Traditional recipes

One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta

One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta

Quick-cooking, budget-friendly, and pretty hard to screw up (that dark meat is automatically juicier), chicken thighs are our default weeknight dinner—and this is our simplest recipe yet. It's made in single pan in less than 45 minutes—and you don't even have to chop a vegetable. What's the shortcut? Harissa, a North African pepper-based hot sauce that's spicy, fruity, bright, and smoky—it brings the flavor so that you don't have to. While our friends over at BA.com might make their own harissa, we're saving time and buying a jar at the grocery store. Look for brands that list peppers as the first ingredient (sometimes they can be cut with tomato product, and that's not what you want) and taste it before you add it to the skillet: Different brands vary in spiciness, so you may have to go up or down in quantity depending. We love the version made by NY SHUK.

Steps

  1. Pat 6 chicken thighs dry with paper towels. This will help the skin get nice and brown. Season all over with 2½ tsp. salt. (When you're seasoning meat, a good rule of thumb is 1 tsp. salt per pound.)

  2. Place chicken (skin side down) in a dry large cast-iron skillet with the heat off. Heat over medium and cook chicken, undisturbed, until skin is very crisp and deeply golden brown and releases from pan (an indication that the skin is brown and crackly), 13–16 minutes. You have permission to rotate the pan (but not the chicken) from time to time to encourage all thighs to get equal love from the burner. And just like starting fish skin side down in a room temp pan guarantees crackly, bronzed skin, doing the same with chicken renders the fat slowly—and that means even browning and the crispiest skin imaginable.

  3. Using tongs, transfer chicken to a plate. Make sure to keep it skin side up: Placing that crispy skin against the plate will cause it to steam and sog, negating all of your hard work.

  4. Add 1½ lb. cherry tomatoes, ¼ cup harissa paste, 3 Tbsp. red wine vinegar, 1 oregano sprig and remaining ½ tsp. salt to pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have burst and released all of their juices, and the juices have started to thicken, 8–10 minutes.

  5. Nestle chicken thighs back into skillet (keep the skin side up) over tomatoes.

  6. Reduce heat to medium-low, bring to a simmer, and cook until chicken is just cooked through and flesh is no longer pink (an instant-read thermometer inserted into the thickest part near the bone will register 165°), and tomato sauce has thickened and a wooden spoon leaves a trail when dragged through, 6–8 minutes. Let sit 5 minutes—this gives the meat an opportunity to reabsorb the moisture that moved to the surface while it cooked. Sounds technical, but it means your chicken will be tender and juicy.

  7. While chicken cooks, cut 4 oz. feta into ¼"-thick planks.

  8. Once chicken has rested for 5 minutes, break feta planks into large pieces, scattering over skillet. Some pieces will stay intact while others will soften into the sauce a little—and that's exactly what you want.

