Nigel Slater’s recipe for chicken with leeks - The Guardian |
- Nigel Slater’s recipe for chicken with leeks - The Guardian
- Make weeknights special with chicken divan and brownies - TODAY
- RECIPE: Olio’s Sinnia Chicken Kefta - STLtoday.com
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Nigel Slater’s recipe for chicken with leeks - The Guardian Posted: 16 Feb 2021 04:00 AM PST The recipeWarm 2 tbsp of olive oil in a large casserole over a moderate heat. Add 6 chicken thighs, skin-side down, and cook until they're pale gold in colour – it should take about 7-8 minutes. Wash 3 medium leeks thoroughly, shake them dry, then cut them into pieces the length of a wine cork. Lift the chicken out and add the leeks to the casserole, then cover the pot and let them cook over a low to moderate heat until soft. A matter of 12-15 minutes or so, stirred regularly, should do it. Pour in a glass of white vermouth such as Noilly Prat, then grate in the zest and squeeze in the juice of a lemon. Pour in 500ml chicken stock and return the chicken thighs to the pan, this time placing them skin-side up. When the liquid boils, immediately lower the heat so the chicken simmers. Partially cover the casserole with a lid and leave it to cook for about 20 minutes. Just before you're ready to serve, pick and chop the leaves from a small bunch of parsley and stir them in, correcting the seasoning as you go. Serves 3 The trickMake sure that you get some good colour on the skin of your chicken thighs, frying until lightly crisp before you add the other ingredients. Try not to let the leeks brown; instead, keep them soft and pale. They will be sweeter that way. The twistThis method is a sound starting point for you to rearrange and adapt according to your taste. Add other ingredients and seasonings at will or as to hand, such as green olives, capers and chopped gherkins. Tarragon leaves are good here, as are chopped thyme leaves. Sometimes I introduce some garlic, added with the leeks, but other times I don't. Follow Nigel on Twitter @NigelSlater  |
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Make weeknights special with chicken divan and brownies - TODAY Posted: 16 Feb 2021 05:36 AM PST Elizabeth Heiskell of the Debutante Farmer is joining TODAY to share easy, comforting and impressive recipes for a perfect winter meal. She shows us how to make a creamy and comforting chicken casserole and fudgy caramel brownies.  Angie Mosier I love this recipe because it's easy enough to make for a Monday night, but the results are nothing short of a fancy Friday night dinner.  Angie Mosier These decadent caramel brownies come together in a flash because the recipe uses boxed cake mix. If you just can't wait for these brownies to cool, I recommend scooping them into a bowl and topping with ice cream. If you like those easy entertaining recipes, you should also try these:  DO, Cookie Dough Confections  Clodagh Mckenna  |
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RECIPE: Olio’s Sinnia Chicken Kefta - STLtoday.com Posted: 16 Feb 2021 04:38 AM PST   Sinnia, a dish with chicken kefta baked in a tahini based sauce at Olio benefits from its beautifully sourced ingredients and the techniques chef and Ben Poremba uses to bring out the full flavors of each. Photo by Patrick Devine Yield: 4 to 6 servings as an appetizer; 2 to 4 servings as a main dish For the kefta 1 pound very cold skinless boneless chicken thighs or 1 pound ground chicken 1 teaspoon kosher salt 2 ½ teaspoons ras al hanout spice (see notes) 1/3 cup liquid of your choice: dry white wine, verjus, lemon juice or water 1 whole yellow, white or sweet onion, 3- to 4-inches in diameter, peeled and roughly chopped 2 cloves garlic, peeled and roughly chopped ½ cup (packed) roughly chopped mixed parsley or cilantro or combination, leaves and stems For the tahini sauce ½ cup tahini ¼ cup fresh lemon juice 1 medium ripe tomato, peeled, seeded and roughly chopped Ice cold water if needed to reach proper consistency for the sauce Finishing the dish ½ of a yellow onion, very thinly sliced by hand or on a mandoline ¼ cup olive oil, divided 1 tablespoon toasted pine nuts Garnish of fresh herbs: parsley, cilantro sprigs, dill or a combination Pinch of sumac (optional) Notes: This recipe benefits from using the mise en place method of measuring and preparing the ingredients ahead of time. • Ras al hanout, which means "top shelf" or "head of the shop" is a complex premium spice blend. Most restaurants, including Olio, use a proprietary blend. The Olio ras al hanout is available at AO & CO Market, which is across the street from Olio. Poremba says the basics for his version of the blend, in equal proportion, are ground cumin, cinnamon, coriander, smoked paprika and white pepper. He does add other proprietary spices as well to his custom blend. There are several recipes online for these ras al hanout blends. • The chicken should be very cold. For the test, we put it in the freezer for 10 minutes prior to grinding. At Olio, the chicken thighs are ground fresh as described in the instructions. Ground chicken will work, but it will not have the same changes in texture as Olio's freshly ground chicken. • For the sauce, the chef at Olio uses a premium tahini from Seed and Mill, which is available at AO & CO Market 1. To make the kefta (meatballs): Preheat the oven to 400 degrees. 2. Cut chicken thighs in pieces to fit your grinder. Place on a plate and cover, then hold in the freezer for 10 minutes. 3. Add kosher salt, ras al hanout and liquid of your choice to a blender or bullet and pulse to thoroughly blend the spice. Set aside. 4. Just before grinding, remove the chicken from the freezer. 5. In a large bowl, mix chicken pieces, onion, garlic and parsley. Stir to evenly distribute throughout the chicken. Add chicken, chopped onion, garlic and parsley or cilantro in equal proportions to the grinder and process using the coarse plate. 6. After the meat and add-ins are processed the first time, take 1/3 of the meat mix and put it through the grinder again, using a finer plate. This will give more texture to the kefta. 7. Place ground meat mixture in a large mixing bowl. Pulse the liquid of your choice (we used lemon juice for the test) with the salt and ras al hanout mix, then add to the bowl with the meat. Mix thoroughly by hand, smoothly incorporating the two grinds and spices evenly throughout. 8. Shape into meatballs roughly the size of a golf ball. Space evenly on a baking sheet and bake for 20 minutes, turning the sheet halfway through. 9. Remove from oven and keep at hand. 10. To make the sauce: Reduce oven temperature to 375 degrees. 11. Add the tahini, lemon juice and tomato to a blender jar or bullet and pulse until smooth. The resulting sauce should be the consistency of maple syrup. 12. If needed, add ice cold water by the tablespoon to get to the correct consistency. 13. Place the kefta meatballs in a single layer in a shallow ovenproof dish. We used a gratin dish 8-inches in diameter. 14. Pour the tahini sauce over the top. 15. Toss thinly sliced onions with 1 tablespoon olive oil 16. Arrange cut onions over the top, cover tightly with aluminum foil, and place in the oven. Bake for 20 to 25 minutes. Remove the foil and bake for 10 to 20 minutes more until the sauce is bubbling and the onions are browned. 17. Remove from oven. Pour the rest of the olive oil in a swirl over the top. Garnish with pine nuts and herbs. Sprinkle with sumac, if using, and serve. Per serving (based on 4): 533 calories; 39g fat; 6g saturated fat; 106mg cholesterol; 30g protein; 20g carbohydrate; 6g sugar; 4g fiber; 473mg sodium; 110mg calcium  |
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