yield: Makes 6 Servings
active time: 1 hour
total time: 5 1/2 hours
The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts, halved lengthwise
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- Steamed basmati rice (for serving)
Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Tikka-Masala-51154870#ixzz2Ryi8CKHY
yield: Makes 6 to 8 servings
If using skin-on hazelnuts, rub them inside a clean kitchen towel after they’ve been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad. hide
- 1/2 cup blanched hazelnuts
- 1 large bunch fresh tarragon
- 1 3-3 1/2-pounds skinless halibut fillet (halved lengthwise if very wide)
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh lemon juice
- Lemon halves
Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don’t let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
Serve fish with hazelnut brown butter sauce and lemon halves.
Read More http://www.epicurious.com/recipes/food/views/Tarragon-Roasted-Halibut-with-Hazelnut-Brown-Butter-51154980#ixzz2RaHvSm6z
yield: Makes 4 servings
active time: 15 minutes
total time: 45 minutes
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
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1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
1 celery stalk, sliced crosswise 1/2″ thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)
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Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.
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Per serving: 200 calories, 7 g fat, 1 g fiber
Nutritional analysis provided by Bon Appétit
Read More http://www.epicurious.com/recipes/food/views/Lemony-Chicken-and-Orzo-Soup-51155410#ixzz2RP2gtVq2