  9. Pick leaves off remaining 2 oregano sprigs and scatter over chicken and tomatoes.

  10. Serve with torn crusty bread for sopping up any extra tomato sauce.

Reviews SectionSo delicious! I had no trouble getting the chicken cooked through within the times directed in the recipe. I mashed the tomatoes gently as they cooked to release more juice, so there was no problem with enough liquid. I was using fresh, homegrown tomatoes, so they were nice and juicy. If it looked like the dish was dry, I would have added a little broth. I will be making this dish again - perfect for summer!QuotidianCookKansas08/11/20Delicious and easy. The harissa/tomato/red wine vinegar sauce has many layers and depth of flavor for a sauce that is cooked so quickly.a.goekler7491Denton, TX08/11/20This recipe is terrific. Made it exactly as outlined with my own harissa in a cast iron frying pan. It was yummy and my pan cleaned up perfectly. Can wait to make (eat) it again! Many thanksAs everyone else is saying, there's no way that the chicken cooks through at the top with this method. I finished it in my oven for 10 minutes at the end after trying to get it to cook for 45 minutes. In that time, the balsamic burned on the bottom of the pan - and this amount of acidity is horrendous for the cast iron. The only way to make again would be to institute a huge number of changes for a passably okay dish.Super simple and way more flavourful than you'd think from such a small ingredients list! I used harissa sauce instead of paste - just what I could find at the store. This may have remedied the problem other people have apparently had with saucelessness. Chicken took longer to cook through than the recipe suggested, maybe 18 minutes instead of 6-8, but hey - we can all take a breather and accept that. Thanks, Molly!gretansdWinnipeg, MB, Canada07/27/20Very flavorful but no real sauce accumulated in pan. Had to add broth to keep pan base wet.AnonymousBelmont, NC07/13/20I’ve loved this recipe since the first time we made it. Here’s how I remedy the cook time issue: when I put the chicken in the pan, I set the oven to 400* F. I crisp the chicken and transfer to a rimmed baking sheet and put in the oven, whether it’s fully preheated or not. In the 10 minutes it takes to make the sauce, the chicken is cooked through, so I transfer it and any juices to the pan with the tomatoes and proceed as written. It’s always served me well! I serve over couscous cooked with olive oil and a spoonful of tomato from the sauce. Consistently delicious! Thanks BA!Hello everyone that is having trouble with this.One: to cook the chicken all the way through without putting it in the oven, put a cover over it (like a large pot cover that fits over your pan). This will act like an oven and help finish off the chicken.Two: to make the sauce more saucy, add some water (1/4-1/2 cup depending on how liquidy you want it)annaherman936849Canada04/27/20There is just no way that the chicken gets cooked through in this time. The recipe should be updated. Glad I read other reviewers notes about having to put it in the oven- put mine in a 375* oven for 10 min after the recipe claims the chicken should be done. Served over Israeli couscous, as I think just bread would have felt too light for dinner. Would make again, but with 1/2c of chicken stock to help the tomatoes cook down and planning for it to go in the oven.Really enjoyed this recipe. It is superrr easy. I used Harissa from Trader Joes and it was actually pretty delicious but had a good bit of kick to it. That said, like most people I had to pop this in the over for an additional 10 minutes to cook the chicken through. I also made some jasmine rice to go along.AnonymousNew York, NY03/02/20Great recipe, super easy. However, I don't think I'll ever get the chicken to temp following these instructions, so I've been putting it in the oven to finish it off. If anyone has any better ideas I'm all ears.Not so much a review as a request for help. This is the second or third recipe I've tried that didn't quite work out. I have to think it's the heat or the time...probably the heat. I have a gas range, and the heat in the pan varies from spot-to-spot. It's not uncommon, with the flame on high, for my 12-inch cast iron skillet to vary from 390 or so to 510 F from side to side. So I try to control that by moving the pan a lot, but with the heat set on medium, the skin didn't get very crispy after 16 minutes, and it took a long time for the tomatoes to all burst; then by the time the chicken cooked through, the skin was all limp again. It sounds as though I should increase the heat, but I'm afraid the tomatoes will end up burnt. Any advice would be welcomed; I did really like the flavors in this dish, but was looking forward to the crispy skin texture and flavor as well. What am I getting wrong?Made two weeks ago with a tomato based harissa sauce. Received the NY SHUK. paste and will definitely try it again. If the previous batch was great I can't wait to give it another try with the NY Shuk sauce.AnonymousStaten Island, NY12/02/19This is so good! I made my own Harissa (loosely following BA recipe) because I like it spicy and had a large assortment of peppers from the garden. I spatchcocked a whole chicken and roasted on the green egg until almost done. Then made the burst tomatoes in a cast iron pan. Put the chicken on top and finished it on the egg. I forgot the feta, but it honestly wasn’t missed. I grilled some crusty bread and served it along side this to mop up the sauce. A nice leafy salad and dinner was amazing! This is definitely a keeper!padams8North Carolina11/27/19Nothing about this recipe matched up with the description. The liquid from the tomatoes, harissa paste, and vinegar were insufficient to make a sauce. The chicken took a long time to brown and browned more poorly than just putting the chicken in a hot pan with some oil. Putting raw chicken on the cooked tomatoes also didn't work out; had to transfer the pan to the oven so the chicken would finish cooking and the tomatoes wouldn't be completely burned to the pan.I've been making a version of this for years. To the reviewer that wanted to finish it in the oven but was worried about losing crispiness, don't worry. A little olive oil on the top and convection oven will crisp it right up. A good alternative to harissa is sel fou -- more earthy, woodsy pink berry flavor. One could also toss some lavender in it to give a provencale atmosphere. I personally love some dried sage in there as well. If you're feeling lazy, you can also do a vegetarian version of this in the oven. Put the tomatoes in a tight baking dish, drop in your spices, bit of olive oil. Tuck the feta cheese below the tomatoes and roast for about 20-25 minutes. 5 minutes before finishing, toss some parmesan cheese gratings on top and up the heat to toast them. The tomatoes burst, the spice blends, and the cheese gives a delicious salty component. Voila!bonn_cooksBonn, Germany11/01/19Great dish. The store was out of organic thighs, so I used regular thighs, which are larger. Therefore, I recommend starting Step 5 a little earlier so that the tomatoes aren't reduced to nothing by the time the chicken gets to temp.AnonymousAtlanta, GA10/22/19I really liked this recipe, it was simple and flavorful. I have a huge oregano plant in a pot that is going to die off soon with the upcoming cold weather and wanted to use some and this was perfect. I did have a bit of a struggle getting the chicken to it's final temp so it cooked longer than it said to, but I am using a generic smooth top stove in an apartment that seems to not heat as well as I'd like (too variable). I also reduced the sauce a little to much in the mean time so will need to work on that the next time.benevengaMadison WI10/14/19Great recipe. Depending on the size of the thighs, you might want to stick the cast iron in the oven for a few minutesThis didn't work out for me. The tomatoes had cooked down to a paltry amount and the chicken was far from done. So I had to transfer it to the oven. I might try it again with much smaller thighs.not sure why the other reviewers had such differing experiences from the recipe. i actually used a normal frying pan (not a skillet) and it took me 20 mins (my chicken thighs were slightly larger) for the skin to get nice and crispy, which fits right in with the recipe. cranked up the heat to med high as stated, and voila tomatoes were done in 10 mins (i smashed them with my spatula to encourage the breaking down), put my chicken in and they were done in 5 mins! anyway, flavour wise, DELICIOUS!!!!! i had to add a little sugar to counter the tartness of my tomatoes but besides that, YUMMYYYYYThe sauce is fabulous, but the chicken is no done. I’m going to make this again in a la Crueset braising pan. I will cook on stove top and then braise in oven. I know I will lose The crispy skin, but the flavors make up for it.adelaidemuro6961Camarillo 09/02/19Like another reviewer, I'm surprised to see all those tomatoes in a cast iron skillet. I can't think of any reason not to do this in a different kind of skillet, but am not about to expose my precious cast iron seasoning to all that acid.This is the highest reward for the ​lowest effort recipe I've ever come across. I could eat that sauce every day for the rest of my life.awhite8877Portland, OR09/01/19i used a spicy red curry paste i found in my bodega to sub whatever tf you were supposed to use. loved it. dont be afriad to let those thighs crisp, burner love, etc. don't oversalt the chickenhome run mollyQuentincooksBrooklyn08/15/19

