Spiced Chicken Thighs and Parsley Couscous

I’ve really gotten into spice rubs for meat lately. Easier and less messy than marinades, they are a nice way to spice up (no pun intended) a boring piece of meat, with spices and herbs that already are in the cupboard.

This was an easy Sunday dinner. Always one for looking for simplicity, by browning and roasting the chicken in the same pan, it makes a one-dish supper–less cleanup! I had Israeli couscous in the cupboard, so I used that, which made it more of a pasta side dish. If you’re looking for a gluten-free alternative, quinoa or rice can certainly be used. Served with the first corn of the season, it was a delicious meal and the leftover chicken was perfect on my salads for lunch!

herbed chix

Spiced Chicken Thighs and Parsley Couscous
This recipe originally appeared in the August 2014 issue of Cooking Light magazine.

Sip on a cool glass of ginger lemonade for just 32 cents per serving: Bring 4 cups water and 1/3 cup sliced fresh ginger to a boil in a medium saucepan; remove from heat. Steep 30 minutes. Strain; discard solids. Mix the liquid with the juice of 2 large lemons and 3 tablepoons honey. Serve over ice.

Serves 4 (serving size: 2 thighs and about 1/2 cup couscous)

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

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.

summer_box1MVK’s Endorsement of the Week: Lovethesecretingredient.net
Far be it for me to think I’m the only food blog out there worth reading (there are zillions out there, so I know I’m only a teeny spec in the cyber world!). But I came across Mary Frances’s blog, Love the Secret Ingredient, a couple of years ago, and have thoroughly enjoyed reading her adventures in the kitchen since then. She cooks a little bit like me; I have this in the fridge, what can I make?

She’s had a project for the last few months that I really admire: seasonal food boxes, all to benefit Feed the Children. I ordered the summer box (pictured), and received a delicious spice rub, some yummy salsa, and other goodies. And the box was totally gluten-free. This sort of project is totally out of my realm, so I’m excited to find something foodie related–and impressed she took her blog and food interest to the next level!

I’ll be ordering the fall box soon! Check it Mary Frances’s blog at www.lovethesecretingredient.net.

Roasted Asparagus: Two Ways

easterEaster always signifies to me the end of winter and the first real springtime meal of the year. With Easter so late this year, I’m already in full swing with the spring vegetables and recipes: radishes, baby beets, and asparagus. When I see California asparagus in March, I know spring has arrived. (To get local asparagus, I’ll have to wait until at least May!) With the traditional Easter dinner always a bit on the heavy side: ham, potato salad and/or sweet potatoes, I like to counter it with some roasted asparagus to signify the new season and to lighten up the meal!

These are two ways I roast asparagus that are easy and delicious. Hardly any fat and calories and true confession, I’ve been known to make a sheet of this for a solo dinner. Balsamic vinegar is always a wonderful addition to any dish, since a little goes a long way.

I hope everyone has a wonderful holiday and the Easter Bunny is good to you! I am taking a week or two off to celebrate my birthday as well as take part in an exciting event (check out this week’s endorsement following the recipes)!

asparagus2

Roasted Asparagus with Balsamic-Shallot Butter
This recipe originally appeared in the November 2002 issue of Cooking Light magazine.

Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.

Yield: 8 servings

3 tablespoons finely chopped shallots
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon grated lemon rind
2 pounds asparagus spears
Cooking spray

Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.

Preheat oven to 450°.

Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.

Roasted Asparagus with Balsamic Browned Butter
This recipe originally appeared in the October 2013 issue of Cooking Light magazine.

Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that’s big on flavor.

Yield: 8 servings (serving size: 5 spears)
Hands-on: 7 Minutes
Total: 25 Minutes

40 thick asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons lower-sodium soy sauce
1 teaspoon balsamic vinegar

1. Preheat oven to 400°.

2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Note: Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

MVK’s Endorsement of the Week
three squaresThis week, I am endorsing myself! I have the wonderful opportunity to moderate a food discussion with author and food historian, Abigail Carroll, at this year’s Newburyport (MA) Literary Festival on April 26. The session is titled “The Invention of the American Meal” and we will discuss Abigail’s book, Three Squares, and the history of our American eating habits. I found her book a fascinating glance at history regarding the three square meals we eat every day.

Here is a link to the festival’s website, http://www.newburyportliteraryfestival.org. If you are in the area, I’d love to meet you in person! Hopefully I will return with a recap of the event, if all goes well!

Smothered Broccoli with Peppers, Onions, and Raisins

One of my favorite cookbooks from the last year or two is The Splendid Table’s® How to Eat Supper by Lynn Rosetto Kasper and Sally Swift. From the National Public Radio show of the same name, these are easy dinners, perfect to make on a week night. I think there has been only one or two recipes that weren’t repeaters. (If a cookbook has a lot of dishes I want to repeat, I know it’s really good!)

The other evening after work, we took a late afternoon walk and then home for dinner. I was tired, hungry, and wanted dinner pronto! I had planned to make this dish for dinner, which is found under the “Sides” section of the book. Of course, I took liberties with the recipe. The original recipe serves 6-8 people, I didn’t have 1 ½-2 pounds of broccoli, I had about 2 cups or so. But that’s the beauty of vegetable stir fries, it doesn’t really matter the amount, everything tastes good together! Served over a toasted baguette with some olive oil, most of this didn’t make it to the table; it was so good, I ate my portion standing up!

This is the second time I’ve made this for dinner  and I thought it was yummy, but adding some leftover meat or beans would make an attractive and delicious addition if you wanted a bit more. If you don’t have any rosemary, I think any fresh herb would make it delicious!

Smothered Broccoli with Peppers, Onions, and Raisins
Based on the recipe of the same name in The Splendid Table’s® How to Eat Supper

• 1-3 cups broccoli florets, steamed
• 2 teaspoons, extra virgin olive oil
• 1 medium red pepper, cut into thin strips
• 1 small red onion, sliced thinly
• Roughly  2 Tablespoons chopped fresh rosemary
• 1/8 teaspoon red pepper flakes (Note: Kasper calls for 1/8 teaspoon, I added ½. Let’s just say it should be somewhere in between, ½ was a bit on the SPICY side!)
• ¼ cup raisins (Note: Kasper says golden are preferred, I’ve never used anything other than Thompson and they are delicious)
• 2 Tablespoons pine nuts, toasted (Note: I realized the pine nuts I had in the fridge had an expiration date of November 2010, so I chopped some almonds and walnuts instead, untoasted, and this was a great substitution.)

In a saucepan, steam the broccoli florets until just done. Set aside in a serving bowl and top with salt and freshly ground pepper.

In the same saucepan, add the olive oil and warm until it shimmers. Add the red pepper, onion, rosemary, and red pepper flakes and cook at medium heat until everything starts to get soft. Stir in the raisins and add to the broccoli. Top with the pine nuts or nuts. Can be served at hot or at room temperature, or from the fridge. Serve on top of toasted bread with olive oil, rice, or by itself. Add leftover meat, tofu, or beans if you want a more substantial dish.