heat to low, cover and simmer until liquid has been absorbed (you may find there’s a few small pools of liquid at the top and that’s fine), about 20 minutes.
  4. Uncover over low heat for 5 minutes. Fluff with a fork and serve warm.

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Adapted from a recipe by CookingClassy.com

Umbrian-Style Chicken alla Cacciatora Revisited

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…

Umbrian-Style Chicken alla Cacciatora

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 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

Directions

  1. Heat the oven to 450°F with a rack in the middle position. Season the chicken on both sides with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the lemon juice and vinegar, then taste and season with salt and pepper. Spoon the sauce around the chicken.

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Adapted from a recipe from Milk Street

Stir-Fried Chili Garlic Duck Breast

As with most stir-fries, this one is quick and tasty, perfect for a weeknight meal. Originally from EatingWell Magazine, we altered the ingredients by doubling the sauce, and amping up the amount of shiitake mushrooms. And if you’re squeamish about eating duck, go ahead and substitute pork tenderloin, chicken or even beef strips.

Stir-Fried Chili Garlic Duck Breast

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. chili-garlic sauce
  • 2 Tbsp. water
  • 1 Tbsp. rice vinegar
  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 1 Tbsp. canola oil
  • 8 oz. boneless duck breast, skin removed and cut into 1/4-inch strips
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. finely chopped fresh ginger
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups sliced bok choy
  • 7-8 shiitake mushrooms, cut into 1/4-inch slices
  • Steamed rice, prepared as per package directions

Directions

  1. Prepare steamed rice according to package directions.
  2. Whisk chili-garlic sauce, water, vinegar, soy sauce and cornstarch in a small bowl.
  3. Heat oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, about 3 minutes. Transfer to a plate.
  4. Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli and bok choy; cook, stirring, until the broccoli is bright green, about 2 minutes.
  5. Add mushrooms and cook, stirring, until softened, about 1 minute. Add the chili-garlic sauce mixture; cook, stirring often, until the sauce is slightly thickened, about 1 minute.
  6. Return the duck and any accumulated juices to the pan; stir to coat with the sauce. Cook until heated through, about 1 minute.

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`Adapted from a recipe in EatingWell Magazine

Chicken Tagine with Apricots, Butternut Squash and Spinach

WOW, this tagine from Milk Street has it all! The richness of the dish comes from layers of flavor, not from laborious browning. There is a little heat from the cayenne, sweetness from the apricots and butternut squash, saltiness from the olives, a tad of sour from the citrus, acidity from tomatoes, and a bit of crunch from the pistachios.

Instead of using an actual tagine dish, a large Dutch oven does the trick. A fragrant spice paste seasons the chicken and acts as a base for the stew. While preparing the remaining ingredients, trim, cut and season the chicken first to let it absorb the flavors. Apricots add sweetness and vibrant color, that is balanced by briny green olives. An equal amount of carrots can be substituted for the butternut squash.

Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.

No, this is not your typical quick weeknight recipe. Not only does it involve a lot of ingredients, it’ll take close to two hours total from prep through time to eat. But it is sooo worth it! Serve the tagine with couscous, rice or warmed pita bread.

Chicken Tagine with Apricots, Butternut Squash and Spinach

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 2 tsp.s sweet paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cayenne
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 garlic cloves, peeled and smashed
  • 4 tsp. grated fresh ginger
  • 2½ cups low-sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 3/4 cup dried apricots, quartered
  • 8 oz. peeled butternut squash, cut into ¾-inch cubes (about 2 cups)
  • 1 cup cracked Greek green olives, pitted and halved
  • 1 cup chopped fresh cilantro, divided
  • 1/4 cup pistachios, toasted and chopped
  • 2 tsp. grated lemon zest, plus 3 Tbsp. lemon juice (1 to 2 lemons)
  • 4 oz. baby spinach (about 4 cups)

