Creamy Pesto Rigatoni

Creamy Pesto Rigatoni

This past weekend I caught up with some friends over dinner. And before we knew it, we launched into an extensive and detailed conversation on how we believe that Pesto goes with practically anything.

Sandwiches, appetizers, crackers, pastas……….

P had even threatened to top the panna cotta I made for dessert with it but his wife quickly intervened. Okay…that may have been a bit much but I see where he was going with it.

Creamy Pesto Rigatoni

 

 

I typically go on a major pesto binge when herbs are abundant at my local farmers market. It’s so easy to change things up with various herbs and whatever types of nuts you have on hand. And the awesome thing is— Pesto freezes beautifully! Just drizzle some olive oil on top before sealing the container and your fresh pesto can keep in the freezer for months! A quick and easy way to flavor dishes with yummy herbaceous notes.

 

 

Creamy Pesto Rigatoni

 

 

This little number is a delicious and satisfying quick meal. PERFECT for any weeknight as you can pull it together in under 30 minutes! Easy Peasy!

And for an added spin, toss the pesto pasta with a cup of shredded cheese (of your choice) and spread into a casserole dish. Top with panko bread crumbs, more parmesan cheese and drizzle olive oil on top. Bake for 20 minutes at 400 degrees and you’ve got a hearty and tummy warming alternative dish!

Oh Pesto….I love you.

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Creamy Pesto Rigatoni
Serves 6

Ingredients:

1 Pound Chicken Breast, skinless and boneless
1 Tablespoon Minced Garlic
1 Cup Pesto
1 Cup Grape Tomatoes, halved
1/4 Teaspoon Red Chili Flake
1/2 Cup Heavy Cream
1/4 Cup Grated Parmesan Cheese
Kosher Salt
Black Pepper
Olive Oil
1 Pound Rigatoni Pasta

Slice chicken breast into strips and season with salt and pepper. Set aside.

Fill a large pot of water and bring it to a boil. Heavily salt the water and cook pasta according to directions.

In a heavy bottom pan, add 1-2 tablespoons of olive oil and brown the chicken. Once cooked, remove the chicken from the pan. Add an additional tablespoon of oil and cook garlic over medium heat for 1-2 minutes before tossing in the tomatoes and red chili flakes. Cook for about 2 minutes and stir in pesto. Heat the pesto and then stir in the heavy cream. Once incorporated, toss in the pasta, chicken, parmesan cheese and coat well. Check for seasonings and adjust with salt and pepper as needed. Serve warm.

Oven-Baked Parmesan Chicken Tenders

Oven-Baked Parmesan Chicken

Despite what you may have heard…..Chicken Tenders aren’t just for kiddie menus.

Though, in an effort for full disclosure, I have been known to order off the kiddie menus at certain dining establishments. Heck, depending on the spot, the portions sizes are perfect for me—-and at a fraction of the cost.

I, apparently, have no shame.

Oven-Baked Parmesan Chicken

But back to the Tenders…..

Now, I’m not sure if I’ve said this before but when it comes to poultry, I’m a dark meat kind of gal. I find that there’s more flavor to dark meat and it retains much more moisture when cooked. But of course, white meat is considered the “healthier” portions of the bird and often times, can be cooked in a shorter time frame.

For a fast meal, I often pick up packages of Chicken Tenders to throw in recipes. Though they technically are a part of the chicken breast, I find them easier to use and quick to cook with.

Oven-Baked Parmesan Chicken

So when I got a hankering for some crispy, fried chicken this past weekend (one of my vices), I opted for a “healthier” alternative by baking instead of frying up some chicken. Using the method from Americas Test Kitchen, I took a bunch of defrosted chicken tenders, rolled them in Parmesan cheese and pan-toasted panko crumbs and got deliciously crunchy Chicken Tenders. They were golden brown, wonderfully crispy, not the least bit dry, and kind of fun!

