Mussakhan (roast chicken with sumac and red onions)

My running buddy A and I were talking about spices, and I asked her if she knew where to get sumac, because Kroger didn't sell it (I know this is a shocker).  Anyway she said she might have some, and she was going to the farmer's market, so if she didn't, she'd look there, and drop it off.  She had it, so she brought it over.  Later in the week, D made this.

It was very good.  I would have it again.  We had with rice and naan.  We both agreed that was too much.  D would have with rice, I would have with naan.

Mussakhan (roast chicken with sumac and red onions)

Photo by ALB

Serves 4

Ingredients
1 kg chicken thighs and drumsticks, skin on (used 4 thighs)
3 tbsp extra virgin olive oil, plus extra to serve
½ tsp ground cumin
½ tsp ground allspice
¼ tsp ground cinnamon
1½ tsp sumac, plus extra to dust
juice 1 lemon
4 garlic cloves, crushed
2 large red onions (around 500g), finely sliced into half-moons
2 tbsp pine nuts
1 tbsp light olive oil (didn't use)
parsley leaves, chopped, to serve

Method
Slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, then place the meat in a large bowl. Pour over the extra virgin olive oil, spices, lemon juice, garlic, 1 1/2 tsp salt and 1/4 tsp pepper and rub into the meat.

Add the red onion and toss well. Cover and leave in the fridge to marinate for between 1-3 hours. When you are ready to cook the chicken, preheat the oven to 190C/375F/Gas 5. Transfer the meat to a baking tray and roast for around 35 minutes or until the chicken juices run clear when pierced at their thickest part.

Cover in foil and leave to rest while you prepare the toppings. Fry the pine nuts in the oil for around 1 minute or so until they turn golden brown, then tip onto kitchen paper to drain. To serve, toast the bread and then place the chicken and onions on top.

Finish with the pine nuts, sumac and parsley. Drizzle over any remaining roasting juices so they soak into the bread, then drizzle over a little more olive oil.

9 Smart Points (my additions/subtractions at 4 servings)

Curried Chicken on Pita

This is similar to Oven-Roasted Chicken Shawarma, but a little different in flavor.  It was a nice change from that.   And I would have again.

Curried Chicken on Pita

Photo by ALB

From Food and Wine
Active Time: N/A
Total Time: 25 MIN
Serves : 4

Ingredients
1 1/4 cups plain low-fat yogurt
4 garlic cloves, very finely chopped
2 teaspoons garam masala
2 teaspoons curry powder
1 pound skinless, boneless chicken breast halves, cut crosswise into 1/3-inch strips
1 tablespoon vegetable oil (used cooking spray)
2 jalapeños, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
Salt and freshly ground pepper
Four 8-inch whole wheat pita breads
4 romaine lettuce leaves
1 large tomato, cut into thin wedges
1 medium cucumber—peeled, halved, seeded and cut into thin crescents

How to Make It
Step 1
Preheat the oven to 400°. In a medium bowl, mix 1 tablespoon of the yogurt with the garlic, garam masala and curry powder. Add the chicken strips and stir until they are thoroughly coated with the yogurt-spice mixture.

Step 2
In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapeños, red onion and coated chicken strips, season with salt and pepper and cook over moderately high heat, stirring, until the chicken strips are just white throughout, about 5 minutes. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapeños and red onion cool slightly. Fold the remaining 1 cup plus 3 tablespoons of yogurt into the chicken, jalapeños and red onion until well combined.

Step 3
Heat the pita breads in the oven, about 30 seconds. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken in yogurt sauce on top and serve right away.

6 Smart Points (my additions/subtractions at 4 servings)

Moroccan Sheet Pan Chicken

I so wanted to like this recipe, but eating it was like "Seeing God," and not in a good way.  Holy Saltiness!  And the leftovers picked up even more saltiness. And D even made the rub go on 4 pieces of chicken not 3!  I ended up wiping the rub completely off the chicken, and downing 6 bottles of water in hopes my blood would start moving again.

So why am I blogging about a recipe I didn't like?  Because I really want to like it, and D said he could fix it, so it actually had flavor.

So we will try this again.  We had with couscous.