17 Mediterranean Diet Chicken Recipes for Simple Weeknight Dinners

There are countless ways to make chicken interesting, yet it’s easy to fall into the habit of making the same recipe over and over. Why reinvent the wheel when you know it by heart and can throw it together with ease?

We’re not here to tell you to change your ways, but we are here to tell you that mixing up your chicken game is easy and tasty beyond belief. (Not to mention healthy.)

These Mediterranean diet chicken recipes are so good we insist you give ’em a go. We’re guessing you won’t look back.

1. Greek lemon chicken soup

What makes this soup broth so delightfully creamy? Surprise: It’s not actually dairy.

In fact, chicken broth isn’t even used to flavor this melt-in-your-mouth soup. Instead, egg yolks are used for the lemony color, and sautéed veggies and herbs give it its unforgettable flavor.

Another incredible add-in: homemade dill and chive oil. But don’t worry, even though it sounds fancy, it’s easy to make. Just add herbs and oil to a food processor and pulse away.

2. Slow cooker Tuscan chicken stew

Share on Pinterest Photo: Sweet Peas and Saffron

As much as we’d like to live under the Tuscan sun, we’ll settle for diving into this slow cooker Tuscan stew.

Full of hearty veggies like baby potatoes, carrots, onion, and garlic, and livened up with fennel seeds and white wine, this stew is the perfect nourishing meal.

It’s great for a cold day or when your immune system (or gut) is in need of some TLC. We love that this recipe sticks to chicken thighs, making the meat that much juicier.

3. Instant pot Mediterranean chicken

When this recipe says it’s almost no work at all, it isn’t kidding. As with most Instant Pot meals, it only requires throwing items in the pot and patiently awaiting the outcome — which, in this case, only takes 20 minutes.

The stew-like tomato sauce can be eaten on its own, if you wish. It also makes the perfect topping for cauliflower rice, quinoa, or even pasta.

