Sheet-Pan Chicken With Shallots and Grapes

Adapted from https://cooking.nytimes.com/recipes/1019626-sheet-pan-chicken-with-shallots-and-grapes

Ingredients
2 ½ to 3pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za’atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme

Directions

Step 1
Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za’atar, if using. Season well with salt and pepper. Line a sheet pan with aluminum foil, place the shallots and the grapes on the sheet pan, and gently toss with the remaining olive oil and season well with salt.

Step 2
Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. (If you don't have sprigs, sprinkle pan with 1/4 - 1/2 tsp dried thyme, to taste.) Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.

Step 3
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme.

Spiced Roast Chicken With Tangy Yogurt Sauce

Adapted from NYT Cooking, https://cooking.nytimes.com/recipes/1023359-spiced-roast-chicken-with-tangy-yogurt-sauce

Note: The original NYT recipe makes a great shawarma-style pita sandwich, like you'd get from a halal cart in Manhattan. But the chicken is an easy, tasty, and quick meal and can be served with any leftover tzatziki. I served it with Costco mini-naan bites and some leftover sauce from Jerusalem Sliders.

For the Roasted Chicken
¼ cup canola oil
5 garlic cloves, minced (or use garlic oil)
1 tablespoon ground coriander
1½ teaspoons ground paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon granulated onion (optional; omit for low-FODMAP)
1 tablespoon dried cilantro
1 tablespoon lemon juice, plus wedges for serving
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Salt and black pepper (optional; I forgot and it still tasted great)

For the White Sauce
½ cup plain Greek yogurt
¼ cup plus 2 tablespoons mayonnaise
1 tablespoon distilled white vinegar
¾ teaspoon granulated sugar
A big pinch of granulated garlic
A big pinch of granulated onion
Salt and black pepper

To Serve:
1 small head iceberg lettuce, shredded
2 medium tomatoes, diced
Warm pita bread 

Hot sauce/sriracha (optional)

Directions:

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.

Spread the seasoned chicken in a single layer on a large sheet pan (covered in aluminum foil for easy clean up!) and roast until golden and caramelized, about 20 minutes.

While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.

Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.

Gingery Meatballs in Tomato Sauce

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1024295-gingery-meatballs-in-tomato-sauce

4 servings, 30 min

Ingredients

2 tablespoons finely grated or minced fresh ginger
3 garlic cloves, finely grated or minced (or omit and use garlic-infused oil instead)
1 teaspoon ground cumin, more for serving
1 teaspoon table salt, more as needed
½ teaspoon ground coriander
1 pound ground turkey
½ cup panko or plain bread crumbs
2 tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving
2 tablespoons extra-virgin olive oil
1 15-oz can diced tomatoes
1 teaspoon soy sauce
4 scallions, thinly sliced
1 lime, halved

Directions

In a large bowl, mix together 1 tablespoon ginger, the garlic, cumin, salt and coriander. Add turkey, bread crumbs, and cilantro. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.

Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.

Move meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes, soy sauce and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.

Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste, and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro.

Turmeric-Black Pepper Chicken With Green Beans

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus

Yield: 4 servings

Ingredients

3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Directions

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. Remove chicken to a plate.

Add the green beans to the skillet, season with salt, stir and cook until crisp-tender, 5 minutes.

Return chicken to the skillet, 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 jasmine rice and lime squeezed over top, if you like. 

Soy-Basted Chicken Thighs With Spicy Cashews

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1018763-grilled-soy-basted-chicken-thighs-with-spicy-cashews

Yield: 4 to 6 servings

Ingredients

½ cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
½ cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
More sriracha, to taste
2½ pounds skinless, boneless chicken thighs (about 6)
¼ cup brown sugar (light or dark) or molasses
2 tablespoons squeeze ginger (or finely minced ginger)
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)

Directions

In a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate and marinate at least 30 min or up to 2 hours.

Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.

While the cashews are roasting, make the basting sauce: combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.

Heat oven to 375. Reuse the foil-lined baking pan, or replace the foil with a new sheet.

