Serves 3 to 4
Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.
- fresh thyme
- fresh rosemary
- fresh sage
- fresh italian parsley
- ground black pepper
Serves 4 to 6
We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.
- minced fresh ginger
- soy sauce
- rice vinegar
- light brown sugar lightly packed
- dried Asian noodle or 12 ounces dried spaghetti
- Asian sesame oil
- chunky peanut butter
- sesame seeds
Serves 4
Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).
- sweet paprika
- ground cumin
- cayenne pepper
- ground ginger
- ground coriander
- ground cinnamon
- Salt and ground black pepper
- olive oil
- low-sodium chicken broth
- honey
- chopped fresh cilantro leaves
- vegetable oil
- onion
- ground turkey
- dried oregano
- dried basil leaves
- red wine vinegar
Good mid week simple dinner. Calories: 332 a serving.
- fresh spinach leaves
- fat-free lower sodium chicken broth
- whole milk
- chopped fresh garlic
- all purpose flour
- canola oil
- uncooked linguini
- Cooking spray
- chopped fresh parsley
- finely diced onion
- seasoned bread crumbs
- grated zucchini
- ground turkey
- ground black pepper
- boneless chicken breasts
- taco seasoning
- salt
- enchilada sauce
SERVES 4 AS A MAIN DISH WITH RICE
To make the chicken easier to slice, freeze it for 20 minutes until it is firm, but not frozen.
- cornstarch
- grated orange zest from one orange
- Stir-Fry:
- low-sodium chicken broth
- fresh squeezed orange juice
- white vinegar
- soy sauce
- hoisin sauce
- cornstarch
- red pepper flakes
- minced fresh ginger
- toasted sesame oil
- soy sauce
- dry sherry
- water
- Chicken for Stir-Fry:
Serves 6
Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.
- STEAK:
- Salt and ground black pepper
- cayenne
- large egg
- buttermilk
- peanut oil
- CREAM GRAVY:
- dried thyme
- low-sodium chicken broth
- whole milk
- ground black pepper
- cayenne
- ground turkey
- minced onion
- cumin
- marjoram
- ground pepper
- oregano
- ground nutmeg
- cayenne pepper
- ground ginger
- dried basil
- thyme
- sage
- sea salt
- egg