Turmeric-Yogurt Grilled Chicken

This marinade and sauce was delicious!  I picked this recipe because I was looking for something to use the fresh turmeric I received in my CSA box, but I will definitely make it again with ground turmeric.

• 1 1/4 cup plain whole-milk yogurt
• 1 tablespoon ground turmeric
• 1  teaspoon ground cumin
• 2 teaspoon kosher salt, *divided*
• 1 teaspoon light brown sugar
• 1 tablespoon lemon juice, or to taste
• 2 tablespoon olive oil
• 2 1/2 to 3 pound boneless, skinless chicken thighs
• 1/2 cup chopped cilantro leaves with tender stems + lemon wedges (optional)

• In a small bowl, stir together the yogurt, turmeric, cumin, 1 teaspoon kosher salt, brown sugar, lemon juice, and olive oil into well integrated. Taste and adjust seasoning and acidity. 
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• In a bowl or plastic zipper-lock bag, combine chicken with 1/2 cup yogurt sauce and the remaining 1 teaspoon kosher salt, turning to evenly coat (reserve the rest of the yogurt sauce for serving). Cover and refrigerate for at least 30 minutes, or up to 24 hours. 
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• Heat grill to medium-high. Brush your grates clean, then brush with oil. Grill chicken until golden brown and cooked through, about 5 to 6 minutes per side, or until 165 degrees F in the thickest part. Top with cilantro and serve yogurt sauce and lemon wedges on the side (if using).

Copycat Chipotle Chicken

 Most of my family would eat at Chipotle at least once a week if given the chance.  I've used this copycat recipe a LOT lately to keep the Chipotle requests at bay.  The chicken is great on the grill! 

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• ½ teaspoon black pepper
•  Water, as needed
• 3 to 4 pounds boneless skinless chicken thighs (I've also used chicken breasts and cut them in halve lengthwise)

• Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor or blender and process until smooth. Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1 cup.
• Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
• Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

Cilantro Lime Chicken

This super easy recipe has become a family favorite since the weekly CSA veg box has included a lot of cilantro the past few weeks.  We like it best on the grill.

2 Tbsp olive oil

4 cloves garlic, minced 

1/2 tsp cumin 

1/2 tsp salt 

freshly cracked black pepper

2 limes, divided 

1/2 bunch cilantro, divided 

6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total)

• Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
• Zest one of the limes and then squeeze the juice. You’ll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
• Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
• Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
• When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.
• Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.

Chicken with Rhubarb Sauce

I haven't made anything with rhubarb yet that I didn't like, but it's still strikes me as a strange plant!  I'm glad I had enough left from my CSA veg box to try this recipe.  It was subtle, but the long simmer turned out delicious tender chicken and the sweet and sour sauce was great over rice.

• 10 oz red onions
• 5 large garlic cloves
• 4 skinless chicken thighs
• 4 skinless chicken drumsticks (I used all drumsticks)
• 2 tablespoons olive oil
• 1 to 2 tablespoons roughly ground black pepper
• 2 teaspoons turmeric
• 1 can (14 oz) diced tomatoes
• 5 tablespoons honey, more to taste
• 3 tablespoons fresh lime juice
• 1 lb rhubarb
• 3 cups chicken stock
• fine sea salt

Instructions

• Preparations: Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.
• Fry chicken: Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes, the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.
• Cook vegetables: Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2-3 minutes.
• Simmer: Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat and uncovered for about 1 1/4 hour, stirring from time to time.
• Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.

Sheet Pan Greek Garlic Butter Chicken and Potatoes

Any recipe from Half-Baked Harvest is sure to be delicious.  This dinner-on-a-pan did not disappoint!  Serve with a loaf of crusty bread and simple salad.

