Lemony Greek Chicken, Potato, and Spinach Stew (using ground chicken)

I was looking for a relatively simple one-pot dish that would serve for dinner for a couple of nights before Thanksgiving, and I found this recipe in my files. It way surpassed my expectations! The lemon flavor to this dish really lifted it beyond the ordinary. It is definitely guest-worthy!  

I made a couple of changes to the recipe: The recipe called for 6 cups of broth, but commenters mentioned using less for a stew consistency rather than soup, so that's what I did. The recipe still made a hefty 5 servings. Also, the recipe called for dill, with parsley or mint as possible substitute; I went with a combination of parsley and mint. 

LEMONY GREEK CHICKEN SPINACH AND POTATO STEW (using ground chicken)

adapted from https://cooking.nytimes.com/recipes/1024015-lemony-greek-chicken-spinach-and-potato-stew

4-5 servings

 

8 large garlic cloves, smashed and finely chopped

1 red or yellow onion, finely chopped (yellow is fine)

¼ cup extra-virgin olive oil

1½ teaspoons coarse kosher salt, plus more to taste (I left out)

1 pound ground chicken [or turkey if can’t find chicken]

1 heaping tablespoon roughly chopped fresh rosemary or 1½ teaspoons dried rosemary

1½ teaspoons dried oregano

½ teaspoon red-pepper flakes or 1 t. Aleppo pepper

Black pepper

1½ pounds Yukon gold potatoes (ca. 3 medium), scrubbed and chopped into ½-inch chunks (I used only about 1 lb., and I liked the balance with fewer potatoes)

4 cups chicken broth (two 14.5 oz cans worked well)

Juice of 1 large lemon (about ¼ cup juice) [fresh lemon juice is important for the flavor]

8-ounces spinach, stems included, roughly chopped, or 1½ cups frozen leaf spinach 

¼ to ⅓ cup lightly packed roughly chopped parsley, mint, or a combination of the two (I used a combination)

Crumbled feta and crushed pita chips, for topping (optional—I skipped)

 

Mince the garlic and finely chop the onion (in a food processor). In a large skillet, pot or Dutch oven, warm the oil over medium-high heat. Add the onion, garlic and salt and cook, stirring, until the onion and garlic are softened and just starting to brown, about 5 minutes or a little more.

 

Add the chicken, rosemary, oregano, red-pepper flakes and several generous grinds of black pepper. Cook, breaking up the chicken into crumbles, until the meat starts to lose its translucent pinkness and is turning white, about 2 minutes. Add the potatoes and stir well to combine. Add the chicken broth and half the lemon juice, scraping up any browned bits on the bottom. Bring to a rolling boil and then lower the heat to maintain a very brisk simmer. Simmer until the potatoes are nearly tender, 15 minutes.

 

Add the spinach and parsley/mint. Continue to simmer briskly until the potatoes are tender, about 5 minutes more. Add the remaining lemon juice, as well as salt and pepper, if needed. 

 

If desired, top with with feta and crushed pita chips when serving. But this is also delicious without any toppings!

Poached Chicken Provencal

I wrote "Great!" next to this recipe some time ago, and then hadn't made it since.  Maybe I was put off by the extra step of having to make tapenade as well, even though it's easy. But on a recent grocery shop trip at Aldi, I noticed a small jar of tapenade and bought it on impulse. So when I paged through this cookbook on the weekend, looking for a recipe, this one got even simpler.

What you can't necessarily tell from the recipe is that the tapenade, tomatoes, lemon juice and oil, along with a bit of broth, make into a lovely sauce that develops as you eat the the mixture. Tonight I added the note to consider having a crusty bread on hand, for soaking up the sauce.

POACHED CHICKEN PROVENCAL

adapted from Liz Vaccariello, The Flat Belly Diet Cookbook

4 servings

4 boneless, skinless chicken breast halves (4 oz each)

2 cups reduced-sodium chicken broth

1 t. dried rosemary

1 lb. small red or yellow potatoes, quartered

1 cup cherry tomatoes (or more—I used a 10-oz container)

1/4 cup tapenade (can be store-bought, or see recipe below to make yourself)

3 T. freshly squeezed lemon juice

2 T. olive oil

1/2 t. freshly ground pepper

crusty bread to sop up the sauce (optional)

Preheat oven to 200 degrees.

Place the chicken, broth, and rosemary in a medium skillet; add a little water if needed—broth should cove the chicken). Bring to a simmer over medium heat. Simmer for 10-12 minutes or until the chicken is cooked through. Remove the chicken from the broth (broth stays in the skillet). Place chicken on an ovenproof plate, and put in the oven to keep warm through next step.