And before anyone busts my chops for throwing in cheese to a recipe when I was trying to go healthy—-allow me to say, MY KITCHEN, MY RULES! Though…..at least I had a salad to go along with it. :)

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Oven-Baked Parmesan Chicken Tenders

Ingredients:

2 Cups Panko Breadcrumbs
2 Tablespoons Vegetable Oil
½ Cup Parmesan Cheese, finely grated
2 Tablespoons All Purpose Flour
1 Teaspoon Garlic Powder
½ Teaspoon Kosher salt
¼ Teaspoon Cayenne Pepper
3 Large Egg Whites
1 Tablespoon Water
1 Teaspoon Minced Fresh Thyme
Cooking spray
1½ lbs. Boneless, Skinless Chicken Tenders (or skinless breasts cut into strips)
Kosher Salt and Black Pepper


Preheat the oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.

In a second shallow dish, whisk together the parmesan cheese, flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, and thyme. Heavily season the chicken with salt and pepper.

Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the cheese/flour mixture, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.

Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 15 minutes. Flip the chicken halfway through the cooking time and lightly spray the tops with cooking spray before returning to the oven. Serve with a squeeze of fresh lemon or dipping sauce of your choice.

Turkey and Bean Chili for Eat, Live, Run

Turkey and Bean Chili

Hi Friends!

I had the privilege to guest post yesterday for Jenna over at Eat, Live, Run.  If you have never been to her site, you simply MUST go there directly. Her recipes are utterly mouth-watering and her posts are a delight!

I opted to make a Turkey and Bean Chili to share with her readers to ease the fall season in. Yummy, yummy, yummy! Head on over and check it out.

Thanks so much Jenna! xoxo

Celebrate the Return of College Football….with Buffalo Wings!

Buffalo Wings

 

 

Thank the Heavens…….

COLLEGE FOOTBALL RETURNS THIS WEEKEND!!!!

 

 

Buffalo Wings

As my mighty USC Trojans kick off their season this Saturday, I will be eagerly cheering them on with a buffalo wing in one hand and—let’s be honest, an adult beverage in the other.

Buffalo Wings

 

 

But I must confess to you my friends. I am a severely LOYAL and sometimes insane FANATIC when it comes to my USC Trojans and Minnesota Vikings.

You’ve been warned.

FIGHT ON, SC!!!!!!!!

 

 

 

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Buffalo Wings
Serves approximately 4

Ingredients:

2 Pounds Chicken Wings, separate wings at the joint with tips removed
½ Cup Unsalted Butter
¼ Cup Hot Sauce (I like to use Frank’s Red Hot Sauce)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Cup All Purpose Flour
Vegetable Oil

Fill a large pot or dutch oven with about 2 inches of oil and heat until 350-375 degrees F.

While the oil is heating, toss the chicken in the flour. Shake off excess flour and carefully fry the wings in the heated oil for about 3-4 minutes on each side and until they become golden brown. This may need to be done in batches to not overcrowd your pot.

When the last batches of wings are frying, melt the butter in a small sauce pan. Remove from heat and stir in garlic powder, onion powder, and hot sauce. When the wings have all been fried, toss them with enough of the butter-hot sauce mixture until the wings have been well coated. Serve warm with blue cheese dressing, carrot sticks, and celery sticks.

Macadamia Nut Pesto Pizza

Macadamia Nut Pesto Pizza

I could eat pizza all of the time.

Which, lucky for me, is brilliant since I’ve worked for universities for the past 10+ years. And if you didn’t know it before, the most popular equation on college campuses is Pizza = College Students.

True story.

Macadamia Nut Pesto Pizza

In an effort to further explore the versatility of pesto, I turned to slathering pizza with this herbaceous mixture. And not just any pesto—-but Macadamia Nut Pesto! Thanks to an excess of macadamia nuts I had in my pantry (I was on a mac nut baking binge) I was able to create another version of pesto by substituting pine nuts with them.

The natural creamy rich taste of macadamia nuts was a perfect marriage to pesto and offers some solid health benefits, too.

I made my Macadamia Nut Pesto a tad on the thicker side since I knew I wanted to use it as a “sauce” for my pizza. But if you prefer a looser consistency, just stream in a tad more olive oil when processing it. I also was pretty heavy handed with the amount used for the pizza so adjust according to your preference.

And with college football gearing up this weekend, this unique spin on a pizza pie will be a sure fire win for any game day celebration!

