Donut Army

  This is a multi-day dish, but it's not complicated. At night - plot chicken in brine and place in fridge. In morning, remove chicken from brine and let dry. Lunchtime, make marinade. Mid-afternoon, marinate chicken. Then, it's fairly normal after that -- and well worth the effort. This is very flavorful and worth the hype! Next time, I would easily double the vegetable portion. And, the vinaigrette makes a lot. A lot a lot. In making leftovers, I used the leftover vinaigrette as marinade for additional vegetables.   Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes Food & Wine For the entree: 4 quarts water 1 1/2 c + 1 T coarse salt, divided 1/4 c sugar 1 4-pound chicken, in pieces 6 heads garlic 1/3 c + 7 T olive oil 1/3 c DIjon style mustard 5 sprigs thyme, divided 1 lb fingerling potatoes, halved lengthwise 1 1/2 lb pearl onions (or 4 shallots), halved 1 sprig rosemary 2 heads broccoli, in large florets 2 tsp red pepper flakes 1 1/2 T lemon ju...

  This dish is super tasty. I used 3# boneless chicken breast and cut it into tender-sized strips, which reduced the roasting time to about 30 minutes. I just prefer it to thigh. The advantage of cutting the chicken into strips is a shorter and more consistent bake. The disadvantage is that you need only 30 minutes, which means the garlic won't be mellow / edible. The original recipe, hyperlinked below, has a slightly different name which seemed a bit aggressive, so I named it after the author here instead. Jamie Oliver Traybaked Chicken Jamie Oliver 4 tomatoes, or, 1 pint cherry tomatoes 2 red onions, in quarters 1 red bell pepper, in chunks 1 yellow bell pepper, in chunks 3 pounds boneless, skinless chicken, in strips 4 cloves garlic, unpeeled, smashed 1/2 bunch thyme 1 tsp smoked paprika 2 T balsamic vinegar Preheat the oven to 350. Quarter the tomatoes and place them in a large bowl. Add onions, peppers, garlic, and chicken. Top with thyme leaves and sprinkle over the paprika. ...

  This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa  Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power...

          As you would expect with Milk Street as the source, this is very good. The finished dish has a deep, complex flavor and not at all hot. It doesn't make much sauce, but just a coating is all you need -- it makes enough to even increase the amount of chicken by at least another 8 ounces.    Chicken Vindaloo Milk Street 1/4 c + 2 T white vinegar, divided 12 cloves garlic, smashed, peeled 1 1" piece ginger, peeled, roughly chopped 2 T sweet paprika 2 T brown sugar 4 cloves 2 1/2 tsp turmeric 2 tsp cumin seed 1/2 tsp cayenne pepper 1/4 tsp cinnamon 2 lb chicken thigh (boneless, skinless), trimmed and in chunks 2 T grapeseed oil cilantro, for garnish   In a blender, combine 1/4 cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ teaspoons each salt and pepper, and 3 tablespoons water. Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand ...

I've been making this recipe since it was first published in Bon Appetit in 2013 and it still knocks my socks off. They suggest serving the chicken as breasts, but I prefer to go ahead and cube it before starting prep. Chicken Tikka Masala Bon Appetit 6 cloves garlic, grated 4 tsp ginger, grated 4 tsp turmeric 2 tsp garam masala 2 tsp coriander 2 tsp cumin 1 1/2 c yogurt (not Greek) 1 T coarse salt 2 lb chicken breast (boneless, skinless, cut into chunks) 3 T ghee 1 onion, thinly sliced 1/4 c tomato paste 6 pods cardamom, crushed 2 dried chiles de arbol, or, 1/2 tsp red pepper flakes 1 28 oz can tomatoes 2 c heavy cream 3/4 c cilantro, chopped Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles ...

  A one-dish wonder that is on regular rotation in this house. Simple to put together. Easy to double for leftovers throughout the week. And dirties only one pan! Greek Chicken Traybake Every Last Bite 1 red bell pepper, in 2" chunks 1 yellow bell pepper, in 2" chunks 1 red onion, in 8ths 2 c cherry tomatoes 1 lemon 2 chicken breasts, in strips 2 cloves garlic, crushed 1/4 c olive oil 1 1/2 T balsamic vinegar 1/2 tsp smoked paprika 1 tsp oregano, dried 1/4 tsp salt 1/2 tsp pepper 2 T basil, fresh 1/4 c feta cheese, crumbled Preheat the oven to 400. In a large baking sheet or roasting tray, add the chopped peppers, red onion slices, artichoke hearts, lemon wedges and tomatoes. In a bowl whisk together the garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over the veggies, sprinkle with salt and pepper and toss until well coated. Place the chicken pieces on top of the veggies and brush sauce. Bake in the oven for 25 minutes. After 25 minutes, add in the fet...

