Chinese Take-out: Basil Chicken

I love Chinese food. We get take-out once and a while but it's so expensive...I'm ALWAYS shocked at the price of it when I order. So I try to make stuff at home as much as I can..and then I also know what's in it. I adapted this from America's Test Kitchen (I know, I know - haven't they already perfected it?).

1/3 cup soy sauce
1/3 cup rice wine
1 tbsp brown sugar
1.5 lbs boneless, skinless chicken thighs in bite sized pieces
6 scallions, white and green parts separated and sliced thin on bias
3 tbsp vegetable oil
1 2-in. piece of ginger, sliced thinly
6-8 garlic cloves, sliced thinly
2 celery stalks, sliced
1 tbsp water
1 tsp cornstarch
1 cup Thai basil leaves, sliced lengthwise
1 tbsp toasted sesame oil

1. Put the chicken in a medium sized bowl with the soy sauce and rice wine and marinate for an hour or while you do step 2.

2. Add oil to skillet with ginger and garlic and heat over medium low heat for about 10 minutes or until they're softened - don't burn them!

3. Pour the chicken and marinade into the pan. Turn heat up to medium high and bring to a simmer. Then turn down to medium low and simmer for about 10 minutes, turning the chicken occasionally.

4. Combine the cornstarch and water and turn the heat back up on the skillet to medium high. Let sauce thicken.

5. Add the basil and celery and cook for another couple of minutes until the celery is just tender. Drizzle the toasted sesame oil and serve over rice. I like this with a side of steamed broccoli with a little soy and sesame and red pepper flakes ;)

Potstickers

We had a deep fryer when I was little and as far as I can remember, my parents only used it for making fried wontons. And when it was pulled out, it was a major production. But I was raised on dumplings and I absolutely love them. I don't have a fryer and I can't be bothered with all of that hot oil on the stove so potstickers are the best alternative. I make these with ground chicken instead of pork but you could use either.

12 oz ground chicken
1/3 finely chopped green onions - white and light green parts only
1 tbsp fresh ginger, minced
1 tbsp dry sherry or rice wine
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp pepper
Package of wonton/gyoza wrappers

Sauce:
3 tbsp rice vinegar or balsamic
3 tbsp soy sauce
1 tsp sambal or sriracha
1 tsp minced ginger

1. Combine all of the filling ingredients in a large bowl and mix well.

2. Line a baking sheet with parchment or wax paper and dust with flour or corn starch.

3. On a large work surface or dry cutting board, line up 5 or 6 wrappers and wet half of the edge with water. Drop a tsp of meat into each and fold in half. I pleat the edges to seal them better. Set aside on the baking sheet until they're all stuffed.

4. At this point you could steam them in a steamer. Or for potstickers: heat a large skillet (that has a tight fitting lid) and a couple tbsp of canola oil. Add the dumplings and fry until golden or light brown. Add enough water to cover the bottom of the pan and quickly cover. Let cook until the water is gone. Uncover and cook another couple of mins to crisp the bottoms.

Chicken and Lemongrass Noodle Stir Fry

This is modified from Fine Cooking. You can sub the chicken for pork or chicken breasts, or anything really...

1/4 cup soy sauce
3 stalks lemongrass - soft bits from the inside minced (shuck the tough, outer layers)
3 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp lime juice
1 lb ground chicken, turkey, or pork or any kind of meat
1 package of vermicelli rice noodles
2 tbsp canola oil
1 cup chicken stock
2 tsp sugar
Handful of chopped kale or spinach
3 tbsp chopped mint
3 tbsp chopped cilantro
Sambal oelek or Sriracha to taste

1 In a small bowl, combine soy, lemongrass, ginger, garlic, and lime.

2. In a medium bowl. combine ground meat with half of the soy mixture and let sit for at least 10 min.

3. Prepare noodles according to package. Drain and pat dry. Transfer to a large bowl with 1 tbsp oil.

4. In a large skillet or wok, heat remaining oil over high heat. Add remaining soy mixture and fry until fragrant. Add meat and fry, breaking into small pieces until browned. Add stock and sugar. Stir in kale/greens and cook until wilted.