It also tastes delicious with a sprinkle of freshly grated Parmesan cheese. It’s simple dishes like these that make us super thankful the Mediterranean diet exists.

4. Lemon herb avocado chicken salad

Is there anything more Mediterranean than a sky-high pile of fresh veggies and sliced cheese? This salad makes us think of sitting next to the turquoise sea, noshing on local produce, and attempting to speak a new language.

For the days we can’t do that — which, sadly, is far too often — bite into this. We like swapping the bacon for prosciutto and cracking lemon pepper on top for a little extra somethin’. At least your taste buds can have a vacation.

5. Lemon chicken salad

This chicken salad recipe can be modified to satisfy almost any diet. Want to keep it low carb? Scoop it into lettuce cups. Craving something more hearty? Stuff it into a pita or add a generous dollop to a grain bowl.

If you prefer to eat Paleo, use a Paleo-friendly mayo in place of the Greek yogurt. Filling, flavorful, fun… this recipe has it all. It even has crunchy, for crying out loud.

6. Mediterranean pasta salad

Pasta salad doesn’t have to be a soggy, sad mess. This recipe boasts more greens and veg than it does pasta, really punching up its weight when it comes to the whole salad part.

We love the creaminess from avocado and feta cheese, the subtle crunch from cucumber, and that color burst from the arugula and sun-dried tomatoes.


January Menu Highlights

Can you believe that this week ends in a new month AND a new year? This fresh start is the perfect time to take a look at new dishes debuting on the Gobble menu, plus some of our delicious Lean & Clean meals and popular classics that you won’t want to miss. Let’s preview some of our upcoming January favorites: a Lean & Clean Pan-Roasted Chicken with Roasted Broccoli & Cauliflower with Italian Salsa Verde a Family-Friendly Sunday Supper Meatballs, Spaghetti, and Sausages with Garlic Bread and Italian Salad for Four, and a Global Flavor favorite, Burmese Shredded Chicken with Coconut Rice & Burmese Salad.

We have a range of mealtime solutions, whether your New Year’s resolutions are to be more calorie conscious or simply to make it a habit of eating more fresh, home-cooked meals:

For those who want to try some of our most popular recipes

Tuscan Sirloin Steak with Mushrooms & Fettuccine in Three Peppercorn Sauce: We channeled our inner nonna to create this fan favorite recipe. In this Italian-inspired dish, we pan-roasted tender sirloin steaks and sautéed cremini mushrooms and spinach in our signature three peppercorn sauce. It’s served over a bed of fettuccine pasta, and a dollop of rosemary thyme butter adds a rich, herbaceous finish to this unforgettable meal.

Sweet Potato and Poblano Enchiladas with Mexican Corn and Black Bean Salad:These vegetarian enchiladas are the perfect go-to when you want something fast, easy, and delicious! We generously stuffed flour tortillas with roasted poblano pepper and yam hash and topped them with a spicy, smoky salsa roja. They’re served with a crisp, Southwestern-inspired salad on the side.

For those looking to expand their horizons this year…

Burmese Shredded Chicken with Coconut Rice & Burmese Salad: Inspired by the exciting flavors of Burmese cuisine, this dish features shredded chicken thighs simmered in a sweet tomato sauce spiced with bright lemongrass and turmeric. The Burmese shredded chicken is served over a bed of our signature coconut rice and comes complete with a refreshing salad in our bright cilantro-lime vinaigrette. A squeeze of lime and a topping of toasted garlic, sesame seeds, and roasted peanuts add the final touch of flavor to this exciting and exotic dinner.

Argentinian-Style Steak with Patatas Bravas & Charred Vegetables: We’ve added some serious flair to the typical, steak-and-potatoes dinner with our Argentinian-style steak featuring paprika-roasted potatoes and an elegant side of charred vegetables. Tender sirloin steak is dressed in bright and zesty chimichurri sauce and served alongside spring onions with sweet and mild mini peppers cooked until tender and bursting with deep smoky flavors. Yukon Gold potatoes get a Spanish tapas treatment (of “patatas bravas” fame) with a dusting of smoked paprika and a sweet Peruvian-style pepper sauce.

Vietnamese Chicken Soup with Rice Noodles & Aromatic Spices: This Vietnamese noodle soup starts with a full-flavored chicken broth simmered with aromatic cinnamon and star anise. The noodle soup is topped with shredded chicken thighs, baby corn, shredded carrots, and bok choy. The soup comes complete with fresh herbs, a lime wedge, as well as Sriracha and hoisin sauces, to add the authentic garnishes to your flavorful Vietnamese pho.

