Herby Chicken Oven Skillet!

In this easy skillet meal, seared boneless chicken thighs are nestled on a bed of herbs, browned whole garlic cloves and greens before the pan is popped into the oven to roast until golden. Just before serving, butter, lemon zest and olives are tossed into the pan drippings, adding creaminess and a tangy, salty spark to the sauce. Serve this over rice or with roasted or mashed potatoes, or with bread for soaking up the drippings.

Ingredients

• 6garlic cloves, 5 smashed and peeled, 1 finely grated or minced
• 1teaspoon kosher salt (Diamond Crystal, or use ½ teaspoon Morton), more as needed
• 1teaspoon ground coriander
• Large pinch of red-pepper flakes
• 1½ to 1¾ pounds boneless, skinless chicken thighs (see Tip)
• 1bunch scallions
• About 1 large or 2 small bunches kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces)
• 2tablespoons extra-virgin olive oil, more as needed
• 1cup chicken stock or water
• 1cup chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving
• 2tablespoons unsalted butter
• 1lemon, zested and halved
• 1 to 3tablespoons chopped olives or capers (optional)

Steps

1. Heat oven to 425*F. 
2. In a tiny bowl, stir together minced garlic, 1 teaspoon salt, coriander and red-pepper flakes. 
3. Rub all over chicken, then set aside to rest at room temperature.
4. Thinly slice the scallions, separating the white and green parts.
5. In a bowl, microwave the frozen spinach for 5-8 minutes.  Squeeze out excess water.
6. Heat a 10-inch ovenproof skillet over medium-high. 
7. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.
8. Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, spinach, herbs, and a drizzle of oil. Bring liquid to a simmer.
9. Nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.
10. If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest, and olives to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. 
11. Serve with rice pilaf.  

Chicken Shawarma and Tom/Cuke Salad

Good enough for the Avengers, good enough for us.

Ingredients

Shwarma

• 1 tbsp ground cumin
• 1 tbsp turmeric powder
• 1 tbsp ground coriander
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tsp ground cloves
• 1 tsp cayenne
• 5 boneless, skinless chicken thighs
• 1 large yellow onion, chunky sliced
• 2 tbsp of lemon juice
• 1/3 cup extra virgin olive oil

Tomato/Cuke Salad

• 3 cups diced fresh tomatoes
• 1 large hot-house cucumber, diced and seeded
• 1 tbsp dried onion pieces
• 1 tbsp dried parsley
• 1 tbsp salt
• 1 tbsp black pepper
• 1 teaspoon ground Sumac
• 2 tablespoons extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. In a gallon freezer bag, mix the spices - cumin, turmeric, coriander, garlic powder, smoked paprika and cloves. .
2. Trim the chicken thighs and slice into small bite-sized pieces.
3. Add the chicken to the spices and toss to coat. Add the onions, lemon juice and olive oil. Toss together again. 
4. Cover and refrigerate for 3 to 24 hours.
5. When ready, preheat the oven to 425*F.
6. Spread the marinated chicken with the onions in one layer on sheet pan with parchment paper. 
7. Roast for 30 minutes in the 425 degrees F heated-oven. 
8. While roasting, make the tomato/cuke salad.
9. In a large mixing bowl, add the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. 
10. Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss.
11. To serve, warm pita pockets up. Spread a little Tzatziki sauce, add shawarma, lettuce, and tomato/cuke salad.

Turkish Beef Bowls with coleslaw

This quick dinner of spiced ground beef, coleslaw, rice, and cooling yogurt combines elements of two Persian classics:  grilled kebabs and meze-style coleslaw.  

Beef Ingredients

• 2 cups full-fat or low-fat Greek yogurt 
• 1/2 cup cucumbers, grated on the large holes of a box grater
• 3 tablespoons finely chopped mint,
• 1 large garlic clove, finely minced 
• 1 pound ground beef (preferably 80% lean) or ground lamb 
• 1 small yellow onion, grated on the large holes of a box grater (see Tip)
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt (such as Diamond Crystal)
• Freshly ground black pepper
• ¼ cup walnut halves or pieces
• 2 tablespoons dried cherries
• white rice, for serving

Coleslaw Ingredients

• 1 bag of tricolor coleslaw mix
• 1 medium onion (peeled & thinly sliced into half moons)
• 1 medium sweet green apple (washed)
• 3 tablespoons greek yoghurt
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon dijon mustard 
• 1 lemon (juiced)
• 1 orange (juiced)
• 1 teaspoon cumin
• 1 teaspoon chili flakes

Steps

1. Beef
1. Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.
2. Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.
3. Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.
4. Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.
2. Coleslaw
1. Add coleslaw mix to a large bowl
2. Add the sliced onion to the bowl 
3. Slice your apple into quarters, lengthways and remove the core from each quarter
4. Grate the flesh into the bowl and discard the skin that will be leftover in your hand
5. Now add your lemon juice (this will help prevent your grated apple from going brown)
6. Add your mayonnaise, mustard and yogurt
7. Stir your mixture together and do a taste test
8. If you like a sweeter coleslaw, add the orange juice
9. Loosen your mixture with a drizzle of olive oil and add your cumin and chili
10. Mix everything together and do another taste test
3. Serve with warmed pita or rice.

Feta Zucchini Savory Pancakes

Serves one.

Ingredients

• 1/2 cup oats
• 1/2 cup cottage cheese
• 1 lean scoop whey powder
• 1/2 tsp baking powder
• 1 egg
• 2 tbsp of milk (enough to make mixer work)
• 1/2 tsp lemon juice
• 1 serving feta (around 1 oz)
• 2 cups shredded zucchini
• black pepper to taste
• minced garlic
• minced onion

Steps

1. In a mixing cup add - oats, cottage cheese, whey, baking powder, egg, milk and lemon juice.  Blend well.
2. When shredding zucchini, squeeze well to remove as much water as possible.
3. Transfer to a bowl and add feta, zucchini, and spices.  Mix well.
4. Heat a pan to medium, add batter in small batches and let it cook until there are lots of bubbles forming.  Then flip and cook for a few more minutes.