5. Transfer to noodle bowl, add herbs and mix well.

Slow Cooker Chicken Tikka Masala

I've tried dozens of Tikka Masala recipes and this one's my current favorite. It has just the right amount of creaminess and thickness and uses coconut milk instead of cream, which I prefer.

1 tbsp olive oil
1 cup chopped onion
1 tbsp minced fresh ginger
6 cloves garlic, minced
2 tbsp tomato paste
1 28 can of crushed or diced tomatoes
1/3 cup water
3 tbsp flour
1 tbsp garam masala
1 1/2 tsp paprika
1 tsp curry powder
1 tsp salt
1 tsp crushed red pepper
4 boneless, skinless chicken breasts
1 cup coconut milk
Basmati rice, cilantro, plain yogurt for serving

1. Heat oil in a large skillet over medium high heat and add onion, ginger, and garlic to pan. Cook until starting to brown. Stir in tomato paste and tomatoes and bring to a simmer.

2. Combine flour and water in a small bowl and whisk until smooth. Add flour mixture and spices to tomatoes. Stir well and bring to a boil.

3. Spray slow cooker pot with cooking spray and place thighs in cooker. Add tomato mixture.

4. Cook on low for 7-8 hrs. When ready to eat, turn heat to high and add coconut milk. Stir to combine. Simmer for 15 minutes.

One Pan Chicken and Buttery Orzo

These days I'm all about dinner that I can make in one pan. Paddy appreciates it more because he's the one who cleans up. This is from Bon Appetit and is super easy. A great use of Grandma's old cast iron pan, which she used for her famous roasts of all kinds :)

4-6 skin on chicken thighs (you could also use a couple of bone in breasts)
3 tbsp butter, divided
1 fennel bulb, chopped
1 leek, chopped
8 oz orzo
1/2 cup dry white wine
2 1/2 cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest

1. Preheat oven to 400. Pat dry chicken and season with salt and pepper.

2. Heat 2 tbsp butter in a large cast iron pan or other oven safe skillet. Nestle chicken skin side down and cook until meat is opaque around the edges and skin is a deep golden brown (6-8 mins). Turn chicken skin side up and bake uncovered until cooked through 10-15 mins. Transfer to plate and keep warm.

3. Place fennel and leek in skillet, season with salt and pepper and cook until soft and golden. Add orzo and stir until darkened and smells toasty. Pour in wine and cook until evaporated. Add 1/2 cup chicken broth at a time and let it absorb like you're making risotto. Remove from heat and stir in lemon juice, zest and remaining butter. Serve with chicken.

Chicken Shawarma Salad

Chicken shawarma is one of my favorite ways to eat chicken. It reminds me of hot, sunny afternoons in Greece and treats to myself when living in Mali. This recipe from Food and Wine skips the pita and goes for salad, which I actually prefer.


Chicken
1/3 cup olive oil
6 tbsp lemon juice
5 garlic cloves, minced
1 tsp salt
1 tbsp paprika
2 tsp cumin
1 tsp coriander
1 tsp cinnamon
1/2 tsp crushed red pepper
2 lbs chicken thighs
2 red onions cut into 8 wedges

Salad 
Head of romaine lettuce
Chopped tomato and cucumber
1 cup creme fraiche or plain yogurt
2 tbsp olive oil
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup cilantro
3 scallions
2 tbsp finely chopped jalapenos - deveined and seeded

1. Whisk the oil through the spices in a bowl and pour into a large ziplock with the chicken and onion. Marinate overnight or at least one hour.

2. Preheat oven to 450 and bake chicken and onions on a foil lined baking sheet for 30-40 mins or until browned and chicken cooked through.