Everything about this dish was a delight. It was easy to assemble during a workday, but doing some bits in the morning, some during lunch, and then tossing it into the oven at the end of the work day. But this particular chicken roasts beautifully, and then that bright splash of preserved lemon at the end is just a delight. Highly recommended! Peri-Peri Chicken Geoffrey Zakarian's Town Country 1 chicken , 4 lbs, washed, patted dry, in 8 pieces 3/4 c peri-peri sauce 8 cloves garlic 1 tsp coarse salt 1 tsp pepper 1 preserved lemon 12 green olives , pitted 2 lemons Combine chicken and peri-peri sauce in bowl. Cover with plastic wrap and fridge at least 2 hours. Preheat oven to 450. Bring a small saucepan of water to a boil over high heat. Add garlic cloves, reduce the heat to medium, and simmer until the garlic is almost tender, about 10 minutes. Drain and place garlic in a baking dish just large enough to hold the chicken pieces in a single layer. Lay chicken, skin...

  This was delightful. Particularly the potatoes. While I had used pomegranate molasses before,  I hadn't anticipated liking this as much as I did. I think the difference is in the quality of the molasses. Previously, I had used an economical version, which was much to sweet, much too sticky. I highly recommend splurging on a higher quality ingredient. Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses Milk Street 1/4  olive oil 2 tsp pomegranate molasses 1 T allspice 1 tsp coriander 3/4 tsp cinnamon 1/8 tsp cardamon salt and pepper 3 lb chicken , bone-in, skin on, trimmed and patted dry 1 1/2 lb potatoes , unpeeled, in 1 1/2" wedges 8 cloves garlic , peeled parsley , to serve In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper. Put chicken and potatoes on a large tray. Toss with the sauce. Add garlic cloves. Heat the oven to 450°F. Roast until the thi...

  I was going to prepare this as a grilled skewer, but it was raining and I was tired of being on my feet. So I prepared everything as written, but instead of skewering the ingredients, I tossed them on a roasting sheet and baked them in a 425 oven for 15 minutes or until the chicken was at temperature. Also, I felt that the marinade wasn't enough, so I probably tripled the amount of five-spice powder and doubled the oil to encourage coating. The flavor still wasn't pronounced, and I would likely increase again. Served with a soba noodle side dish and smashed cucumbers. Chinese Five Spice Chicken Skewers From Annie Bell's Soup Glorious Soup 2 chicken breasts, boneless and skinless, in 1" cubes 2 T peanut oil 2 tsp five-spice powder 2 cloves garlic, crushed to a paste 1 red onion, peeled and quartered Put chicken, oil, garlic, and five-spice powder in a Ziploc bag. Toss to coat. Chill at least one hour. Place all on a roasting sheet. Put in a 425 oven and roast until ch...

Such a lovely dinner - excellent presentation and fairly simple to prepare. And, as can be useful on occasion, most of the work is in the prep (and even that is limited -- see picture below, with the brussels optional). Highly recommended for an entree suitable for special occasion, for guests, or just for a weeknight! Poulet au Vinaigre (Chicken with Vinegar) Cook's Illustrated 8 5-7 oz chicken thighs , bone-in, trimmed 1 1/4 tsps table salt 3/4 tsp pepper 1 T vegetable oil 1 shallot , minced 2 cloves garlic , sliced thin 1 c stock 1 c dry white wine 1/2 c red wine vinegar 1 T tomato paste 2 T unsalted butter , chilled 1 T tarragon , minced Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 12-inch ovensafe skillet over medium heat until shimmering. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 m...

  This had a lot of depth of flavor, especially for a dish that came together in less than 30 minutes.  I had so many vegetables in the fridge, that I wound up doubling the sauce and doubling the vegetables. The recipe is very forgiving that way. For me, I might not double the curry paste next time - it was one of those dinners where I was crying from the heat, but kept going back for more because it was also so good.   Weeknight Red Curry Bon Appetit 1 large shallot 6 cloves garlic 1 2-inch piece ginger , peeled, cut into pieces 2 T vegetable oil 2 T red curry paste 2 tsps turmeric 1 1/2 15 oz can canned tomatoes , plus juices 1 13 oz can coconut milk coarse salt 1 lb mixed vegetables (cauliflower, carrots, shallots) in 1" pieces 1 lb chicken , in 2" pieces rice noodle , cooked cilantro , for garnish Pulse shallot, garlic, and ginger in a food processor to finely chop. Chop chicken into 2" pieces. In a hot pan with olive oil, sear chic...