Moroccan Sheet Pan Chicken

Photo by ALB

Enjoy the flavors of Morocco with richly spiced chicken, savory onions, and tangy olives. Using just one small bowl and a baking sheet, this Moroccan Sheet Pan Chicken is just as easy to clean up as it is to prepare!

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Recipe adapted from The Wanderlust Kitchen

Ingredients 
For the Spice Mixture
3/4 teaspoon salt (USE WAY LESS)
1/4 teaspoon ground cumin
3/4 teaspoon paprika
3/4 teaspoon turmeric
1/8 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter, melted cut down on fat using just oil
4 cloves garlic, pressed

For the Sheet Pan Chicken
1 lemon
2 large sweet onions, cut into 12 wedges each
2 teaspoons extra virgin olive oil
1/4 teaspoon salt (you don't need it if the rendering from the chicken is all over the pan)
1 teaspoon turmeric
4 skin-on chicken quarters
1 cup green olives, pitted (Olives are gross, so we didn't use)
2 tablespoons chopped fresh cilantro leaves

Instructions
Preheat an oven to 475 degrees Fahrenheit.

In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.

Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan . Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.

Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.

Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.

Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.

7 Smart Points (my additions/subtractions at 4 servings)

Oven-Roasted Chicken Shawarma

I love Shawarma.  There's a few places by my work that sell plates, and they always have a good flavor.  So when this recipe popped up on Facebook, and it looked relative easy, I decided to show D.  He said ok.

While we were making the grocery list we noticed there were no sides, so we added some.  We added pita, tomatoes, cucumbers, peperoncini, and hummus.

The result was very good.  The cooked onions had started to caramelize, and the chicken had a ton of flavor.  I'm not sure if the NI is completely correct, because of the whole marinade thing.
But we would definitely have again.

Oven-Roasted Chicken Shawarma

By Sam Sifton from the New York Times
Time: 45 minutes
Yield: 4 to 6 servings (we got 4)

Photo by ALB

INGREDIENTS
2 lemons, juiced
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

PREPARATION
Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Nutritinonal Information (from My Fitness Pal with no sides)
4 Servings
Calories: 560; Total Fat: 39 g; Saturated Fat: 6 g; Monounsaturated Fat: 24 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 198 mg; Sodium: 641 mg; Potassium: 699 mg; Total Carbohydrate: 9 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 45 g

Yogurt-Paprika Chicken with Lemon

So I answer stupid surveys every day, and build points. At the end of the year, I cash them in for various things like gift cards, hotel points, and magazines.  One of the sites offered Cooking Light with Health Magazine but not any other way. So now we get Health.

Anyway this recipe was in there except it was with chicken pieces.  We decided to make it with leg quarters.

It was delicious.  The chicken was juicy, and flavorful.  And filling!  Definitely will have again.  We had with Curried Cumin Potatoes and Broccoli.

Yogurt-Paprika Chicken with Lemon

Photo by ALB

Prep: 15 minutes
Chill: 1-20 hours
Cook: 35 minutes
Serves: 4

Ingredients
3/4 C Plain 0% Greek Yogurt
1 tbsp Ginger
1 tbsp Sweet Paprika
1 tsp Cumin
4 cloves, Garlic
2 tbsp Lemon juice
1 teaspoon, Coarse Kosher Salt
4.00 Leg Quarter, Chicken
2 lemons, halved (forgot to buy)
0.25 cup, Cilantro, Chopped

Preparation
1. In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice, and salt.  Toss chicken in marinade, generously coating all sides of the meat. Cover and refrigerate for 1 hour. (D marinated it for 20 hours).

2. Preheat oven to 400F.  Remove chicken from refrigerator, and arrange in a single layer in a roasting pan.  Nestle lemon haves among the chicken. (Didn't do). Roast until chicken registers 165F on an instant-read thermometer, about 30 minutes.

3.  Finish cooking chicken 6 inches under broiler until just beginning to blacken in places, 3 to 5 minutes.  Garnish with a generous amount of chopped cilantro.  Serve with roasted lemons to squeeze over chicken (didn't do).