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Macadamia Nut Pesto Pizza

Ingredients:

16 Ounces Fresh Pizza Dough
8 Ounces Grilled Chicken Breast, sliced
1 Cup Crimini Mushrooms, sliced
1½ Cups Macadamia Nut Pesto*
8 Ounces Fresh Mozzarella Cheese, sliced
¼ Cup Yellow Cornmeal
2 Tablespoons Olive Oil

Macadamia Nut Pesto:
2½ Packed Cups Sweet Basil
½ Cup Roasted Macadamia Nuts, unsalted
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Prepare Pesto. In a food processor, pulse garlic and nuts. Add basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

Place pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees.

Lightly dust your surface area with flour. Take dough and stretch into your desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and brush with olive oil over top. Spread an even layer of pesto over the crust. Top with the chicken, mushrooms, and cheese. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Serve with additional parmesan cheese and red chili flakes.


Arugula Pesto Farfalle with Grilled Chicken

Arugula Pesto Farfalle with Grilled Chicken

Pesto is one of those things that is so versatile and can be made a gazillion different ways.

By switching up the types of nuts used or greens/herbs, you can alter the flavor of the pesto—giving your old favorites a new makeover.

Arugula Pesto Farfalle with Grilled Chicken

I happened to be strolling through my local farmers market the other week when one of the produce stands was getting ready to close up shop for the night. The vendor was selling the remainder of his produce for a ridiculously cheap price and I somehow managed to walk away with two HUGE bags of fresh arugula for only a dollar. A DOLLAR!!!!!

The arugula was so fresh and delicious but I couldn’t finish it all. Not wanting my arugula to go bad before I could use it up, I decided to throw some of it in to make a version of pesto for some pasta. DEE-LISH.

The arugula offered an additional peppery flavor to the dish— not to mention the extra Vitamin C and potassium I was getting by enjoying the dark leafy green.

In addition to using it in pastas, this pesto would be wonderful over grilled proteins, mixed in with hummus, or even over pizza.

Speaking of pizza and pesto— Watch out for my next post where I share another variation of pesto to make a delicious pizza!

Have a great week, Friends!

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Arugula Pesto Farfalle with Grilled Chicken
Serves 8

Ingredients:

2 Grilled Chicken Breast
2 Cups Crimini Mushrooms, sliced
1 Tablespoon Fresh Garlic, finely diced
¼ Cup Shallots, sliced
½ Teaspoon Dried Chili Flakes
1 Cup Arugula Pesto
1 Pound Farfalle Pasta, cooked al dente, reserving a few tablespoons of the pasta water
Olive Oil
Salt and Pepper to taste

Arugula Pesto:
2 Packed Cups Fresh Arugula Leaves
1/2 Cup Sweet Basil
½ Cup Roasted Pine Nuts
2-3 Garlic Cloves, finely diced
½ Cup Grated Parmesan Cheese
Juice from 1/2 Lemon
Approximately ½ – ¾ Cup Extra Virgin Olive Oil
Kosher Salt and Pepper to taste

Prepare Pesto. In a food processor, pulse garlic and pine nuts. Add arugula, basil, cheese, lemon juice, and salt/pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.

In a large and heavy bottom skillet, heat 1 tablespoon of olive oil. Saute mushrooms, garlic, and shallots until tender. Add chili flakes. Add the freshly boiled pasta to the pan and toss. Add pesto and toss to coat all items thoroughly. Add in a few spoonfuls of pasta water if you want a “looser” sauce consistency (optional). Season with salt and pepper to taste. Plate pasta and top with sliced chicken breast. Optional: Serve with additional Parmesan Cheese and Chili Flakes.

Thịt Gà Bóp Rau Răm (Huế Style Chicken Salad with Vietnamese Cilantro)

Thịt Gà Bóp Rau Răm (Huế Style Chicken Salad with Vietnamese Cilantro)

 

Growing up, our mom never measured her ingredients out. It was a toss of this, a pinch of that…..taste, adjust, and a few more shakes of whatever just for kicks. And even when she was coerced into documenting her dishes, they were vague amounts such as a “1/2 rice bowl of sugar” and a “handful of garlic”. Everything was “to taste”.