• 1 pound baby potatoes, halved
• 4 tablespoons plus 1/3 cup extra virgin olive oil
• kosher salt and black pepper
• 2 lemons, 1 halved, and 1 sliced
• 6 chicken thighs or breasts (use similar sizes for even cooking)
• 2 tablespoons dried oregano
• 1 tablespoon smoked or regular paprika
• 1 shallot, chopped
• red pepper flakes
• 6-8 garlic cloves, lightly smashed
• 2 cups mixed fresh parsley, oregano, and dill, chopped (I used one TBSP dried of each)
• kosher salt and black pepper
• 1 medium yellow onion, sliced
• 6-8 ounces feta cheese, cubed
• 4 tablespoons salted butter, sliced into pieces
• 2 tablespoons red wine vinegar
• 1-2 pepperoncini, chopped
• 3/4 cup Greek olive mix, or green olives, torn 

Instructions

• Preheat oven to 425° F. 

  2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. 

  3. In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes. 

  4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through.

  5. To make the dressing. Combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives.

  6. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add half of the lemon to the dressing. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.

  7. Break the feta over the chicken, then add the dressing. Top with fresh herbs. Eat and enjoy!

Air Fryer Chicken Thighs

My aunt and uncle kindly gave me an air fryer as a gift.  Thoughtfully, my aunt included this recipe, which has quickly become one of my kids' most requested dinners!  A salad or roasted veg on the side - it just doesn't get easier than this.

5-6 boneless skinless chicken thighs patted ry
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper

Pat chicken thighs dry with a paper towel, then transfer to a bowl.

Combine all the seasonings together in a prep dish, then pour the spice mixture into the bowl with the chicken and use your hands to coat the chicken with the spices.

Preheat your air fryer to 380.  Place chicken into the air fryer and cook for 12 minutes.  Use kitchen tongs to flip the chicken over and cook for an additional 6-8 minutes on the second side, or until chicken is cooked through.

Salsa Verde Chicken Enchiladas

These green chicken enchiladas were so easy to make!  The ingredients are simple and come together quickly.  However, to take the dish up a notch, I recommend the extra step of frying the corn tortillas in oil for a few seconds before filling.  It does up the calorie count, but adds a ton of flavor and texture that makes the enchiladas great!  I made several changes to the original recipe and ended up having enough filling to make an 8x11 pan of enchiladas

1-2 teaspoons vegetable oil

4 garlic cloves, minced

1 onion, diced

2 cups (16 ounces) salsa verde

1 cup sour cream (you can also use 1/2 cup cream cheese to replace the full amount of sour cream)

1/2 cup cilantro leaves and tender stems, chopped, plus more for serving

3-4 cups shredded cooked chicken, (amount from one rotisserie chicken)

1-2 cups shredded cheddar, Monterey Jack or Mexican cheese blend

12 (or more!) (6-inch) corn tortillas

Preheat oven to 350.
Heat oil in a large skillet over medium heat then cook onion until translucent, about five minutes.  Add garlic and cook until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.  
Set aside 2 cups of the sauce for assembling the enchiladas.  Then stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
Grease an 8x11 pan.  Add about 1/4 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Garnish with cilantro and serve.

Chicken and Lentil Soup

Another great recipe for the instant pot from Skinnytaste One & Done cookbook.  This recipe also uses sazon seasoning, so if you try this one, you should make your own sazon seasoning and make the Arroz con Pollo as well!  


1 lb dried green lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken bouillon
1 small onion, chopped
2 scallions, chopped
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced (I used one can diced tomatoes, drained)
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon* (I used my homemade blend, you could also use paprika)
1/2 teaspoon kosher salt, plus more to taste


Place all the ingredients into the instant pot, stir and cover.  Use "Soup" button and cook 30 minutes.  When done, and the pressure releases, shred the chicken and gently stir (so you don't mash all the lentils). 


*You can purchase sazon seasoning from a store, but I made a batch of my own and have had fun finding other recipes for its use.  This is the recipe I used:

Sazon Seasoning Mix
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp turmeric
1 Tbsp garlic powder
1 Tbsp salt
2 tsp oregano
1 tsp black pepper