3. For the salad, whisk the creme fraiche/yogurt, olive oil, and lemon zest and juice and season with salt and pepper.

4. Serve the chicken sliced with lettuce, tomato and cucumber. Top with cilantro, scallions, and jalapeno and the craime fraiche/yogurt on the side.

Chicken and Waffles

I didn't even know about chicken and waffles until a few years ago...I'm a New Englander. What a shame...the northeast needs to get its act together. I'll always order it if it's on the menu because I can't be bothered with frying chicken at home. But this recipe from Cooking Light is a healthier and easier version...and takes about five minutes (plus 10 mins baking time) with almost no cleanup. And the combo of the maple syrup, soy, and sriracha/sambal is amazing.

1/4 cup maple syrup
1 tbsp Sriracha or sambal oelek
1 tsp soy sauce
1/4 flour
1 egg
1 cup cornflakes, crushed
1/4 cup panko
1/4 tsp salt
1/4 paprika
1 package of chicken cutlets
4 Belgian waffles
1 tbsp melted butter
1/2 cup green onions

1. Preheat oven to 425 and place a rack on top of a large baking sheet.

2. Combine first three ingredients in a bowl.

3. Put the flour, salt, paprika in a bowl, beat the egg in another, and combine the panko and cornflakes in another.

4. Dredge each piece of chicken in the flour, then egg, then panko/cornflake mixture. Place on rack and drizzle with melted butter. Bake for 10 minutes.

5. Toast the waffles and serve with chicken and onions on top and drizzled with syrup.

Afghan Butternut Squash with Rice

I'm always looking for quick and easy stuff and you know we like all things saucy in this house. I found this on Food52 and loved it. I took some liberties to change it up - added the chicken and garbanzos - which likely makes it completely un-Afghan but I liked it this way. We're gonna have this again and again in the future. Jack ate it for lunch all week - home run.

2 lbs butternut squash in 1/4 - 1/2 inch cubes
4 tbsp olive oil, divided
1/3 cup sugar
1/2 tsp cinnamon
1 onion, chopped
1 1/4 tsp coriander 
1/2 tsp tumeric
1 cup crushed tomato
1/2 cup water
Leftover chicken, shredded (from a rotisserie, leftover from grill, or you can simmer a breast or a couple of thighs in chicken broth for a half hr or so to tenderize and shred)
1 can of garbanzos (optional)

1. Preheat oven to 350. Arrange the squash on a baking sheet in one layer. Drizzle with a couple tbsp of olive oil, dash of salt and pepper and the sugar and cinnamon. Bake until quite soft (about a half hr), stirring once. Remove from oven and set aside.

2. In  a large pan, heat a couple tbsp of oil and cook the onions until soft. Add the spices and cook for a couple of mins. Add the tomato sauce and water and mix well. Cook for about 20-30 mins until sauce thickens. Add the squash, chicken, and beans at the end to warm through.

Serve over rice.

Chicken Tacos with Creamy Chipotle Slaw

See what I mean? Tacos. The best part is that this was the leftover chicken from two nights earlier and the rest of the cabbage from the Vietnamese Pork Salad. This isn't a recipe but we loved it so I'm putting it in to remind myself. Lazy dinner and emptying out the fridge...yessss.

Spice rubbed chicken thighs (or any leftover chicken)
Handful of shredded cheese (mexican blend or cheddar or jack)
1 cup cole slaw mix
1/4 cup sour cream or plain yogurt
1 tbsp sauce from a can of chipotles in adobo sauce (or more if you like it spicier)
Avocados, sliced if you have them

1. Combine the slaw, sour cream, and adobo. Add salt and pepper to taste. Heat the chicken and set aside. Heat the tortillas and melt the cheese in them. Add chicken, slaw, and avocado. That's it!!

Spice Rubbed Chicken Thighs with Jalapeno Guac

We eat tacos all. the. time. What else would I do with all of that leftover chicken? But because we have them, ahem, at least once a week, I try to change them up as much as possible...which includes serving them tortilla-less.