For those who want to incorporate more veggies into their diet…

Mushroom, Zucchini and Feta in Spiced Shakshuka with Naan: Shakshuka is a magical Middle Eastern meal that’s bursting with flavor! It features eggs poached in a spiced tomato sauce along with tender zucchini, wilted spinach, and savory mushrooms. The dish is finished with a sprinkle of salty, creamy feta cheese and served with toasted naan bread to soak up all the tasty sauce.

Pita Panzanella with Seared Halloumi Cheese & Harissa Vinaigrette: Our pita panzanella is a Greek-inspired masterpiece featuring lightly browned halloumi cheese (aka pure deliciousness). The saltiness of the halloumi perfectly matches the sweet and spicy harissa vinaigrette it’s tossed in, and the toasted pita, cherry tomatoes, zucchini, garbanzo beans and kalamata olives complete this amazing dinner.

Country Captain Vegetable Curry with Basmati Rice: This hearty vegetable curry is a Southern take on the classic Madras curry. Pan-fried pieces of eggplant are simmered in a chunky Indian-spiced tomato sauce with zucchini and green peas. The vegetable curry is served over a bed of fragrant basmati rice and garnished with cashews and fresh cilantro. A cucumber yogurt sauce adds a cooling touch to the spiced curry.

For those who are looking for the one dish to please everyone…

Sunday Supper Meatballs, Spaghetti, and Sausages with Garlic Bread and Italian Salad for Four: Gather your whole family around the dinner table to enjoy this comforting and familiar dinner of spaghetti and beef meatballs with Italian-style pork sausage. Full-cooked and seasoned beef meatballs are simmered with pork sausages in our authentic marinara sauce prepared with crushed San Marzano tomatoes. The spaghetti and meatballs dinner comes complete with our customer-favorite garlic bread and a side salad.

Barbecue Chicken Flatbread with Southwest Broccoli Crunch Salad for Four: Fact: This barbecue chicken flatbread dinner is ah-mazing. It’s got sweet and smoky shredded barbecue chicken, fresh avocado, and gooey melted mozzarella on a delicious flatbread. A tasty broccoli crunch salad with spicy jalapeño ranch dressing is the perfect contrast of flavor and texture for this family-favorite meal.

For those looking to be more calorie-conscious…

Pan-Roasted Chicken with Roasted Broccoli & Cauliflower with Italian Salsa Verde: This dinner is everything you could possibly want: quick, healthy, and delicious! The chicken is pan-roasted to total perfection and served with roasted broccoli and cauliflower. An Italian salsa verde tops the dish to bring a zesty, briny burst of flavor.

Roasted Pork Tenderloin with Charred Brussel Sprouts and Peruvian Dipping Sauce: Few things are as satisfying as juicy pan-seared pork tenderloin with a golden-brown crust. Served alongside this tasty perfection are roasted Brussels sprouts and a spicy-savory-sweet Peruvian dipping sauce. It’s a delicious, low-carb dream dinner you won’t forget!

For those who want to keep the 2021 celebrations extra special…

Pan-Roasted 10 Ounce Choice New York Steak with Parmesan Cauliflower Puree, Green Beans and Peppercorn Sauce: Are you craving a decadent, restaurant-quality dinner but are trying to wave goodbye to carbs? Us, too! We made this pan-roasted New York steak dinner with low-carb, high-flavor Parmesan cauliflower puree and a side of sautéed greens beans. Our signature three peppercorn sauce perfectly complements this mouth-watering meal.

Sautéed Alaskan Halibut with Mashed Potatoes & Herbed Pine Nut Brown Butter: Treat yourself to a gourmet dinner with our pan-seared Alaskan halibut. The halibut fillets are seared to a perfect golden brown and served over a bed of sautéed spinach and creamy, delicious mashed potatoes. We tied everything together with an ah-mazing brown butter garlic Parmesan sauce with sage, capers, and pine nuts.


What are gyros?

Gyro is pronounced Yee-Roh not Jy-Roh (sorry if I just burst someone’s bubble). A gyro is a Greek pita sandwich traditionally made using pork, chicken, lamb, or beef, that is cooked on a slowly-rotating, vertical spit in front of an upright rotisserie. This cooking style is where gyros get their name as gyros means “turn” in Greek. The meat is thinly sliced then served wrapped in a pita with tomatoes, red onions and tzatziki sauce.