Nutritional Information (from My Fitness Pal since I had adaptations...no lemon)
Calories: 288; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 4 g; Polyunsaturated: Fat 2 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 783 mg; Potassium: 358 mg; Total Carbohydrate: 5 g; Dietary Fiber: 1 g; Sugars: 1 g; Protein: 35 g

Adapted from Health Magazine, January 2015

Chicken Thighs with Couscous and Kale (or Spinach)

Well, sometimes a recipe looks good if you make some changes.  This was one of those.  First we had a container of regular couscous so we decided to use that, instead of buying Israeli couscous.  Second, I'm not hugely fond of Kale. But I like spinach.  So I showed D the recipe, mentioned my changes and he said ok.

It was slightly bland, but super easy.  I mentioned using bone-in thighs.  D said it would take too long to cook the chicken and probably dry out the couscous.  So we added some Sriracha and it was good.  I would have again.

Chicken Thighs with Couscous and Kale (or Spinach)

Adapted from EatingWell: November/December 2013 

Photo by ALB

One-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when you want to keep cleanup to a minimum. Look for Israeli couscous—small pearl-shaped pasta made from semolina flour—near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.
4 servings | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
2 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
1 cup Israeli couscous (used regular)
2 cloves garlic, minced (used 4)
4 cups very thinly sliced kale (used 5 Cups of Spinach)
2 cups reduced-sodium chicken broth

Preparation
Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture. Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes.

Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.

Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.

Nutrition per Eating Well
Per serving : 414 Calories (with my changes it was 428 calories); 16 g Fat; 3 g Sat; 9 g Mono; 76 mg Cholesterol; 38 g Carbohydrates; 29 g Protein; 4 g Fiber; 517 mg Sodium; 606 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 1/2 fat

Spiced Chicken Thighs and Parsley Couscous

D made this after we got home from the gym.  If it took 55 minutes, I didn't notice. I thought it took 30 or so.

We both liked it.  It reminded me of the Spicy Honey Brushed Chicken Thighs without the sweetness.  D thought it might be better on the grill, because it was a little greasy.  Overall, we both liked it and I think we would have again.

I probably should build the NI as the ingredients said the chicken should have been skinless, and the directions talked about skin-side down.

We had with Oven Roasted Green Beans.

Spiced Chicken Thighs and Parsley Couscous

Photo by ALB

Yield: Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)
Hands-on:30 Minutes
Total:55 Minutes

Ingredients
2 teaspoons ground cumin
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon ground ginger
3/4 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
8 bone-in chicken thighs, trimmed and skinned (about 2 1/2 pounds)
1 1/2 tablespoons canola oil, divided
2/3 cup uncooked couscous
2 teaspoons minced garlic
3/4 cup unsalted chicken stock
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice

Preparation
1. Preheat oven to 425°.

2. Combine cumin, sugar, chili powder, ginger, 1/2 teaspoon salt, red pepper, lemon rind, and black pepper in a small bowl; rub spice mixture over both sides of chicken. Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, placing it skin side down; cook 5 minutes on each side or until chicken is browned. (If necessary, work in batches to avoid overcrowding the pan.) Transfer pan to oven. Bake chicken at 425° for 14 minutes or until done. Remove chicken from pan; let stand 10 minutes before serving.

3. While chicken rests, heat a small saucepan over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add couscous and garlic to pan; cook 2 minutes or until toasted and fragrant, stirring frequently. Carefully stir in remaining 1/4 teaspoon salt and chicken stock. Bring liquid to a boil. Remove from heat; cover and let stand 4 minutes (avoid opening the lid). Fluff couscous with a fork, and stir in parsley and lemon juice.

Nutritional Information
Calories: 468; Fat: 19.3g; Saturated fat: 4.2g; Monounsaturated fat: 8.9g; Polyunsaturated fat: 4.3g; Protein: 44g; Carbohydrate: 27g; Fiber: 2g; Cholesterol: 219mg; Iron: 3mg; Sodium: 544mg; Calcium: 48mg

Cooking Light AUGUST 2014

Pizza Hummus

I have a lot of tahini leftover from another hummus recipe.  I also needed breakfast again.  I saw this recipe on the WeWa board from TMom.  So I decided to try it.

It was very easy.  It has a good tomato flavor. I like it.