1 package of boneless, skinless chicken thighs
1 tbsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4 tsp garlic powder
Salt & pepper
Enough kale or other greens for a salad
1 cup or more of black beans
1 cup or more of corn
1 cup or more of diced tomatoes
1/4 cup olive oil
2 tbsp lime juice
1 tbsp honey
1/8 tsp dijon mustard
2 avocados
2 - 3 jalapenos, seeds and veins removed, finely diced
Juice of one lime
2 tablespoons of sour cream or plain yogurt (if you have it)

1. Combine the chili powder through the salt and pepper and rub thoroughly into the chicken thighs. Given them 30 mins if you have it, otherwise, do everything else before you grill them.

2. To make the salad dressing, combine the olive oil thorugh the mustard to make your dressing, or use store bought dressing if you have it.

3. To make the salad, combine the kale, beans, corn, tomatoes and dress salad.

4. To make the guacamole, combine avocados, jalapenos, lime juice, and sour cream/yogurt and salt & pepper.

5. Grill the chicken and serve over the salad with guac on the side.

Faster Roast Chicken & Gravy with Bacony Brussels Sprouts

Yes, yes, more chicken. But roast chicken, people, it's a different food group. You know how you think about making it but then don't because you don't have two hours and don't want to deal with picking all of the chicken off the carcass and cleaning up the mess? This is my weeknight solution. Substitute the veggies, serve with roasted or mashed potatoes and get into the comfort zone. And do not skip the gravy - please folks.


Roast Chicken

2-3 bone-in chicken breasts (whatever will fit in your cast-iron or oven proof skillet)
1/2 cup chicken broth
2 tbsp flour
1 tbsp fresh thyme, rosemary, or sage (if you use dried, use 1/2 tsp)
Salt and pepper

Brussels Sprouts

1-2 lbs brussels sprouts, trimmed and halved
2-3 strips of bacon (cooked or uncooked), chopped
2 tbsp chicken broth
2 tbsp apple cider vinegar

1. Preheat oven to 375.

2. If you're using uncooked bacon for the sprouts, cook the bacon in the pan that you plan to cook the chicken in. Set bacon aside and drain most (not all!) of the bacon fat from the pan into a small dish and set aside.

3. Salt and pepper the chicken and place skin side down in a hot pan with a bit of olive oil or bacon grease. Cook until skin is browned, then flip and put in the oven for about 30-45 mins depending on the size of the breasts.

4. When the chicken is almost done, heat another skillet over medium high heat and add a little bacon grease or olive oil. Place the sprouts cut side down and cook until lightly browned. Flip and add the stock and vinegar, salt and pepper, and bacon and cover. Cook for about 10 mins while you make the gravy.

5. When chicken is done, remove the chicken from the pan and heat the pan with its drippings over medium high heat until it starts to bubble. Sprinkle the flour into the drippings and whisk until incorporated. Slowly whisk in the chicken broth and add the herbs, salt and pepper as needed. Gravy's done when it's thickened up slightly. If it gets too thick, add a little more broth.

Arroz con Pollo with Avocado-Pea Salsa

This is a one pot wonder from Food & Wine that takes only an hour. It's a good Sunday night dinner and there's leftovers for lunch and more dinners during the week. It includes both wine and beer - a really wholesome meal. I won't judge if you want to round it off with a margarita or two...you gotta cover all the bases.

Arroz con Pollo

2 tbsp olive oil
One chicken cut into pieces (or, a couple of thighs, breasts, and legs)
1 onion, minced
2 serrano chilis or jalapenos, seeded and minced
2 garlic cloves, minced
3 plum tomatoes, cored and finely diced (or a 14oz can of crushed tomato)
1 tsp ground achiote (if you can find it)
1/2 tsp cumin
Pinch of saffron
1 cup dry white wine
3 cups chicken stock
1 cup light beer
2 cups rice (uncooked)

Avocado-Pea Salsa

1 cup peas
1 small red onion
1/4 cup lime juice
3 avocados finely diced
1/4 cup olive oil

1. Preheat oven to 400. In a very large dutch oven, heat oil over medium high heat. Season chicken with salt and pepper and cook in the oil skin side down first until nicely browned. Transfer to a plate.