Remove chicken thighs from marinade and place on foil-lined pan and bake for 15 min. Flip chicken over, baste with half the sauce, and bake 15 minutes. Flip back, basting with the remaining sauce, and bake 10 minutes more. (40 minutes total)

Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve with rice and a vegetable.

Miso-Maple Sheet-Pan Chicken With Broccoli

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1025873-miso-maple-sheet-pan-chicken-with-brussels-sprouts

Yield: 4 servings

Ingredients

⅓ cup white miso
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
1 teaspoon ground cumin
12 ounces broccoli florets
2 lb chicken breasts, cut into 1½-inch cubes, patted dry

Directions

Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.

To a medium bowl that is large enough to fit the chicken and broccoli, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the broccoli and chicken to the bowl and toss to coat using a flexible spatula.

Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.

Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and broccoli. Return the pan to the oven and continue baking for 4 minutes more.

Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm over rice.

Miso-Honey Chicken and Green Beans

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1023863-miso-honey-chicken-and-asparagus

Yield: 4 servings 

Ingredients

3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sriracha
1 tablespoon plus 2 teaspoons garlic-infused canola oil
1½ to 2 pounds boneless, skinless chicken thighs (you can use bone-in thighs with skin removed, but they will take longer to cook)
1 pound green beans, ends trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving

Directions

Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, sriracha, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.

Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)

When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the green beans on the other side. Drizzle the green beans with remaining oil and some of the scraped-off marinade, then toss to coat.

Broil until the chicken is cooked through with some charred spots and the green beans are browned, about 10 minutes.

To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.

Butter-Soy Chicken and Green Bean Stir-Fry

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1026426-butter-soy-chicken-and-asparagus-stir-fry

Yield: 2 servings

Ingredients
For the Chicken

1 large boneless, skinless chicken breast (about 3/4 lb), thinly sliced
1½ teaspoons cornstarch
½ teaspoon baking soda
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon soy sauce
Black pepper
1 tablespoon vegetable oil
1 tablespoon egg white

For the Stir-fry

1 tablespoon vegetable oil
¼ pound green beans, cut into 1-inch pieces
6 large button mushrooms, quartered (about 4 ounces)
½ red bell pepper, sliced
Salt and black pepper
3 tablespoons butter
1 tablespoon soy sauce
Toasted sesame seeds, for serving (optional)
Cooked rice, for serving

Directions

Marinate the chicken: In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper. Add the oil and 1 tablespoon of egg white. Using a spoon, mix until well combined and the chicken appears glossy and velvety. Cover bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.

When chicken is marinated, place a colander in your sink. In a saucepan, bring 4 cups of water to a boil. Carefully add marinated chicken to the boiling water. Use tongs or chopsticks to separate the pieces (some egg white may float to the surface). Cook for 90 seconds, then drain the chicken in the colander. Shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).

Start the stir-fry: Heat the oil in a large nonstick skillet or wok over medium-high. When the oil is hot (it should flow quickly when you tilt the pan), add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned, about 4 minutes. Transfer chicken from the colander to the skillet and add a pinch of salt and pepper. Stir-fry constantly for 1 minute.

Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low. In an empty area of the skillet, add the butter, allowing it to melt and sizzle. Then pour the soy sauce onto the butter and stir to combine. Push the chicken and vegetables into the sauce and stir-fry for 30 seconds. (The sauce should cling to the chicken.)

If you have leftover miso-honey sauce (from Miso Honey Chicken and Green Beans), add about 1/2 cup. It makes this recipe pop. Otherwise, the stir-fry sauce is rather bland -- but the chicken is juicy and divine. 

Transfer to a platter and sprinkle with sesame seeds if using. Serve immediately with rice.

Curried Chicken Breast With Zucchini

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini

Serves 2

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about ½ pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots or onions
½ cup skim milk

1 tsp chicken bouillon/powder

Directions

Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.

Trim off the ends of the zucchini and cut it into 12 rounds, each about ½-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.

Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes. (If the zucchini and chicken don't lie flat in the skillet, cook the chicken first with some of the zucchini, then remove the cooked chicken and zucchini to a plate and cook the remaining zucchini.)