This simple combination is so enticing because both the chicken and the tzatziki sauce are super flavorful and you get layers of texture in every bite.


How to make tomato baked chicken:

While the chicken brines, we’ll toss together the ingredients for the tomato pan gravy. You can do this directly in your baking pan, I sure did! Again, humble ingredients that will yield a gourmet dinner you’ll be proud to serve dinner guests. You’ll need roughly three cups of sliced cherry tomatoes mixed with minced garlic, butter, balsamic, a squeeze of honey, chopped basil, dried thyme, and onion powder. When those tomatoes roast with the chicken you’re left with bright and sweet tomato juices that would be delicious drizzled over a bed of rice, pasta, or even some steamed veggies.

During the last 5 minutes, you’ll add shredded mozzarella to the top and pop the chicken back under the broiler just long enough for it to get warm and bubbly. You can make my tomato baked chicken recipe without the mozzarella too if you’d like. I’ve tried it in the past, and it’s still delicious. But personally, the mozzarella adds a cheesy little something to this dish!

Other cheeses that would work well here: provolone. My next best choice.


One-pot herby buttered mushrooms and wild rice (page 163)

From Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods Half Baked Harvest Super Simple by Tieghan Gerard

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  • Categories: Quick / easy Rice dishes Stews & one-pot meals Main course Vegetarian
  • Ingredients: mixed wild mushrooms shallots basil thyme sage dry white wine wild rice blend canned cannellini beans lemons Manchego cheese butter

Chicken with Tomatoes and Garlic

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.


One-Pan Chicken Thighs with Burst Tomatoes, Harissa, and Feta - Recipes

10 Healthy Recipes For You To Try!

10 Healthy Recipes for you to try!

I find that while I love the idea of being inventive and creative, I find myself cooking many of the same dishes over and over each week.

I am trying at the moment to challenge myself to incorporate at least one new recipe each week to my repertoire.

So here are some of the recipes which I will be endeavouring to try in the next few weeks.

Care to join me in my challenge?

    .This recipe from Yummy Mummy kitchen gets the ratio just right. Chia pudding has an interesting texture but mixed with berries and some extra coconut milk… MOORISH This looks so good it should be illegal. This counts as breakfast now and then right? This is something my Sri Lankan Dad would just devour You had me at 󈫿 minutes”.
  • Curry Roasted Cauliflower and Sweet Potato Salad. I have a growing obsession with cauliflower, and it is in season where we live. And Mark loves potato salad. So this is a win win recipe! It is also vegan for all my vegan friends.
  • Chicken Stew. I am a huge fan of this Blog and her recipes. I love the look of this! I am intrigued by this chocolate cake. It is made with beetroot with avocado included in the frosting… Oh I had to sneak this in even though it is far from a healthy recipe. But there are times when you can have a treat or two. And this strawberry season calls for a little flexibility! .I used to make something similar to this for my meal prep business. But this looks incredible. And they have loaded it with cauliflower, beans broccoli, zucchini, carrot and nuts. Served with Greek Yogurt? Perfect for lunches. Oh I have to make this for my Greenie. All of his favourite things. Chicken, chilli and Feta… He would drool.

Variety is the spice of life!

I think I will be making the curry roasted cauliflower with sweet potato and the one pan Chicken thighs for Greenie.

Which recipe catches your eye to try? I would love to know.

You are dearly loved and richly cherished

Dr Christine Greenwood

Reign in life

Wink: We all know I will be making the not so healthy strawberry cake. And I will probably get some ice cream to eat with it. Just so you know. I am learning that having the occasional treat every now is actually healthy. Xx


Harissa Roasted Chicken and Potatoes — The Cook, The Baker.

Winner winner chicken dinner. With this super flavorful, incredibly moist chicken you can’t lose. And let me tell you about those potatoes: they’re crispy on top and soak up all the chicken-ey, harissa-ey goodness. It’s like the best of both worlds between potato chips, baked potatoes, and potatoes I was actually going to make this chicken using harissa paste and call it a day. However, this was the beginning of quarantine and for some reason, harissa paste was one of the first to go. I returned home determined to make harissa chicken. I found a bunch of recipes online but none of them suited the ingredients I had on hand or the taste I envisioned. My mind felt pretty jumbled and anxious. Mix in the roasted harissa sweet potatoes and chickpeas and serve with pita. Add desired toppings: such as sprouts, harissa cashew sauce, and cherry tomatoes. Leftovers stored in the refrigerator for up to 4 days. Nutrition Facts. Roasted Harissa Sweet Potato & Chickpea Pitas. Amount Per Serving (1 g) Calories 98 Calories from Fat 36 % Daily Value* Fat 4g 6%. Sodium 175mg 8%. Potassium 197mg 6.