2. Add the onion, chilis, and garlic to the pot with a little salt and pepper and cook until softened. Add the tomatoes, achiote, cumin, and saffron and cook until the tomatoes start to break down.

3. Add the wine and simmer until slightly reduced. Add stock and beer and bring to a boil. Stir in rice and bring to a boil. Nestle the chicken into the rice and bake uncovered in the lower third of the oven for 30 minutes or until liquid is absorbed and chicken cooked through.

4. While the chicken and rice are in the oven, blanch the peas in a pot of boiling water for about a minute. Drain under cold water. Mix the onion, lime juice and salt and pepper. Let stand for 10 mins and then mix in the avocados and peas.

5. Remove the chicken from the pot when done. Fluff the rice and serve with chicken and salsa on top.

30-Minute Red Curry

I've been making a lot of curry the past six months. Turns out my 1.5 year old prefers a good home cooked curry than just about anything else. This little boy loves his food spicy and saucy. He gets a whiff when I'm heating it up and starts to kick his legs in his high chair and bounce up and down. This Thai red curry from Bon Appetit is one of the best that I've made over the years. You could do this with fish, chicken, shrimp, just veggies - rice noodles or rice.

1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp

1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.

2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.

3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.

4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.

Chicken Saltimbocca

We eat a lot of chicken. Have you noticed? This is one of my all time favorites and it's a great work night dinner since it takes about 15 minutes to make. I usually serve it with asparagus or broccoli or some other kind of green. This is from Food & Wine.

4 chicken breasts, halved or pounded into thin cutlets
10 sage leaves
4 slices of prosciutto
1/2 cup flour
3 tbsp olive oil
4 tbsp butter
1/4 cup dry white wine
1 cup chicken stock

1. Season the chicken with salt and pepper. Place 2-3 sage leaves on each breast and wrap the breast with a slice (or two for full coverage) of prosciutto. The prosciutto should stick together so you shouldn't need a toothpick. Lightly dredge the breasts in flour and shake off the excess.

2. Heat a large skillet to medium high and add oil and 2 tbsp of butter. Cook the chicken until the prosciutto starts to curl  - the chicken may not be cooked through - you'll finish it after next step. Transfer the cooked chicken to a plate.

3. Add the remaining 2 tbsp of butter to the pan, add the win and cook over high until reduced by half. Add the stock and bring to a boil. Cook until reduced by half again.

4. Return the chicken to the pan and cook until chicken is done.

Indian Chicken Curry

My old friend Dane first got me started with Indian cooking. In my first few years in Boston, she'd have a bunch of us from work over to her house for 'real Indian food.' Dane's from Bangalore and would whip up curries for us from her mother's and grandmother's recipes. Heaven. And knowing I like to cook, Dane recruited me as sous-chef for these large gatherings, giving me the important job of chopping onions. I mean, LOTS of onions. I'd ask her how many and she'd throw a few bags in front of me with a knife saying she'd let me know when I could stop. But oh how delicious the curry would be. This recipe from Bon Appetit is very reminiscent of dinners at Dane's. If you've ever made anything Indian - you'll have most of the spices in your cabinet. If you haven't, don't be afraid, this is an easy one pot meal that just has a lot of ingredients.

Heads up though - this is a Sunday dinner. It takes 2 hours (only 15 minutes of actual work time) so make sure you have a little time! Also - this recipe originally called for cream, which I substituted for plain yogurt.

