Tasty Tuesday

PERSIAN CHICKEN WITH TURMERIC AND LIME

YIELD
4 servings
ACTIVE TIME
45 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
    • 1 medium onion, halved, thinly sliced
    • 2 teaspoons ground turmeric
    • 3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
    • 2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total)
    • 3 tablespoons olive oil, divided
    • 2 1/4 teaspoons ground cumin, divided
    • 1 3/4 teaspoons kosher salt, divided, plus more
    • 1 teaspoon freshly ground black pepper, divided
    • 1 cup basmati rice
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground cinnamon
    • 1 cup plain yogurt (optional)
    • 1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2″ pieces (about 2 cups)
    • 1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
    • 1/3 cup shelled unsalted pistachios, coarsely chopped
    • Sumac (for serving; optional)

PREPARATION

    1. Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
    2. Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1–2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18–20 minutes. Remove from heat. Let sit, covered, until ready to serve.
    3. Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6–8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
    4. Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
    5. Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

ZA’ATAR ROAST CHICKEN WITH GREEN TAHINI SAUCE

YIELD
6 servings

INGREDIENTS

  1. Green tahini sauce:
    • 2 garlic cloves, smashed
    • 1 cup (lightly packed) flat-leaf parsley leaves with tender stems
    • 1/2 cup tahini
    • 1/4 cup fresh lemon juice
    • Kosher salt
  2. Chicken and assembly:
    • 1 3 1/2–4-pound chicken, cut into quarters, or 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
    • 2 medium red onions, thinly sliced
    • 2 garlic cloves, smashed
    • 1 lemon, thinly sliced, seeds removed
    • 1 tablespoon sumac
    • 1 1/2 teaspoons ground allspice
    • 1 teaspoon ground cinnamon
    • 1 cup low-sodium chicken broth or water
    • 1/4 cup olive oil, plus more for drizzling
    • Kosher salt, freshly ground pepper
    • 2 tablespoons za’atar
    • 2 tablespoons unsalted butter
    • 1/4 cup pine nuts
    • 6 pieces lavash or other flatbread
  3. Ingredient info:
    • Za’atar and sumac are available at Middle Eastern markets and specialty foods stores, and online.

PREPARATION

    1. Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2 cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.
    2. Do ahead: Sauce can be made 1 day ahead. Cover and chill.
    3. Chicken and assembly Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.
    4. Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.
    5. Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.
    6. Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.
    7. Do ahead: Chicken can be marinated 1 day ahead. Keep chilled.

ISTANBUL-STYLE WET BURGER (ISLAK BURGER)

YIELD
Serves 4
ACTIVE TIME
40 minutes
TOTAL TIME
40 minutes

INGREDIENTS

    • 1 1/2 pounds ground beef chuck (20% fat)
    • 2 tablespoons chopped parsley
    • 2 large garlic cloves, finely chopped, divided
    • 1 1/2 teaspoons paprika, divided
    • 5 tablespoons (or more) unsalted butter, divided
    • 1/4 cup tomato paste
    • 4 hamburger or brioche buns
    • 1 tablespoon vegetable oil
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper

PREPARATION

    1. Preheat oven to 400°F. Mix beef, parsley, half of garlic, and 1 tsp. paprika in a large bowl. Divide into 4 loosely packed patties 4″ wide and 3/4″ thick. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
    2. Meanwhile, cook 4 Tbsp. butter and remaining garlic in a medium saucepan over medium heat, swirling pan occasionally, until butter turns caramel-brown and smells nutty, about 5 minutes. Add tomato paste and remaining 1/2 tsp. paprika, whisk to combine, and cook until paste begins to caramelize, about 30 seconds. Add 3/4 cup water and whisk until smooth; simmer until mixture thickens slightly, about 5 minutes. Remove from heat.
    3. Heat a large cast-iron skillet over medium-high. Melt 1 Tbsp. butter and cook buns, cut side down, until cut sides are golden-brown, about 2 minutes (you may need to do this in 2 batches, using additional butter if needed). Using a brush, generously brush cut side of buns with tomato sauce. Transfer buns to a 13×9″ glass baking pan.
    4. Add oil to skillet and increase heat to high; heat until oil begins to smoke. Season patties on both sides with salt and pepper. Reduce heat to medium and cook burgers until lightly charred on the bottom, 2–3 minutes. Flip and cook to desired doneness, 2–3 minutes for medium-rare.
    5. Transfer burgers to pan with sauce and coat burgers in sauce. Transfer burgers to bun bottoms and top with top bun. Brush top of bun with sauce. Cover pan with foil, transfer to oven, and bake 5 minutes. Carefully remove foil and serve immediately.
  1. Do Ahead
    1. Raw burger patties and sauce can be made 3 days ahead; cover separately and chill. Reheat sauce in a medium saucepan over medium, whisking until smooth.
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