Sheet-Pan Malai Chicken and Potatoes

 

Sheet-Pan Malai Chicken And Potatoes 

Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.   NYTimes

Ingredients:   4 servings

For the chicken and potatoes
1½ pounds fingerling or baby potatoes
1medium yellow onion
1tablespoon melted ghee or olive oil
Kosher salt (such as Diamond Crystal)
4bone-in, skin-on chicken thighs (about 1½ pounds total)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
For the marinade

¼ cup full-fat plain yogurt
⅓ cup cilantro leaves and tender stems, torn to fit the blender, plus more cilantro for serving if desired
5 garlic cloves
1(1½-inch) piece fresh ginger, sliced
1 to 2 serrano chiles, depending on your heat tolerance
1 tablespoon ghee or olive oil
1½ teaspoons garam masala
Kosher salt (such as Diamond Crystal)

Directions

Arrange the oven rack in the center of the oven and heat to 425 degrees.

Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.
TIP  If you like, the chicken can marinate for up to 2 hours on the counter, or ideally, overnight in the refrigerator. (If marinating overnight, remove the chicken from the fridge at least 30 minutes before roasting to ensure it cooks evenly.). Serves 4

Ultimate Green Goddess

Ultimate Green Goddess 

This is the second posting this week for a week of salad dressings.  The recipes yields 3/4 cup.  

Ingredients:

1 ounce parsley, chopped 

2 tablespoon chopped dill

2 tablespoon chopped chives

Place herbs in a small food processor with

5 1/4 oz. plain yogurt

2 tablespoons nonpareille capers

Zest and juice of 1/2 unwaxed lemons

Whiz again and season to taste with salt.

One Pot Moroccan Stew

 One-Pot Moroccan Stew

The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce. 
Ingredients:
1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces
Salt to taste
1 tbsp (15 mL) olive oil
1 onion, thinly sliced
2 medium carrots, peeled, cut into 1/2-inch (1-cm) rounds
4 cloves garlic, minced
1 tbsp (15 mL) finely minced ginger
1 tbsp (15 mL) tomato paste
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne
2 cups (500 mL) unsalted beef broth
1 can (796 mL) diced tomatoes
1 can (540 mL) chickpeas, drained, rinsed
8 dried apricots, halved
1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving
1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving
Plain yogurt, slivered almonds and flatbread to serve

Directions:

Preheat oven to 350°F (177°C)

Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate.

Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. 

Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more.

Remove pot from oven and stir in herbs.  Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs.  Serve with flatbread.
Serves 2 to 3

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavor for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken —it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover. Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. 

Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Makes 4 servings

Cauliflower Fried Rice With Curried Shrimp

Cauliflower Fried Rice With Shrimp 

Ingredients
1 pound large deveined shrimp
Kosher salt
2 teaspoons curry powder
5 tablespoons vegetable oil
1 onion, chopped
3 scallions, thinly sliced (white and green parts
   separated
1/4 cup sliced almonds
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups cooked long-grain white rice (thawed if frozen)
2 cups frozen riced cauliflower, thawed
Sliced Persian cucumber, Mango chutney, plain yogurt
   and lime wedges for serving

Directions:
Season the shrimp lightly with salt and toss with 1 teaspoon curry powder. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the shrimp and cook until lightly browned around the edges and just cooked through, 1 to 2 minutes per side. Remove to a plate.

Add the remaining 3 tablespoons vegetable oil to the skillet along with the onion and scallion whites. Cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Stir in the almonds, ginger, garlic and remaining 1 teaspoon curry powder. Cook, stirring, until the almonds are lightly toasted, about 1 minute. Add the white rice, riced cauliflower and 1/2 teaspoon salt. 

Cook, tossing and breaking up any clumps, until lightly toasted and heated through, about 3 minutes. Add the shrimp and toss until warmed through, about 1 minute; season with salt.

Divide the fried rice and shrimp among bowls. Serve with sliced cucumber, mango chutney, plain yogurt and lime wedges. Top with the scallion greens.

Cook’s Note
Try mixing white rice with riced vegetables, like we did for this dish. It’s an easy way to get extra nutrients!

Melon Salad With Honey Lime Yogurt Sauce

Melon Salad With Honey Lime Yogurt Sauce

Ingredients:
1/2 cup plain yogurt
1/4 cup fresh lime juice
1/4 cup honey
1 tsp. lime zest
3 cups diced cantaloupe
3 cups diced honeydew melon 3 cups seedless red grapes

Serves 8.

Directions:

Whisk together the yogurt, lime juice, honey and lime juice in a small bowl; cover and chill. Combine the fruit in a large bowl; cover and chill. Fifteen minutes before serving toss dressing into fruit and let stand 15 minutes to blend flavors.