Directions

  1. In a small bowl, stir together 2 tablespoons of the oil, 2½ teaspoons salt, ½ teaspoon black pepper, the cinnamon, cumin, paprika, coriander and cayenne.
  2. In a medium bowl, toss the chicken with half the paste, rubbing the meat to coat evenly; set aside.
  3. In a large Dutch oven over medium-high, combine the onion, garlic, remaining 2 tablespoons of oil and ¼ teaspoon salt. Cook until the onion is browned and softened, 7 to 9 minutes.
  4. Add the ginger and remaining spice paste and cook, stirring constantly, for 1 minute.
  5. Add the broth, tomatoes and apricots and bring to a boil, scraping up any browned bits.
  6. Add the chicken, return to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  7. Add the squash and olives, return to a simmer and cook, partially covered, until the liquid has thickened and the squash is tender, 20 to 25 minutes, stirring occasionally and adjusting the heat to maintain a medium simmer.
  8. Meanwhile, in a medium bowl, stir together ½ cup of the cilantro, the pistachios and lemon zest. Stir the spinach into the stew and cook until wilted, 1 to 2 minutes.
  9. Stir in the remaining ½ cup of cilantro and the lemon juice, then taste and season with salt, pepper and more lemon juice, if necessary.
  10. Serve topped with the cilantro-pistachio mixture.

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Recipe by Elizabeth Germain for Milk Street

Parmesan and Herb Turkey Burgers

Once again we found an interesting recipe from Milk Street with an odd combination of ingredients, this time for a turkey burger. Mayonnaise and plenty of herbs turn ground turkey into these moist, pillowy, flavorful patties. For the panade—a hydrating binding mixture of dairy and breadcrumbs—use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Unusual, right?

For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. Spread the panade directly on the bun halves, not the burgers. The flavor and texture of these burgers are best when made with ground dark meat turkey, but if you prefer, ground breast meat works, too.

Parmesan cheese adds a salty-savory note. Now if you’re cutting back on carbs, you could serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise, in place of a bun.

For mine, I took it one step further and added a thin slice of heirloom tomato and a round of provolone cheese. I waited until the burgers came out of the pan and onto the grate, topped one of them with the cheese, and covered it with a rounded lid for the 5-minute resting period. The provolone was slightly melty, but not oozing off of the meat.

Oven-roasted rosemary fires made a nice accompaniment.

NOTE: Chilling helps the patties hold together during cooking, so don’t forget to refrigerate the burgers for at least 15 minutes beforehand.

Parmesan and Herb Turkey Burgers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 cup panko breadcrumbs
  • 10 Tbsp. mayonnaise, divided
  • 1/2 cup chopped fresh mint, divided
  • 1/2 cup chopped fresh cilantro, divided
  • 6 scallions, thinly sliced, white and green parts reserved separately
  • Kosher salt and ground white pepper
  • 1 lb. ground dark meat turkey
  • 2 oz. Parmesan cheese, finely grated (1 cup)
  • 3 Tbsp. lime juice
  • 1 Tbsp. grapeseed or other neutral oil
  • 4 hamburger buns, toasted

Directions

  1. Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.
  2. Meanwhile, in a small bowl, stir together the remaining 5 tablespoons mayonnaise, the remaining ¼ cup each mint and cilantro, the scallion greens, the lime juice and ½ teaspoon each salt and pepper. Set aside.
  3. In a 12-inch nonstick skillet over medium-high, heat the oil until beginning to smoke. Add the patties, reduce to medium and cook until well browned on the bottoms, about 5 minutes. Flip and cook until the second sides are well browned and the centers reach 165°F. Transfer to a wire rack set in a rimmed baking sheet and let rest for 5 minutes.
  4. Meanwhile, spread the cut sides of each bun with some of the mayonnaise mixture. Sandwich the burgers in the buns and serve with any remaining mayonnaise on the side.

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Adapted from a recipe from Milk Street