  This came from a news magazine, so my expectations were very, very low. But let me describe the success of this dish in this way: the night I served it for dinner, I went to bed looking forward to leftovers the next day. It is that good. My only regret is that I have had this recipe for six years and only made it for the first time now. These proportions (below) are a little wonky. They yield perhaps twice as much maftoul as the rest of the recipe can support. So, either half the maftoul and then the dish will serve maybe 4-6 servings. Or, double the chicken (but not the onions). Maftoul with Chicken, Chickpeas, and Pearl Onions The Week Ingredients: 6 tsps caraway 1 T allspice 1 T cumin 1 T coriander 1 T salt 1 T pepper 1/2 tsp nutmeg 1/2 tsp cardamon 1/2 tsp cinnamon 1 2 1/2 - 3 lb chicken , cut into 4-8 pieces 10 T olive oil or 4 T ghee 2 lb pearl onions , fresh, peeled (can use frozen) 4 yellow onions , chopped 1 lb chickpeas , ...

For someone's birthday, I offered to make their favorite dish - chicken marsala. The problem was, I've actually never had chicken marsala. So a week before the birthday, I found a reputable restaurant that serves the dish so that I could sample it before attempting to make it. This recipe from Cook's Illustrated is quite thorough and resulted in my first ever effort being delicious and birthday appropriate. I cut one corner, which I don't recommend you do; I didn't measure the sauce after its second reduction, and ultimately, I hadn't let it reduce enough. So my final sauce was thinner than it should have been. Follow the instructions and you should be just fine! Chicken Marsala Cook's Illustrate 2 1/4 c marsala , dry 4 tsps unflavored gelatin 1 oz porcini mushrooms , dried, rinsed 4 6-8 ounce chicken breasts , boneless, skinless 2 c stock 3/4 c flour 1/4 c + 1 tsp vegetable oil 3 oz pancetta , in 1/2" pieces 1 lb cremini mushr...

This dish is a colorful feast for the eyes and for the belly! The original instructions call for frozen spinach, which I have used here. But I find frozen spinach still comes out kind of clumpy and have adjusted the below for fresh spinach. Turmeric Ginger Chicken Saute Cooking Light 1 T olive oil 1/4 c red bell pepper , chopped 1/4 c green bell pepper , chopped 1 T red onion , finely chopped 1/2 c red cabbage , thinly sliced 2 tsps ginger , peeled and gratedd 2 cloves garlic , minced 2 lb chicken breasts , boneless, skinless, in 1" pieces 2 T parsley , chopped 2 tsps turmeric 1 tsp salt 1/4 tsp paprika 10 oz baby spinach , chopped Heat oil in large skillet. Add bell peppers and saute 1 minute. Add onion and saute 1 minute. Lower heat to medium and stir in cabbage, ginger, and garlic. Cook 3 minutes. Add chicken and next 4 ingredients (through paprika) and cook 5 minutes. Stir in spinach and reduce heat to low. Cook 10 minutes or until chicke...

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

 Mint? In a soup? With tomato-based broth? With paprika? Now, try it this way - omg, mint! What a stellar side kick in this tomato-based broth soup that also features paprika! The smokiness combines so interestingly with the mint. Highly recommended! Also, if you use rotisserie chicken -- as I did, with the recipe adjusted below accordingly -- this comes together in a snap. The original recipe also called to use only water for the broth; I subbed out 7c water with 7c homemade chicken stock. Chicken and Orzo Coup with Garlic and Paprika Milk Street 3 T olive oil 1/3 c tomato paste 4 cloves garlic, chopped 1 T paprika, sweet 4 tsp mint, chopped (or 2 tsp dried) 1/2 rotisserie chicken, skin removed, shredded or cubed 1 c orzo pasta In a medium Dutch oven, heat oil. Add tomato paste and garlic and cook until the tomato darkens. Add paprika (and mint, if using dried) and cook until fragrant. Add 1/2 c stock and deglaze the pan, scraping up any stuck bits from the bottom. Add the rest o...

] The chicken part of this recipe is extremely forgiving. You could use this as a "clean out the fridge" dish in terms of what vegetables to use and in what proportions. I recommend cutting the chicken into chunks, or even using tenders. It will help with consistent cooking, but keeping the chicken moist. The rice cannot be messed with. It'll get gloppy if you rush it at all.   Chicken and Rice with Cilantro-Poblano Sauce Cooking Light 3/4 c scallion, chopped, divided 1/4 c cilantro 1/2 tsp coarse salt, divided 1/4 tsp pepper, divided 1 14 oz can stock, divided 1 poblano, seeded, chopped 2 cloves garlic, minced, divided 2 T olive oil, divided 1 8 oz package cremini mushrooms, sliced 1 c long grain rice, uncooked 1/2 c water 1 tsp cumin 2 T parsley, chopped 1 T butter  4 6-oz boneless skinless chicken breast 1 tsp olive oil 1/4 c cherry tomatoes, halved Combine 1/4 c scallions, cilantro leaves, 1/4 tsp salt, 1/8 tsp pepper, 1/2 c stock, chile...