Pizza Hummus

Photo by ALB

Prep Time:10 min
Level: Easy
Serves: 4 cups

Ingredients
1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil (I used 1 TBSP of fresh, chopped)
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini (heaping)
1/4 cup fresh lemon juice
Kosher salt

Directions
Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

Nutritional Information
Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

Recipe courtesy Food Network Magazine

Fiery Chicken Thighs with Persian Rice

I must not have taste-buds. D neither. We didn't find this hot. So D made this. He thought the rice making was odd. But thinks I could make it considering it isn't the traditional way of making rice. The result of the rice was this crispy stuff that was really good. Even better with some Sriracha. The Chicken was better the next day. I don't know if it needed more marinating time or what. But it was kind of bland yesteday. For lunch a little more spice. Still nothing "fiery." I think I would have again, though.

Fiery Chicken Thighs with Persian Rice

Pay close attention to the rice as it cooks over medium-low heat--when you hear it begin to crackle, turn the heat down to low. Continue to cook until the bottom side of the rice develops a golden crust. Serve with 1 pound fresh green beans sautéed in 1 tablespoon butter. Toss with 3 tablespoons toasted sliced almonds and fresh parsley. Although the ­buttery rice cuts through the heat of the chicken, use less chile paste if you are not a fan of spicy foods.

Yield: Serves 4 (serving size: about 1/2 cup rice and 1 chicken thigh)
Hands-on: 40 Minutes
Total: 1 Hour

Ingredients
5 cups water
3/4 cup long-grain white rice

Photo by: Photo: Johnny Autry;
Styling: Cindy Barr

2 1/2 tablespoons canola oil, divided
3/4 cup chopped onion
1 1/2 teaspoons ground cumin, divided
1 teaspoon kosher salt, divided
1/2 teaspoon ground turmeric
1/2 cup plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons butter
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon minced fresh garlic
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs
Cooking spray

Preparation
1. Bring 5 cups water to a boil in medium saucepan. Add rice; boil 10 minutes. Drain. Rinse rice; drain.

2. Heat a medium, heavy-bottomed skillet over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, and cook 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook 1 minute. Combine rice, onion mixture, and yogurt in a bowl.

3. Return pan to medium-high heat. Add butter and 1 tablespoon oil to pan; swirl until butter melts. Add rice mixture to pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dish towel around the lid, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium-low heat 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.

4. Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up.

5. While rice cooks, preheat broiler to high.

6. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambal oelek, garlic, and coriander in a small bowl, stirring well. Scrape spice paste into a zip-top plastic bag. Add chicken to bag; seal. Toss to coat. Let stand 20 minutes. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

7. Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done. Serve with rice.

Nutritional Information
Calories: 439; Fat: 23.9g; Saturated fat: 6.5g; Monounsaturated fat: 10.6g; Polyunsaturated fat: 4.8g; Protein: 21.1g; Carbohydrate: 33.7g; Fiber: 1.4g; Cholesterol: 71mg; Iron: 2.8mg; Sodium: 547mg; Calcium: 56mg

Cooking Light NOVEMBER 2012

Beef Kefta Patties with Cucumber Salad

Had I not made Superfast Kofte a few weeks ago, I think I would have really liked this dish.  But after D made these, we both said, "These are good, but the other recipe is better."

The positive for this dish is everything was in included (the side and the meat).

Beef Kefta Patties with Cucumber Salad 

Yield: Serves 4

Ingredients

Cooking spray
1 pound ground sirloin
1/4 cup plus
2 tablespoons chopped fresh flat-leaf parsley, divided
1/4 cup chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
 2 cups thinly sliced English cucumber
2 tablespoons rice vinegar
1/2 cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 (6-inch) pitas, quartered

Preparation 
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine beef, 1/4 cup parsley, cilantro, and next 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to pan; cook 3 minutes on each side or until desired degree of doneness.

2. Combine cucumber and vinegar in a medium bowl; toss well. Combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk. Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates. Top each serving with about 2 tablespoons yogurt sauce. Serve each with 2 pita wedges.

Nutritional Information 
Calories: 321; Fat: 12.1g; Saturated fat: 4.7g; Monounsaturated fat: 5g; Polyunsaturated fat: 0.6g; Protein: 28.7g; Carbohydrate: 22.4g; Fiber: 1.8g; Cholesterol: 74mg; Iron: 4.1mg; Sodium: 696mg; Calcium: 85mg

Cooking Light JULY 2012