It made it difficult as heck to learn her “recipes” but I soon realized all of our aunties were like that too. And that’s what I’ve come to believe Vietnamese cooking to be. It’s pretty tricky as it’s all “to taste” and highly subjective.

You’ll find this quandary even more prominent in “simple” dishes as one slight off-balanced proportion will throw your taste buds for a spin. Things like nước chấm, soups, and even salads will have you repeatedly tasting and adjusting for the perfect balance.

 

Thịt Gà Bóp Rau Răm (Huế Style Chicken Salad with Vietnamese Cilantro)

 

Thịt Gà Bóp Rau Răm, is a perfect example of this challenge and was a staple in our household growing up. Popularized from the Huế region of Viet Nam, shredded poached chicken is tossed in a light vinaigrette and packed FULL of fresh herbs and thinly sliced onions. And although I’ve given some measurements in the recipe below, it really depends on your flavor palette to add as much or as little lemon juice and sugar or salt and pepper. Just keep in mind that it’s also served with the nước chm dipping sauce so you’ll need to adjust accordingly.

With all that said, the rau răm (known as Vietnamese Cilantro or Vietnamese Coriander) is my favorite part of the dish. The uniquely bright and slightly peppery flavor this herb adds is something that is difficult to describe but must be experienced. In fact, I’d say that it’s my favorite herb, closely followed by fresh cilantro and Thai basil. The addition of the shredded red cabbage is my nod to the restaurant, Hue Rendezvous in Westminster, California. They serve their Gà Bóp on top of shredded green cabbage, which I think is such a great addition for the added crunch and texture. This time around, I chose to use red cabbage because it’s a little milder in flavor and because its beautiful color provided such a striking contrast.

Thịt Gà Bóp Rau Răm is best served at room temperature and would be a great addition to any summer picnic or luncheon. I’d even venture to say a light Rau Răm Mojito would be a great cocktail pairing for this dish. And that, my friends, is how I also come up with random cocktails :)

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Thịt Gà Bóp Rau Răm (Huế Style Chicken Salad with Vietnamese Cilantro)
Serves 6

Ingredients:

1 Whole Chicken, preferably Free-Range
2 Tablespoons Nước Mắm, fish sauce
2 Inches Fresh Ginger
3 Whole Garlic Cloves, lightly crushed
½ Tablespoon Black Pepper Corns
1 Small Sized Red Cabbage, shredded
1 Medium Sized White Onion, sliced paper thin
½ Cup Rice Wine Vinegar
1 Bunch (about 1½ cups) Rau Răm leaves, roughly chopped
¼ Cup Fresh Cilantro, roughly chopped
¼ Cup Fresh Lime Juice
1 Teaspoon Sugar
Optional: Nước chấm, fried shallots, crushed peanuts, and chilies

Thoroughly wash and clean the chicken. I usually lightly scrub several tablespoons of table salt all over the exterior body/interior cavity of the chicken and rub cut lemon wedges over the skin. This acts as a type of “exfoliant” and helps to reduce impurities and grit as the chicken is poaching. Trim any excess fat and skin as well as be sure to remove the bag of giblets and neck. Rinse the chicken well with cool water and pat dry with paper towels. Prick the skin of the chicken all over with the tines of a fork.

Bring a large pot of water to a boil. Add the nước mắm, ginger, garlic cloves, and pepper corns. Gently ease the chicken into the pot and lower the heat to an even simmer. Poach until cooked—about 25-30 minutes. (Skim off any impurities that may form and discard.) Carefully remove the chicken from the pot and cool to room temperature. *At this point, the poaching liquids can be strained and stored to be used as a light chicken broth at another time.

While the chicken is cooling, combine the sliced onions and rice vinegar in a small bowl. Toss to cover thoroughly and allow to sit for about 15 minutes. In another small bowl, dissolve the sugar into the lime juice.

When the chicken is cooled enough to handle, shred all the meat into bite sized pieces discarding the skin, bones, and fatty portions. Toss the shredded chicken with the pickled onions and add in the rau răm and cilantro.  Add the lime juice mixture a little bit at a time to your taste preference. Season with salt and pepper.

To plate, spread the shredded cabbage on a large plate and top with a pile of the  shredded chicken salad. Sprinkle the tops with fried shallots, chilies, crushed peanuts and serve with nước chấm on the side.