3 tbsp canola oil
4ish chicken legs (drumsticks with thighs - as many as will fit snugly together in your pot)
1 onion, finely chopped
4 cloves of garlic, grated or minced
2 tbsp fresh grated ginger
2 tbsp tomato paste
2 tsp garam masala
2 tsp cumin
2 tsp tumeric
1 1/2 tsp coriander
3/4 tsp cayenne
4/4 tsp cardamom
8 cups chicken broth
3/4 cup crushed tomato (~half of a 14 oz can)
1/2 cup plain yogurt
3 Yukon Gold potatoes, 1/4 inch cubes
Cilantro

1. Heat oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and add to pot, skin side down, cooking until golden brown (8-10 mins). Transfer to plate (don't flip in pan).

2. Add onion, garlic and ginger and stir until onion is soft. Add tomato paste and the rest of the spices through the cardamom, stirring often until paste begins to darken.

3. Add the chicken back to the pot, skin side up, the broth, and crushed tomato. Season with salt and pepper and bring to a boil. Reduce and simmer, partially covered, for 1 1/2 - 2 hours.

4. Add potatoes and cook another 30-45 minutes, partially covered. When potatoes are fork tender and chicken is falling off the bone - it's done. The sauce should have thickened as well.

5. Remove the skin and bones from chicken add the yogurt. Stir and simmer for another 10 mins or so. Serve over basmati rice and a bunch of cilantro.

Chicken Cassoulet with Fennel and Sausage

A one pot wonder. We don't have many soup and stew days left, folks, so get it while you can. We fired up the grill last night which only means one thing - summer's on its way and soup will soon be a thing of the past. The great thing about this cassoulet from Food and Wine is that it's full of flavor with so little hassle. One of our recent favorites...

Four chicken legs, skin on
1 tbsp olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium onion, finely chopped
1 fennel bulb, cored, 1/2 inch dice
1 carrot, 1/2 in dice
4 cloves of garlic, minced
2 tsp rosemary, minced
2 tsp thyme, minced
2 1/2 cups chicken broth
1 can of cannellini beans, rinsed, drained
1/2 cup panko
1/2 cup parmesan cheese

1. Preheat oven to 450. Place chicken on a baking sheet, brush with olive oil and season with salt and pepper. Roast for 35-40 mins. Remove from oven but keep the oven on.

2. In a dutch oven, heat 1 tbsp olive oil. Add the sausage and cook until nearly cooked through. Add the onion, fennel, carrot and cook until softened.

3. Add the garlic, rosemary, and thyme and cook for about 3 mins. Stir in the stock and beans and bring to a boil.

4. Nestle the chicken legs in the stew and sprinkle the panko and cheese over the top. Bake in the upper third of the oven for 25 mins until bubbling and the top is crisp.

Pan-Roasted Chicken with Harissa Chickpeas

Mmmm...harissa. My new favorite flavorizer. You can get a tube of harissa paste in nicer grocery store or spice shop - it's a nice, hot pepper/paprika flavor that warms up anything. I tried out this Bon Appetit recipe a couple of nights ago and it was really easy and so full of flavor. A great one pan meal.

3-4 bone-in, skin on, chicken thighs (only as many as you can fit in a pan with some space)
1 small onion, halved, sliced thinly
2 cloves of garlic, minced
2 tbsp tomato paste
1 can of chickpeas, drained
3 tbsp harissa paste
1/2 cup chicken broth
1/4 cup parsley
1/2 lemon

1. Preheat oven to 425.

2. Heat a bit of olive oil in an oven proof pan (cast iron works well for this) on medium high. Season chicken with salt and pepper and add to pan, skin down. Cook until browned on each side, about 5 mins. per side. Transfer to a plate.

3. Pour off all but about 1 tbsp of fat from pan. Add onions and garlic and stir often until softened. Add tomato paste and continue to stir until mixed with onion and a little browned. Add the chickpeas and harissa. Continue to stir. Add the broth and scrape up brown bits from the pan. Bring to a simmer.

4. Nestle the chicken back into the pan and put in the oven for about 25 minutes or until cooked through. Sprinkle with parley and give it a squeeze of lemon to finish it off.

