Tasty Tuesday

ep_06172015_50dollardinnerpart_garlic-curry-chicken-thighs_6x4tifGARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

YIELD
6 servings
ACTIVE TIME
30 minutes
TOTAL TIME
3 hours 30 minutes

INGREDIENTS

    • 1 head of garlic (about 12 cloves), peeled, finely chopped
    • 1/4 cup olive oil
    • 2 tablespoons curry powder
    • 2 cups plain Greek yogurt, divided
    • 2 1/2 teaspoons kosher salt, divided
    • 12 skin-on bone-in chicken thighs (about 6 pounds)
    • 2 tablespoons fresh lemon juice

PREPARATION

    1. Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
    2. Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13×9″ baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
    3. Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
  1. Do Ahead
    1. Chicken can marinate up to 1 day before cooking. Keep chilled.

BIBB LETTUCE, CHICKEN, AND CHERRY SALAD WITH CREAMY HORSERADISH DRESSING

ep_06032015_salads-chicken-6x4

YIELD
Serves 4
ACTIVE TIME
30 minutes
TOTAL TIME
30 minutes

INGREDIENTS

  1. For the dressing:
    • 1/2 cup mayonnaise
    • 2 tablespoons fresh lime juice
    • 2 tablespoons prepared horseradish
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
  2. For the salad:
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup panko (Japanese breadcrumbs)
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon cayenne pepper
    • 2 cups shredded cooked chicken (about half of a 2 1/2-pound rotisserie chicken)
    • 8 cups Bibb or Boston lettuce leaves (from 1 large or 2 small heads)
    • 2 cups cherries (about 10 ounces), pitted, halved
    • 5 radishes, thinly sliced
    • 1/4 cup coarsely chopped fresh chives, divided

PREPARATION

  1. Make the dressing:
    1. Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
  2. Make the salad:
    1. Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4–5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
    2. Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
  3. Do Ahead
    1. The dressing can be chilled for up to 2 days.