In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.

Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)

Roast on the lower rack, 25 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you’d like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.

Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

1 tablespoon Harissa (Mina’s spicy, not mild, worked well)

4 bone-in, skin-on Chicken Thighs (about 1 1/2 to 2 pounds)

1 large Sweet Potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)

1 bunch lacinato or curly Kale, stemmed and cut or torn into 1-inch ribbons

1 medium Red Onion, peeled and cut into 1-inch wedges

½ cup Flat-leaf Parsley or Cilantro leaves and tender stems, roughly chopped

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5-8 quart slow cooker. Stir well. Cook for at least 3 hours and up to 8 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

1 Can of Chipotles in Adobo, 1-4 Chipotles finely chopped, plus all the Adobo Sauce

1 (15-ounce) can Black Beans, rinsed and drained

Pickled Onion, for serving (see recipe below)

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

¾ teaspoon Black Pepper, plus more to taste

1 pound boneless, skinless Chicken Thighs, cut into 1-inch pieces

12 ounces Asparagus, trimmed and thinly sliced on an angle

1 teaspoon Unseasoned Rice Vinegar or Soy Sauce

Turmeric-Black Pepper Chicken with Asparagus

Remove the peel from both oranges in strips using a vegetable peeler and reserve. Squeeze 1 cup of juice from the oranges.

Make the marinade in a large bowl by whisking together the harissa, honey, cumin, garlic, 1 tablespoon olive oil and ¼ cup orange juice. Pat the chicken pieces dry and season both sides generously with salt. Add the chicken to the marinade and coat evenly with the marinade. At this point, you can cover and refrigerate the chicken for up to 24 hours.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots, dates and reserved orange peel. Season lightly with salt and cook, stirring frequently, until the shallots are browned in spots and the dates are caramelized, about 5 minutes. Add the scallions and cook to soften slightly, about 1 minute. Transfer the mixture to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the skillet and place the chicken pieces skin-side down in the skillet, still over medium heat drizzle any marinade left in the bowl over the chicken pieces. Cook until golden brown, about 6 minutes. Flip the chicken pieces to cook the other side until just seared, 1 to 2 minutes. Add the chicken stock and remaining ¾ cup orange juice, bring to a boil, then reduce the heat to medium-low.

Cook until the liquid is reduced by half and the chicken is cooked through and tender, 15 to 18 minutes. Return the shallot mixture to the skillet, stirring to disperse and coat with the broth. Add the lime juice and cook for another 3 to 4 minutes to soften the shallots. Remove from the heat and taste to see if you need to add more salt. Top with dots of yogurt and sprinkle with the dill.

2 Garlic Cloves, peeled and smashed with the flat side of a knife

8 small bone-in, skin-on Chicken Thighs (2½ to 3 pounds)

1 bunch Scallions, trimmed and cut into 1½-inch pieces

1 cup Chicken Stock, store-bought or homemade

¼ cup Labneh or full-fat plain Greek yogurt

Pan-Seared Chicken With Harissa, Dates and Citrus

Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.

Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.

Place baking sheet with chicken wings in a cold oven; preheat oven to 425°. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.

Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.

Crispy Turmeric and Pepper-Spiced Chicken Wings

First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped onion to a large saucepan (you’ll use the rest of the onion for the beans). Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan. (You can store any remaining chiles individually in the freezer to use for later.)

Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.

Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.

Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.

Using a potato masher (or a wooden spoon, if you're in a pinch), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.

When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Let cool slightly in pan.

Remove skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½ tsp. salt, and toss to coat.

Assemble your tostadas: Use your hands to crumble 4 oz. queso fresco into small pieces (about the size of dried lentils).

Spread about ⅓ cup refried beans over 1 tostada. Top with about ½ cup chicken tinga.

Repeat with as many tostadas as you think you’ll eat (the separate components will keep well in the fridge). Top with queso fresco, cilantro, and reserved chopped onion.

Chicken Tinga Tostadas with Bacony Black Beans

Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and ½ teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve ¼ cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.

Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.

Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instant-read thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.

Remove the chicken from the skewers and sprinkle with the remaining ¼ teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.

1 pound boneless, skinless Chicken Breast, trimmed and cut into 1-inch pieces

Chunks of meat marinate overnight or longer in a bright garlicky dressing. Source

Pat chicken dry. Season all over with salt and pepper and under the skin. Allow chicken to come to room temperature for an hour.

Cook bacon in large Dutch over low. Season with pepper. Deglaze with water as necessary. When most of fat has rendered, increase heat to medium for a minute or two until bacon is golden brown. Careful not to burn, remove bacon from pot and transfer to a large bowl.

Cook chicken skin-side down over medium until skin is golden brown. Flip after about 6 minutes and then cook another 6 minutes. Put chicken in bowl with bacon.