*It should be noted that Gà Đi B (free range chicken) is preferred in this dish for its texture and flavor.


**This is my submission to Delicious Vietnam #14, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Rau Om for hosting this month!**


Panko-Crusted Baked Chicken Fingers

Panko Crusted Baked Chicken Fingers

 

Now that I’m back on a “normal” work schedule, I need meals that are relatively quick to prepare but still make me happy to end the day with. And let’s face it, who couldn’t use another quick recipe in their back pocket?

These Panko-Crusted Baked Chicken Fingers fit the bill P-E-R-F-E-C-T-L-Y! Not only are they palette pleasing but they are a healthier version of the much beloved chicken tenders. I was initially concerned that the oven baking process wouldn’t yield the crisp texture that we all love. But to my delight, these chicken fingers had a super crunchy exterior and juicy interior.

Both adults and munchkins alike will be begging you to make these all of the time!

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Panko-Crusted Baked Chicken Fingers
From America’s Test Kitchen Healthy Family Cookbook

Ingredients:

2 cups panko breadcrumbs
2 tbsp. canola oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
1 tsp. minced fresh thyme or ¼ tsp. dried
Cooking spray
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips


Preheat the oven to 475˚ F.  In a large skillet, toss the panko with the oil.  Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes.  Transfer the toasted crumbs to a shallow dish or pie plate.

In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper.  In a bowl, whisk together the egg whites, water, mustard and thyme.

Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet.  Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step.  Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.

Spray the tops of the chicken pieces lightly with the cooking spray.  Bake until the chicken is cooked through, 10-12 minutes.  Serve warm.

Chicken Tikka Masala

Chicken Tikka Masala

 

Without a doubt, Indian fare is one of my favorite cuisines. I love the deep layers of flavors and spices—delicious.

But the reasons why I love it so much is also why I have never really prepared Indian food before. I was intimidated. Totally overwhelmed.

Of the scores of recipes I’ve reviewed, the ingredient lists have always thrown me off. A huge laundry list of spices—-all of which I knew were integral to the deep flavors that I loved so much. So whenever I had hankerings for Channa Masala, Curried Paneer, Samosas—-I would head straight to my favorite Indian spot and order up the goodies.

But then the other day I became set on making Homemade Naan for the first time. And in this gal’s opinion, very little goes better with Naan than Chicken Tikka Masala. MMMMM! This popular chicken curry with it’s creamy, tomato sauce is easily my favorite Indian dish. Is it authentically Indian? I don’t think so…..I’ve actually heard that it was created in London. Nonetheless, I love it.

I recalled an episode I saw of America’s Test Kitchen when they prepared Chicken Tikka Masala. It seemed so simple and relied on Garam Masala as the primary spice agent. As Garam Masala is a blend of a variety of spices, there was no need for me to purchase a ton of different seasonings! P-E-R-F-E-C-T!

 

Chicken Tikka Masala

 

While I was preparing this dish, the aromas quickly filled the entire house—- and it smelled amazing! It was fairly easy to prepare and was really flavorful. I was worried that the boneless/skinless chicken would be dried out due to the cooking method. But I was pleasantly surprised to find the meat to be quite moist—probably as a result of the generous coating of yogurt that sealed in the juices. The photos here show the Chicken Tikka Masala served with a Turmeric Rice but Basmati would be perfect with it, too.

In the end, we had a lot of sauce left over and I didn’t want to waste all of that great flavor. So the next day, I lightly grilled some prawns and threw them into the sauce. It was really delicious and became a wonderful seafood option!

All in all—I was quite happy with this Chicken Tikka Masala and will definitely make it again! My Host Family in Chennai would be proud :)

*Friday’s Post: Saag Aloo (Spinach and Potatoes Curry)


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Chicken Tikka Masala
From America’s Test Kitchen: Cooking for Two

Ingredients:

For the Chicken
1/2 Teaspoon Garam Masala
1/8 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
Two (6 to 8-ounce) Boneless, Skinless Chicken Breasts, trimmed
1/2 Cup Plain Yogurt
1 Tablespoon Vegetable Oil
2 Garlic Cloves, minced
2 Teaspoons Grated or Minced Fresh Ginger