Harissa Chicken with Leeks, Potatoes, and Yogurt | The.

4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer. 5. While the chicken cooks, place the. Harissa Oven Roasted Potatoes. Preparation Info. Skill. Medium Total. 45 min Makes. 4 - 6 Servings Harissa Oven Roasted Potatoes. Add to Recipes Email Print Ingredients. 2 pounds potatoes (red bliss or Yukon gold), washed and cut into 1 1/2-inch chunks 1 sweet onion, peeled, halved and cut into 1/2-inch slices 1 bell pepper, cored, seeded and sliced in 1/2-inch thick strips 2.

Dean's harissa roasted chicken | Lorraine

It's starting to feel like weekend roast weather so Dean gives the classic roast chicken a modern make over with some harissa flavouring and hasselback sweet potatoes! Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a.

Harissa-style Roast Chicken with Butternut Squash and Potatoes

Harnessing the power of a Harissa style fire-roasted red pepper sauce, a simple roast chicken is transformed into a bold and hearty meal. Allow baby potatoes and butternut squash to soak in the fiery warmth, and let each bite of Harissa-style Roast Chicken with Butternut Squash and Potatoes warm your belly. Let it sustain you through this holiday season. A delicious Harissa and Honey Roasted Chicken with Sweet Potatoes and Thyme recipe from Jessica Seinfeld LET'S BE FRIENDS. Recipes, how-to’s and updates from our kitchen. Harissa-Roasted Sweet Potato Power Salad with Parslied Tahini Dressing is the ultimate nutrient-packed meal. Vegan, gluten free, and perfect for make-ahead lunches or easy weeknight dinners. The Perfect Meal Prep Sweet Potato Recipe: Not only does this Harissa-Roasted Sweet Potato Salad pack a serious nutrition punch, but it's also make-ahead friendly.

Harissa roast chicken | Easy chicken recipes

Harissa roast chicken with spiced swede, squash and sweet potato. By Admin. 02/02/2015 Harissa roast chicken . The roast chicken tastes great with a burst of flavour and heat from the harissa and served with the vegetables, it’s divine. Advertisement - Continue Reading Below. Makes: 6 servings Prep Time: 0 hours 25 mins Cook Time: 1 hour 20 mins Total Time: 1 hour 45 mins Ingredients. 4 tsp. One of our all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken sweet, browned leeks crunchy potatoes plus a cool garnish of salted yogurt and plenty of.


Crock Pot Oxtail Stew

Ever since signing up for Walden Local Meat I have been cooking a lot more at home. Part of the reason I have been cooking more is also because I’ve been working from home since March. Regardless, Walden has given me the opportunity to purchase and cook different cuts of meat that I cannot necessarily find in the grocery store. For this month’s share I added oxtail and was overjoyed when it arrived. Side note: oxtail in your every day supermarket is mostly bone and fat, the ones from Walden have a good chunk of meat on them.

  • Ingredients:
  • Olive oil
  • 2-3 pounds beef oxtail
  • 1.5 pounds russet potatoes, peeled and and cut into chunks
  • Baby carrots cut in half (you can play with the amount of these)
  • 1 yellow onion, chopped
  • 1 (15 oz.) can tomato sauce
  • 1 cup beef broth
  • 3/4 cup dry red wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • Dried thyme
  • 1 teaspoon smoked paprika
  • 1.5 cups frozen peas
  • Salt & Pepper, to taste
  1. Heat oil in a cast iron pan. Cook oxtail for about 4 minutes on each side, until browned. Transfer oxtail to a Crock Pot (slow cooker).
  2. Add potatoes, carrots, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and smoked paprika to Crock Pot.
  3. Cook on low for 7 hours.
  4. At the 7 hour mark, add the peas, some salt & pepper, and stir. Cook on low for 1 more hout.
  5. Season with more salt & pepper (as needed) and ladle into bowls.

Right before putting the lid on and starting to cook.

The stew itself was even delicious!

Super easy to make. Something a bit on the healthier side. Great on a day that isn’t too hot outside but you still want something along the lines of comfort food.