This simple chicken, tomato and rice soup is a quick and satisfying meal. Versions of the dish add cream. Using white meat, chicken breast or tenders cuts the cooking time, but be sure to cook the chicken gently and slowly to retain a tender texture.
When I was first married, my mother gave me a recipe from her close friend, Naomi, to make for shabbos. It was a version of this chicken that I tweaked and tweaked over the years to create this easy but flavorful chicken. What I really love about this dish is that it’s a cooked chicken that you can reheat or serve at room temperature for shabbos lunch because it is not saucy!
All you novice grillers out there: This recipe is going to be your go-to. Chicken thighs are one of the most forgivable cuts of meat to grill. Inattentive cooks are often surprised to find that they are still moistand juicy inside even if over-charred outside. I don’t recommend that, but it’s nice to know. To add even more depth and moisture, I love to serve meaty grilled thighs with a fresh herb salsa, typically just using a mix of whatever fresh herbs I have on hand. The secret of the salsa is the anchovy. Don’t skip this ingredient! It provides the savory umami flavor that brings all the other flavors together.
Don’t shake the can of coconut milk before opening it—you’ll use the layer of cream on top in this sweet and spicy dressing, which is mellowed by the cooling iceberg lettuce and rich dark-meat chicken. Transfer the unused coconut milk to a clean jar and refrigerate it for making soup or a curry (it will hold for several days).
This salad is perfect over mixed greens, spinach, or arugula or served in lettuce cups for a quick easy lunch. It keeps well for five to seven days in the fridge. I adore using Homemade Avocado Mayo (recipe follows), or Primal Kitchen’s avocado mayo if you’re short on time, in this recipe.
For as long as I can remember, it has been a tradition to organise a family barbecue each summer. We marinate the meat together the night before and the final result is beautifully tender, succulent, charred and feverishly smoky. This dish uses a Mughal cooking technique called dhuandaar to impart the flavour of smoke into cooked chicken. While not essential for this dish, it is a really simple and effective way of bringing the barbecue flavour to your dishes any time of the year. All you need is a small piece of coal… intrigued?
Smothered—or choked—chicken is made using the age-old technique of slow cooking. The latter name comes from the actual act of wringing a bird’s neck and the former from smothering the bird slowly in a heavy-bottomed pot with onions, celery, and bell pepper. You can add garlic, if you like, or if you want heat, add fresh or dried hot peppers. Add fresh or dried savory, marjoram, thyme, or any herbs you like to enhance the flavor, or try it with rosemary and potatoes. Throw in one or two tomatoes. The options are endless. Have patience with this meal—it will take nearly two hours to make, but it’s worth the wait.
This is a classic roast chicken—herb-scented and bronze-skinned—that’s been vamped out with crispy mushrooms cooked in the same pan.
This dish is easy: marinate chicken thighs in a bit of olive oil, garlic, lemon, and red pepper flakes, then sauté and finish off in a mixture of clarified butter and hot sauce, which is a Magic Elixir of its own. The leftovers are amazing alone, or on a salad the next day.
I know what you’re thinking: “Oh wow, chocolate milk and chicken are finally coming together and now my life is complete.” For all two of you not thinking that right now, let me tell you why the combo works: