Lebanese Chicken

INGREDIENTS:

CHICKEN:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons tomato paste
• 2 teaspoons smoked paprika
• 6 cloves garlic, minced or grated
• zest and juice of 1/2 a lemon
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 2 pounds boneless skinless chicken breasts, cut into bite size chunks

CAULIFLOWER & YOGURT:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons + 1/3 cup extra virgin olive oil
• 2 lemons, 1 quartered, 1 juiced
• 1 cup fresh parsley, cilantro, and or dill, chopped (I use a mix)
• 1/2 cup green olives, roughly chopped
• 2 tablespoons red wine vinegar
• 2 Persian cucumbers, chopped
• 1/2 cup toasted pumpkin seeds and/or sunflower seeds
• 1 cup plain Greek yogurt
• 1-2 cloves garlic, grated

DIRECTIONS:

1. In a bowl, combine the olive oil, tomato paste, paprika, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Add the chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the cauliflower. Preheat oven to 450 degrees F. On a rimmed baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch each of salt and pepper. Arrange the lemons around the cauliflower. Transfer to the oven and roast for 10-15 minutes, or until tender and charred.

3. Remove the charred lemon slices from the baking sheet. Finely chop the lemons, rind and all, discarding any of the seeds. Add half of the chopped lemon to a salad bowl. Add the parsley/cilantro, olives, red wine vinegar, and remaining 1/3 cup olive oil. Season with salt and crushed red pepper flakes. Add the cauliflower, cucumbers, and seeds, and toss well.

4. To make the yogurt, combine the yogurt, grated garlic, and 2-3 tablespoons lemon juice. Season with salt. Taste, adding more of the lemon as desired.

5. Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. Alternately, you can roast the chicken at 400 degrees for 20-30 minutes.

6. To serve, spread the yogurt sauce onto plates. Add the cauliflower salad and chicken. Top with fresh herbs and serve with naan. Enjoy!

 

from halfbaked harvest

 

Spicy Sweet Potato Soup

INGREDIENTS:

• 2 T olive oil
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 5 sprigs cilantro
• 3/4 t cumin
• salt
• 1 1/2 t chipotle in adobo
• 2 large sweet potatoes, peeled and diced
• 6 c vegetable stock

DIRECTIONS:

heat the olive oil in a large pot over medium heat. Add the onion, garlic, cilantro, cumin and a pinch of salt. Cook and stir til soft, but not brown. Add the chipotle and sweet potatoes and stir to combine. Add the stock and turn up the heat. Once the soup comes to a boil, lower heat and simmer until sweet potatoes are soft – about 30min. Remove cilantro. Carefully puree soup.

from It’s All Good.

Roasted Cauliflower & Chickpeas

INGREDIENTS:

• 1 can chickpeas, drained
• 1 head of cauliflower, chopped into small florets
• olive oil
• salt
• 1 T dijon mustard
• 1 T seeded mustard
• 1 T white wine vinegar
• black pepper
• parsley

DIRECTIONS:

Preheat oven to 400 and put rack in the middle.

Toss the chickpeas and cauliflower together on roasting pan with 3 T olive oil and pinch of salt. Roast, stirring now and then, til everything is dark and cauliflower is soft; about 45min.

Meanwhile, whisk together the mustards, vinegar and 1/4 c olive oil and big pinch of salt and a few grinds of pepper. While the chickpeas and cauliflower are still warm, toss with mustard dressing and parsley.

Greek Sheet Pan Chicken

INGREDIENTS:

• 1 1/2 pounds boneless chicken breast or thighs
• 1/4 cup olive oil
• juice of 1 lemon + 1 lemon sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh oregano
• 1 tablespoon paprika
• 2 cloves garlic minced or grated
• kosher salt and pepper
• 1 pound russet potatoes, cut into 1 inch chunks
• 1-2 red bell peppers, sliced
• 1 sweet onion, sliced
• 8 ounces feta, cubed
• 1/2 cup oil packed sun-dried tomatoes
• 1/3 cup kalamata olives, pitted
• tzatziki or yogurt, for serving

 

DIRECTIONS

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, bell peppers, and onions and toss with the remaining 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.

3. Meanwhile, combine the feta, sun-dried tomatoes and their oil, and the olives in a bowl. Toss to combine.

4. To serve, top the chicken with the feta mix and tzatziki. Eat!

 

from halfbaked harvest

Crispy Mustard-Roasted Chicken

Ingredients:

• 4 garlic cloves
• 1 T thyme leaves
• salt & pepper
• 2 c panko
• 1 T lemon zest
• 2 T olive oil
• 2 T butter, melted
• 1/2 c dijon mustard
• 1/2 c white wine
• 1 chicken cut into eighths

Directions:

Preheat the oven to 350.

Mix garlic, thyme, 2 T salt, 1 T pepper in food processor until it’s finely mixed (or just mince garlic and mix together). Add panko, lemon zest, olive oil and butter. Pour mixture onto large plate.

In shallow bowl, whisk together wine and mustard.

Pat chicken dry and sprinkle with salt / pepper. Dip each piece of chicken into the wine/mustard mixture and coat both sides. then place into crumb mixture, pressing crumbs to adhere. Place chicken on sheet pan, crumb-side up. Press remaining crumbs into chicken.

Bake for 40min. Raise heat to 400 and bake for another 10min, until crumbs are brown and chicken is cooked through.

From Barefoot Contessa, Foolproof

Garlic, Lemon, & Herb Roasted Chicken

Ingredients:

• 6 boneless chicken thighs and or breasts, skin on or off (choose similar sizes for even cooking)
• 1/3 cup + 2 tablespoons extra virgin olive oil
• 6 cloves garlic, 2 finely chopped + 4 whole cloves
• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• kosher salt and black pepper
• 2 lemons, 1 halved and 1 sliced
• 4 tablespoons salted butter, sliced into 6 pieces
• 1 cup fresh basil, chopped
• 1/2 cup green olives, roughly chopped
• 2 tablespoons apple cider vinegar or white wine vinegar
• 1/2-1 teaspoon crushed red pepper flakes
• 4 ounces goat cheese broken into chunks

Directions:

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the lemons and smashed garlic cloves around the chicken. Add 1 slice of butter to each piece of chicken. Transfer to the oven and roast for 35-45 minutes, cooking until the chicken is cooked through and the lemons are charred. Keep an eye on the lemon slices and garlic cloves to ensure they are not burning.

3. To make the dressing. Combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, the basil, olives, vinegar.

4. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices…rind and all, discarding any of the seeds. Add half of the chopped lemon to the dressing. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Season with crushed red pepper and salt. Taste adding more of the lemon as desired.

5. Serve each piece of chicken with goat cheese and the dressing spooned over top.

Coq au Vin

INGREDIENTS:

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

 

INSTRUCTIONS:

1.Preheat the oven to 250 degrees F.

2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

3. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

4.Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

5. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

from Barefoot Contessa

Roasted Cauliflower Salad

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 can (14 ounce) chickpeas, drained
• 1/4 cup extra virgin olive oil
• 1 tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 2 cloves garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 6 cups mixed greens
• 2 Persian cucumbers, sliced
• 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
• 2 tablespoons fresh chopped chives
• 4 ounces feta cheese, crumbled
• 1-2 avocados, sliced

CREAMY HONEY MUSTARD VINAIGRETTE

• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• 3 tablespoons honey
• 2 tablespoons dijon mustard
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• kosher salt

US Customary – Metric

INSTRUCTIONS

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.

4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.

5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

from Half-Baked Harvest