For the Sauce
One (14.5-ounce) Can Whole Tomatoes
2 Tablespoons Vegetable Oil
1 Small Onion, minced (about 1/2 cup)
1 Garlic Clove, minced
1 Teaspoon Grated or Minced Fresh Ginger
1 Small Serrano Chile, stemmed, seeded, and minced
1 1/2 Teaspoons Tomato Paste
1 1/2 Teaspoons Garam Masala
1 Teaspoon Sugar
Salt
1/3 Cup Plain Yogurt
2 Tablespoons Chopped Fresh Cilantro


Make the chicken
1. Combine the garam masala, cayenne, and salt in a bowl. Pat the chicken dry with paper towels, then coat the chicken thoroughly with the spices, pressing to help them adhere. Place the chicken on a plate, cover, and refrigerate for 30 to 60 minutes. Whisk the yogurt, oil, garlic, and ginger together in a medium bowl, cover, and refrigerate until needed.

Make the sauce
1. Process the tomatoes with their juice in a food processor until pureed, about 15 seconds. Heat the oil in large saucepan over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, ginger, chile, tomato paste, and garam masala and cook until fragrant, about 30 seconds.

2. Stir in the processed tomatoes, sugar, and 1/4 teaspoon salt, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 minutes. Off the heat, stir in the yogurt and cover to keep warm.

3. Meanwhile, adjust an oven rack to be 6 inches from the broiler element, and heat the broiler. Line a rimmed baking sheet with foil and top with a wire rack. Using tongs, dip the chicken into the yogurt mixture so that it is thickly coated and arrange on the prepared wire rack; discard any excess yogurt mixture. Broil the chicken until the exterior is lightly charred in spots and the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 10 to 18 minutes, flipping the chicken halfway through cooking.

4. Let the chicken rest for 5 minutes, then cut into 1-inch chunks. Stir the chicken pieces into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.

NOTE: I’m not sure why, but the ingredients shown on the episode of ATK are slightly different than what is actually published in their cookbook. What you see here is the cookbook method.

Oven Braised Lemon Chicken

Oven Braised Lemon Chicken

 

I often braise chicken because it’s so easy and makes the meat deliciously juicy. And best of all—you only need to use one pot!

 

Oven Braised Lemon Chicken

 

This Oven Braised Lemon Chicken pairs thighs and drumsticks (my favorite chicken cuts) with the bright notes of lemon and capers to produce a wonderfully hearty dish. I also threw in some mushrooms since I’m kind of obsessed with them. But if you’re not a fan, leave them out. It won’t hurt my feelings :)

 

Oven Braised Lemon Chicken

 

Your finished product will be so beautifully tender and flavorful that you’ll be doing a little dance after your first bite. Because if you didn’t know….a little dancing while you eat helps with digestion :)

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Oven Braised Lemon Chicken
Serves 4

Ingredients:

8 Pieces Bone-In Chicken (I prefer thighs and drumsticks)
6 Whole Garlic Cloves
1 Small Onion, thinly sliced
2 Cups Crimini Mushrooms, sliced
4 Sprigs Fresh Rosemary
8 Lemon Slices, seeds removed
1 Dried Bay Leaf
2 Tablespoons Capers, drained
2 Cups Low Sodium Chicken Broth
½ Teaspoon Red Chili Flakes
3 Tablespoons Olive Oil
Kosher Salt and Black Pepper

Preheat oven to 350 degrees.

Liberally season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and transfer to a plate. Discard all but 2-3 tablespoons of left over grease. Lower heat to medium and add garlic cloves, cooking until lightly golden. Add onions and cook until all items are evenly browned. Add chili flakes and sauté for an additional minute.  Add mushrooms and sauté for an additional 2-3 minutes. Carefully add chicken stock and bring to a boil. With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot with the skin side up. Add lemon slices, bay leaf, capers, and rosemary sprigs–submerging those items underneath the liquid.  Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done.

Carefully take the pot out of the oven. Remove rosemary sprigs, bay leaves and skim off and discard any fat and impurities from the juices. Check for seasonings and adjust with kosher salt and pepper as necessary.

Plate chicken with sauce and serve with fresh bread or other desired sides.