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The Easiest Herb Roast Chicken and Baby Fingerling Potatoes

The Easiest Herb Roast Chicken and New Potatoes | Eat Something SexySometimes it’s the little things that are most important. I’m talking about the little things like making a meal that requires little prep and bakes away happily while you spend your time on other, more meaningful things. Roast chicken is perfect for stress-free cooking. True, chicken can be mundane and is, unfortunately, often bland. But we’ve perked our bird up with aphrodisiac herbs and a pile of perfectly roasted new fingerlings. Read more

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Turkey Congee With Cranberries–classic, American flavors transformed

Turkey Congee made with turkey leftovers

Recipe by Amy Reiley

I lifted the idea of using arborio rice to make congee, a Chinese rice porridge, from Ruth Reichl’s My Kitchen YearRead more

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Aleppo Pepper and Apricot Glazed Chicken Thigh Recipe

apricot aleppo pepper glazed chickenOne of the intriguing ingredients that made the Spice Road the stuff of legends, Aleppo pepper brings complexity to dishes with a perfect kiss of heat. Today, the Aleppo is considered an endangered ingredient, Read more

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Recipe for Chicken Thighs with Golden Lentils

Roasted Chicken Thighs with Lentils

Roasted Chicken Thighs with Lentils
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Roasted Chicken Thighs with Golden Lentils

Inspired by Jose Andres Chicken Thighs with Lentil Stew
Servings 4

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 2 slices of thick-cut bacon diced
  • 1 small onion finely chopped
  • 1 quart chicken stock or broth
  • 3 clove garlic cloves plus 1finely chopped
  • 1 lg carrot halved lengthwise
  • 1 lg zucchini halved lengthwise
  • 1 small leek white and pale green parts only, halved lengthwise
  • 1 large red bell pepper quartered
  • 1 1/4 c golden lentils substitute red lentils
  • 1 thyme sprig
  • 1 1/2 lbs organic chicken thighs
  • salt
  • Pimentón de la Vera (smoky Spanish paprika)
  • 2 c fresh spinach leaves
  • 2 tsp sherry vinegar

Instructions

  1. Preheat the oven to 450°.
  2. Heat a large, non-teflon saute pan over medium heat (I use a non-stick Scan Pan).
  3. Add the bacon and cook over moderate heat until golden brown, about 4 minutes.
  4. Add the onion and cook, stirring, for 3 minutes.
  5. Add the stock, whole garlic cloves, carrot, leek, bell pepper, zucchini, lentils and thyme plus 1/2 cup water and bring to a boil. Simmer over low heat for 30 minutes.
  6. Coat a baking dish with non-stick cooking spray and arrange the chicken. Season with a pinch of salt and pepper. Roast on the top rack for about 40 minutes, until cooked through.
  7. Discard the thyme sprig from the lentils.
  8. Transfer the garlic, carrot, leek and bell pepper to a blender. Add 1/4 cup of the cooking liquid and puree.
  9. Drain the lentils and return them to the pot. Stir in the pureed vegetables.
  10. In a small skillet, heat the tablespoon of olive oil. Add the chopped garlic and cook over low heat for 1 minute.
  11. Add 1 teaspoon of pimentón. Scrape the mixture into the lentils and simmer for 5 minutes.
  12. Add the spinach and vinegar, stirring until the spinach is just wilted and season with salt to taste. Serve the lentils in bowls topped with the chicken.

Lamb Tagine Recipe with Pomegranates

Lamb Tagine with Pomegranates

Lamb Tagine with Pomegranates
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Lamb Tagine with Pomegranates

Course Main Course
Servings 6

Ingredients

  • 2 tbsp vegetable oil
  • 3 large shallots or 1 medium onion peeled and finely chopped
  • 2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp sweet paprika
  • salt and freshly milled black pepper
  • 1 1/2 lb lean boneless lamb shoulder cut into 1-inch cubes
  • 2 garlic cloves peeled and crushed
  • pinch saffron threads
  • 3/4 pint hot water
  • 1 cinnamon stick
  • 2 sprigs fresh thyme
  • 3-4 dried apricots roughly chopped
  • 3 tbsp freshly chopped coriander
  • 2 tbsp fresh pomegranate seeds

Instructions

  1. Heat the oil in a large ovenproof dish. Add the shallots, ginger, turmeric, paprika, salt and pepper. Cook over a low heat for 1-2 minutes.
  2. Add the meat and garlic, coat in the flavored oil and cook for 4-6 minutes until brown all over.
  3. Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
  4. minutes before the end of the cooking time, add the cinnamon stick, thyme, apricots and coriander Cover and continue to cook for the remainder of the cooking time.
  5. Remove the thyme and cinnamon stick from the tagine. Garnish with the pomegranate seeds and serve with steamed couscous or rice.