Deglaze pot with water if necessary. In two batches, add mushrooms, season with salt and pepper and cook over medium heat, delgazing as needed. Once mushrooms have released most of their water and are tender, remove to a second bowl. Deglaze pot with water if necessary.

Add onions and garlic, season with salt and pepper and cook over medium high heat until soft and translucent.

Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with pepper. Bring to a boil, reduce heat and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2½ hours.  Transfer chicken to a bowl, remove skin and shred the meat. Return to pot with mushrooms. Simmer for another 10-15 minutes. Season to taste with salt and pepper.

After adding chicken and mushrooms back to soup, whisk baking powder, baking soda, 1 tsp. salt, ¼ tsp. pepper, and remaining 1 cup flour in a medium bowl. Whisk buttermilk and remaining 3 tbsp. butter in a small bowl. Fold buttermilk mixture into dry ingredients just until dough comes together (be careful not to over-mix or dumplings will be tough).

Drop tablespoon-sized portions of dough into stew (lightly form into balls so they don't fall apart; don’t worry if they aren’t perfect, they will puff up as they cook). Reduce heat to low, cover, and cook 10 minutes. Uncover and check dumplings for doneness: they should be about 5 times larger and should cover entire surface of stew. To be extra sure, you can remove a dumpling and cut it in half to see if it’s cooked through; the interior should look like a soft dinner roll. If they’re not fully cooked, cover and cook 2 minutes more.

Divide chicken soup and dumplings among bowls.

½ lb. Thick Cut Bacon (about 6 slices), cut into four pieces

4 Chicken legs (drumsticks with thighs, bone-in; about 2 lb.)

1½ pound mixed whole Mushrooms (de-stemmed if needed (eg. shittakes, baby bellas, etc.), quartered or halved if large)

Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.

It’s important to two the mushrooms in batches of two, so that they get crispy and golden.

Heavily salt the chicken, then place chicken and buttermilk in a ziplock bag. Add more salt to the bags, then marinate in the fridge for 24 hours. Turn and shake once or twice during the process.

An hour before cooking, take the chicken out of the fridge to get to room temperature so the chicken cooks evenly. Preheat the oven to 425°F.

Once the oven is done preheating, face the chicken legs to the back of the oven.

After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.

Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. When the legs relax and jiggle, the chicken is done.

Remove from oven and rest for 15 minutes before carving and serving.

Netflix's Salt, Fat, Acid, Heat — The Heat Episode

Heat ghee or oil in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a 4–6-quart slow cooker.

Place onion, garlic, and ginger in same pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine.

Cover and cook until potatoes are tender and chicken is falling off the bone, 7–8 hours on low or 4–5 hours on high.

Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper.

Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.

3 tablespoons Ghee (clarified butter) or Vegetable Oil

3 lbs Chicken Breasts OR Chicken Legs (drumsticks with thighs for darker meat)

2 tablespoons finely grated Ginger peeled

1 lb small Yukon Gold Potatoes, sliced ¼” thick

Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Slow-Cooker Indian-Spiced Chicken with Tomato and Cream

Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.

Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.

Divide soup among bowls. Top with cilantro and lots of black pepper.

2 small Sweet Potatoes, unpeeled, cut into ½"-thick rounds

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with ½ teaspoon pepper and ¼ teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).

Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.

Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining ¼ teaspoon pepper, and remaining ¼ teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.

4 (4oz.) skinless, boneless Chicken Breast cutlets

Peel and finely chop the onion. Peel and thinly slice the garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear.

Heat ¼ cup plus 2 tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it's off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.

Cook onion in garlic oil in pot over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes.

Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth).

Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise.

Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes.

Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine.

Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear dill sprigs over, then top with a few grinds of black pepper.

⅔ cup White Rice, preferably short grain

Chicken and Rice Soup with Garlicky Chile Oil

Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook (skin side down), undisturbed, until skin is browned and crisp, 8–10 minutes. Turn and cook just until lightly browned, about 3 minutes longer. Using tongs, transfer chicken to a plate (it will not be cooked through).

Cook bell peppers and onion in same pot, stirring often, until onion is golden brown and vegetables are softened, 6–8 minutes. Add tomatoes, chiles, and pepper and cook, stirring often, until tomatoes are broken down and softened, about 6 minutes longer. Transfer to a blender (reserve pot) and pour in broth. Purée until very smooth.

Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, partially cover pot, and reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45–50 minutes. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.

Divide stew among bowls. Spoon rice into soup alongside chicken and chives.

4 Chicken Legs (thigh and drumstick; about 3 lb. total)

2 Red Bell Peppers, seeds and ribs removed, coarsely chopped

2 beefsteak Tomatoes, seeds removed, coarsely chopped

2 Habanero Chiles, stemmed, halved, seeds removed

2 small Japanese Sweet Potatoes or Yams, sliced into ½" rounds (or 2 medium Yukon Gold potatoes, cut into 1" pieces)

Also give this version a try and see if you like any differences: https://cooking.nytimes.com/recipes/1020284-braised-goat-leg-in-obe-ata

Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic powder and 1/2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.

Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.

Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining 1/8 teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.

Serve the chicken with the salsa and a lime wedge.

2 tablespoons Extra-Virgin Olive Oil, divided

½ teaspoon Salt plus ⅛ teaspoon, divided

4 Apricots, Nectarines and/or Peaches, halved and pitted

1 Jalapeño Pepper, seeded and thinly sliced

Grilled Ancho Chicken Breasts & Apricot Salsa

Stir together 8 cups water, wine, ginger, sugar, whole scallions, and ½ teaspoon salt in a large Dutch oven. Remove giblets from chicken; reserve for another use, if desired. Add chicken to Dutch oven, and bring mixture to a boil over medium-high. Reduce heat to low, cover, and simmer until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 1 hour and 30 minutes, skimming foam from surface of soup occasionally.

Transfer chicken to a work surface; let cool slightly. Remove and discard ginger and whole scallions from broth, and add kohlrabi and mushrooms. Cover and cook over medium-low until kohlrabi is tender, about 30 minutes.

Meanwhile, remove and discard skin from chicken; pull meat off bones. Discard bones. Shred meat into bite-size pieces.

Stir shredded chicken, bok choy, and sesame oil into soup. Cover and cook until chicken is heated through and bok choy is crisp-tender, about 10 minutes. Stir in sliced scallions and remaining 2 tablespoons salt. Ladle soup into bowls, and serve with ground Szechuan peppercorns, if using.

1 (750-ml) bottle Shaoxing Wine or Dry Sherry (not cooking wine)

4 ounces fresh Ginger, peeled and sliced (about ¾ cup) (from 1 [7 ½-inch] piece)

2 tablespoons plus ½ teaspoon Kosher Salt, divided

1 pound Kohlrabi, peeled and cut into 1-inch pieces

4 ounces Shiitake Mushrooms, stemmed and cut into 1-inch pieces (about 2 cups)

3 Baby Bok Choy, trimmed and sliced (about 4 cups)

Ground Szechuan Peppercorns, for serving (optional)

Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.

Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.

Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.

Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.

Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

2 Skinless, Boneless Chicken Breasts (1–1½ lb. total)

3 Scallions, thinly sliced on a deep diagonal

¼ Head of Romaine or green or red leaf lettuce or 1 head of Little Gem lettuce

Big handful of Cilantro leaves with tender stems

Bon Appétit: https://www.bonappetit.com/recipe/healthyish-chicken-salad

Slice the chicken breasts into 7-8 pieces each. Place them in a marinating dish or large plastic zipper bag.

In a small bowl, whisk together ½ cup olive oil, the spices, 1½ tsp salt and ½ tsp black pepper (if you are salt sensitive, use ½ of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced. Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and sauté for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and sauté the remaining chicken in the same way. Serve warm.

Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers.

Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through (slice into the thickest piece of meat to check for doneness).

Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Give the Homemade Pit Bread recipe a try!

https://toriavey.com/toris-kitchen/chicken-shawarma

Season the chicken all over with the salt and pepper.

Heat the olive oil in a large stockpot over high heat. When the oil shimmers, add the chicken, skin side down, and sear until golden and crisp, about 5 minutes. Flip the chicken, add the curry paste and carrots, and cook until fragrant, 1 to 2 minutes.

Stir in the coconut milk, chicken broth, fish sauce, and honey. Cover and bring to a boil. Reduce the heat to medium-low, cover, and cook until the chicken is cooked through, about 15 minutes. Using two forks, shred the chicken directly in the pot. Stir in greens.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to the package directions, until al dente. Drain. 

Divide the soup among bowls and top each with noodles and desired toppings.

2 boneless, skin-on Chicken Breasts (about 1 pound)

2 (14 oz) cans Full-Fat Unsweetened Coconut Milk 

2 cups Baby Spinach or chopped Baby Bok Choy

Cilantro, Sliced Chiles, and Limes for garnish 

"Half Baked Harvest Super Simple", by Tieghan Gerard (Page 104)

Heat 2 tablespoons olive oil in a heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.

Add paprika, salt, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.

Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to a boil.

Arrange all chicken in a single layer in a pot; spoon sauce over and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400°F. Brush a large rimmed baking sheet with olive oil. Spread eggplant out on the baking sheet, salt, and brush with remaining 4 tablespoons olive oil. Bake until soft and brown, stirring occasionally, about 25 minutes.

Stir eggplant into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper.

Top with almonds and cilantro. Serve with couscous or boiled potatoes.

2 large Eggplant, peeled, cut into 1-inch cubes

Use dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

Perfect Wine Pairing: Château de Nages Réserve Red

Chicken Recipes