Raise the heat under the skillet to medium high. Add the potatoes and bring to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes. Add the tomatoes, cover again, and cook another 2-3 minutes, until the potatoes are tender.

Spoon out the potatoes and tomatoes into a large serving bowl. (Spoon out, taking up some of the broth with the veggies, but leave most in the skillet.) Stir in the tapenade.  Combine the lemon juice and oil in a small bowl and then stir into the potatoes. Sprinkle with the pepper. Serve over the chicken.

The liquid left in the skillet is a delicious broth. David and I had a small bowl each as a chaser after the main course.

Calories: 316

TAPENADE: I happened to have a jar of tapenade on hand this evening, so I used that. (Galesburg friends—Aldi carries tapenade in a small jar.) The tapenade recipe below is from the same cookbook as the chicken recipe, and is also good. This makes about 3/4 cup. Fine to double the recipe—tapenade is also nice as a dip for raw veggies or crackers.

1 cup good olives, pitted (Kalamata, Nicoise, some green olives, etc.)

1 t. capers, drained

2 cloves garlic, cut in pieces

1 T. olive oil

1/2 T. freshly squeezed lemon juice

1/8 t. freshly ground black pepper

Combine the olives, capers, and garlic in the bowl of a food processor and process until coarsely chopped. Combine the oil and lemon juice. With the machine running, add the oil mixture through the feed tube to blend into a rough paste. Add the pepper and pulse to combine.

May be refrigerated for up to 2 weeks.

Sheet-pan Roasted Chicken with Cauliflower and Yogurt Sauce

This dish is simple enough to make for a week-day supper, but it would also make an elegant dish for guests. And how lovely that before long, we'll be able to have (vaccinated) guests to dinner! 

The original recipe did not call for any marinating time, but several commenters on the NYTimes site suggested it, and I think it makes a big difference. I removed the skin, which I think also helped the flavor penetrate the meat.  About the herbs--I think using both mint and coriander would be great, but I can't bring myself to buy a little packet of mint in the store, because in a couple of months I'll have bushels of it growing in my herb garden. The sauce was delicious with coriander only; I upped the amount a little because of omitting the mint.  

SHEET-PAN ROASTED CHICKEN WITH CAULIFLOWER AND YOGURT SAUCE
adapted from https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt
serves 4

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
4 tablespoons olive oil (divided 2 and 2)
salt and black pepper
chicken bone-in thighs and/or drumsticks, enough for 4 people, skin removed
1 large cauliflower (about 2 pounds), cut into 2-inch florets)
3 shallots, quartered lengthwise (about 1 heaping cup)
1-¼ cups plain non-fat yogurt (Greek yogurt also fine)
2 tablespoons chopped fresh mint (also delicious with cilantro only)
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely chopped or grated

In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 2 tablespoons oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Let marinate in the refrigerator for several hours or overnight. 

When getting close to cooking time, preheat the oven to 425 degrees; cover a large sheet pan with aluminum foil for easier clean-up.

Put the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper in a bowl. Toss to coat. 

Arrange the chicken in the middle of the sheet pan. Then arrange the vegetables in a single layer surrounding the chicken.

Bake until the chicken is cooked through and the cauliflower is browned, about 40 minutes. 

While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.

Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with the yogurt sauce.

Avocado Chicken Salad

I sometimes make chicken salad with plain yogurt instead of mayonnaise, but mashed avocado is an even better idea!

The original recipe gives a choice of serving this chicken salad on sandwich bread or salad greens (with arugula or watercress suggested).  I piled the chicken salad on a bed of arugula, but also served with a half of an English muffin. The salad was delicious on both.

The original recipe didn't have red pepper, but twice as much apple.  I love red pepper, so substituted half of one for an apple.

AVOCADO CHICKEN SALAD

adapted from https://www.simplyrecipes.com/recipes/avocado_chicken_salad/

serves 4

2 cups chopped cooked chicken

1 apple, peeled, cored, and finely chopped

1/2 of a large red pepper, finely chopped

1/2 cup finely chopped celery

1/2 cup finely chopped red onion

1/4 cup finely chopped cilantro or parsley (I used cilantro)

2 T. lemon or lime juice

2 ripe avocados, seeded, peeled, and mashed (I substituted 8 oz. of Wholly Guacamole)

salt and freshly ground pepper to taste

sandwich bread and/or salad greens (arugula works very well)

Put all the ingredients (except bread/greens) in a large bowl and mix together.  Serve on bread and/or greens, as you prefer.

Delicious and distinctive roast chicken with carrots

Last week, in the middle of the Jewish holidays, my eye was caught by this recipe for chicken and carrots, marinated with honey, citrus, and mustard.  The commenters on the New York Times site were extremely enthusiastic about the recipe, so I gave it a try, incorporating a number of their suggestions (like doubling the marinade, using skinned thighs instead of a cut-up chicken, and adding potatoes). The recipe definitely lived up to their claims!  Although I made this just for David and me, it would be a great dish for guests, because the whole thing can be set up to marinate 24 hours in advance, and then all that's left to do is to put it in the oven. When I made it, I forgot to add the garnishes. I'm eager to make it again and include them the next time, even though it was delicious without. This is not your ordinary chicken-with-roasted-vegetables!

SWEET AND SPICY ROAST CHICKEN

adapted from https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken (using several changes suggested by NYTimes readers)

makes 6 servings

In the video at the above link, Melissa Clark explains how she came up with this recipe.

Marinade (Note: A number of New York Times commenters suggested doubling the amount of marinade, so that's what I did, and that's how the amounts below were set. This made more than enough marinade, so if you wanted to use less than this—say 2/3 of amounts given—that would also work.)

2 lemons for blanched slices (step 1)

6 T. freshly squeezed lemon juice

1 T. kosher salt

6 T. freshly squeezed orange juice

1/2 c. olive oil

3 T. whole grain mustard

6 T. honey (I used 3 T.  honey + 3 T. pomegranate molasses, as suggested by one commenter; see below for how to make pomegranate molasses—very simple. I had some on hand leftover from something I made a month ago.)

1 bay leaf

1 t. crushed red pepper

lots of freshly ground black pepper

chicken and vegetables

2-1/4 lbs. chicken thighs, bone in (I skinned before cooking) (or 1 4-lb chicken cut into 8 pieces)

3 cups sliced carrots, sliced 1/4" thick (about 7 carrots)

1 onion, halved horizontally and thinly sliced

2/3 cup sliced dates (can substitute raisins)

1 t. dried thyme (or 1 T. fresh)

12 baby potatoes, cut into eighths (or eliminate potatoes and serve on top of rice or couscous)

garnish

1/4 cup chopped cilantro, parsley, or mint

2 scallions, thinly sliced

1/4 cups chopped toasted pistachio nuts

1.     Quarter the lemon lengthwise, removing any seeds.  Slice crosswise, quite thinly, into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain.  Set aside.

2.     In a saucepan, whisk together all the marinade ingredients. Bring to a boil and simmer for 5 minutes. Let cool. (I put it in the refrigerator while I prepped the chicken and vegetables).

3.     Put the chicken in a bowl (or into a jumbo ziploc bag, which is what I did) and add the cooled marinade. Add carrots, onion, dates, potatoes, thyme, and blanched lemon slices. Turn mixture until all is coated.  Marinate in the refrigerator overnight.  (Or, if you're making the same day, you can marinate for as little as 30 minutes at room temperature.)

4.     Preheat oven to 425 degrees.

5.     Prepare a sheet pan with a rim:  Spray it with oil, even though you'll be covering it with foil, for easier clean-up.  Cover the sheet pan with foil. (I "seamed" together two lengths of foil to be sure the foil went up and over all sides of the pan; several Times readers commented on how hard the pan was to clean if juices baked onto it.)

6.     Transfer all ingredients to the pan, including the marinade. Put the chicken as the top layer; if using chicken with skin on, put skin side up.  Roast until chicken is browned and cooked through, about 20-30 minutes for breasts and 30-40 for legs and wings.  Remove pieces as they are done cooking; cover with aluminum foil to keep warm.  Give the carrot mixture a stir and continue roasting until the carrots are tender, about 7-12 minutes longer.

7.     Spoon the vegetables over the chicken and top with the garnishes.

Pomegranate molasses

adapted from http://www.simplyrecipes.com/recipes/pomegranate_molasses/

4 cups pomegranate juice

1/2 cup sugar

2 T. lemon juice

In a large, wide, uncovered saucepan and medium high heat, heat all the ingredients until the sugar dissolves and the juice simmers.  Reduce heat to maintain a simmer.  Simmer for about an hour, until the juice has a syrupy consistency and has reduced to about 1 or 1-1/4 cups.  Pour into a jar; let cool. Store in the refrigerator, where it will keep for about 6 months.