Crispy Spiced Chicken Thighs with Hummus and Pine Nut Raisin Relish

Chicken thighs get a bad name. I guess you either like dark meat or you don't, but I happen to love thighs and the extra fat doesn't bother me at all :) This recipe is adapted from Food and Wine and is a flavorful way to dress up another night of chicken. Don't forgo the bones or the skin - you need both to make this crispy and juicy. (You can skip #2 and buy hummus already made...)

1/4 cup olive oil
4 cloves garlic, smashed
1.5 tsp coriander
1 tbsp cumin
1 tsp lemon zest
Salt and pepper
1 lb bone-in, skin-on chicken thighs
1 can chickpeas
1/4 cup tahini
2.5 tbsp lemon juice
1 small red onion, diced
1/2 cup golden raisins, soaked in hot water 30 mins, then drained
1/4 pine nuts, toasted
Small handful of cilantro, roughly chopped
Splash of white wine vinegar
1/2 plain Greek yogurt

1. Combine the first six ingredients in a large bowl. Add the chicken and coat, refrigerate for 4 hours or overnight.

2. In a food processor, combine the chickpeas, tahini, 1 tbsp lemon juice and salt and pepper. Process until smooth and add a little water if it's too thick.

3. Preheat the oven to 450. Heat a cast iron skillet. Remove the chicken from the marinade and scrape off any solids. Add chicken to the skillet, skin side down. Cook over moderately high heat until skin is browned and crispy. Turn the chicken over and put the pan in the oven and roast for 15 minutes or until juices run clear.

4. In a bowl, combine the onion, raisins, pine nuts, cilantro, vinegar, and the rest of the lemon juice.

5. Heat up the hummus so that it's warm - you can microwave it for 30 seconds or so. Place a mound of hummus on the plate, top with a dollop of yogurt, the chicken and the relish.

Chicken Tortilla Soup

This soup comes from Ree Drummond. Do you ever watch the Pioneer Woman on the Food Network? I swear, this woman is a whole lot of perfection. Always smiling, so easy going, and the food! All on an isolated ranch with a cowboy husband and a handful of kids...who she home schools, by the way. Not sure how this woman pulls it off. I tried her tortilla soup last week and it was delicious - it took us a few days to eat and that was ok with us!

2 whole boneless, skinless chicken breasts 
1 tbsp olive oil 
1 1/2 teaspoon cumin 
1 teaspoon chili powder 
1/2 tsp garlic powder 
1/2 tsp salt 
1 tbsp olive oil 
1 cup diced onion 
3 cloves garlic, minced 
1 can (10 Oz. Can) Rotel tomatoes and green chilies 
3 tbsp tomato paste 
5-6 cups chicken broth 
1 can black beans, drained 
3 tbsp cornmeal 
4 whole corn tortillas, cut into 2 inch strips
1 avocado
Sour cream
Cilantro

1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

6. Ladle into bowls, then top with sour cream and diced avocado.

Poulet Yassa

In Senegal, there are a few dishes that you will see on every menu - at restaurants and in homes. Poulet Yassa is an oniony, stewy dish that is glorious over white rice. Everyone makes it a little differently - from light and tart, to an almost sweet, rich sauce in which the onions are caramelized. Either way, crack the windows and put on some goggles.

1/4 cup peanut oil
3-4 bone-in, skin-on chicken breasts
6 onions - halved and sliced
8 tbsp lemon juice
8 tbsp vinegar
1 bay leaf
4 cloves of garlic, minced
2 tbsp dijon mustard
1 tsp soy sauce
1 tsp red pepper flakes
Green olives (optional)

1. In a large dutch oven, heat the oil and brown the chicken on all sides. Remove from pan and set aside.

2. Add the onions to the pot and saute on low to medium heat until soft and translucent - this will take a while and let them cook slowly.

3. Add the remaining ingredients. If too dry - add a little chicken stock but be careful not to make it soupy. Then add the chicken back to the pot and cook with the onions until cooked through.

Serve on white rice or couscous.