Transfer chicken pieces and zucchini rounds to a warm serving dish.

Add the butter to the skillet. Add shallots and cook, stirring, about 30 seconds. Add milk and bouillon and cook until reduced to about ⅓ cup, then bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.

Chicken all’Arrabbiata

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1026159-chicken-allarrabbiata

Yield: 3-4 servings

Ingredients

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Salt and black pepper
2 tablespoons olive oil
1 medium shallot, minced
6 garlic cloves, minced
½ teaspoon crushed red pepper
¼ cup chopped jarred Calabrian chiles or hot cherry peppers
1 tablespoon tomato paste
1 (28-ounce) can crushed or diced tomatoes
Pasta or polenta

Fresh parsley, for serving

Preparation

1. Heat oven to 400 degrees.
2. On a plate, pat chicken thighs with a paper towel until the skin is dry, then sprinkle generously with salt and pepper all over. Set an oven-proof skillet or pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-side down and cook, untouched, for 9 minutes. When the skin is crisped and releases from the pan, return thighs to the same plate and set aside. (The chicken will not be cooked through at this point.)
3. Add shallot, garlic, crushed red pepper, chopped chiles and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes. Add tomato paste, stirring until the paste darkens, about 2 minutes. Add the tomatoes, their juices and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.
4. Remove the pan from the heat. Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce. Bake in the oven until the chicken is cooked through, about 20 minutes.
5. Taste the sauce and adjust seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.

Easy (and Tasty) Baked Chicken Breast and Roasted Vegetables

Ingredients

• 2 boneless, skinless chicken breasts, thawed
• 2 tbsps olive oil (garlic infused for low FODMAP)
• 1 tsp Italian seasoning*
• 1 tsp paprika*
• 1/2 tsp salt*
• 1/4 tsp black pepper*
• 2 cups of broccoli florets, or 2 small zucchini cut into 1"-thick slices

*or more, to taste; also, feel free to add garlic powder if FODMAP isn't a problem

Tools

• sheet pan
• aluminum foil
• medium bowl

Directions

1. Move rack to middle of oven and heat oven to 400 F
2. Line sheet pan with aluminum foil
3. In medium bowl, mix 1 tbsp oil and spices
4. Add chicken breasts and turn to coat all sides
5. Place chicken breasts on one side of sheet pan and cook for 10 minutes
6. Add 1 tbsp oil to bowl, and add more spices if desired
7. Add vegetables to the small bowl and stir to cover with spices and oil
8. After chicken has cooked for 10 minutes, open oven and add vegetables to the other side of the tray (you may want to spray foil with non-stick spray before adding veg)
9. Cook for 15 minutes or until chicken is fully cooked (if you have a meat thermometer, the thickest part of the breast should be 165F; if no thermometer, slice and check for clear juices)

Miso Garlic Chicken

Ingredients

For the Chicken

1 tablespoon fine sea salt, plus more as needed
2 tablespoons plain whole-milk yogurt or whey
4 cups cold water
4 boneless, skinless chicken breasts (about 2 pounds)
¼ cup unsalted butter (½ stick), melted, or olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons chipotle powder
1 teaspoon black pepper

For the Miso-garlic Sauce

¼ cup unsalted butter (½ stick), cubed
4 garlic cloves, peeled and minced
1 tablespoon lemon zest
½ teaspoon black pepper
1 tablespoon red miso
2 tablespoons lemon juice
2 tablespoons minced scallions or chives

Directions

Step 1

Heat oven to 425 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.

Step 2

In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.

Step 3

After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.

Step 4

Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.

Step 5

About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.

Step 6

To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.

Panang Chicken Curry

Adapted from the New York Times

Ingredients

Curry paste:

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup dry-roasted peanuts (preferably unsalted)
• 2-4 tbsp red curry paste, to taste

Curry:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tsp soy sauce or fish sauce
• 1 (13.5 oz) can coconut milk
• lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
• 1 1/2 tsp brown or granulated white sugar
• 1 zucchini
• 1 spicy pepper (optional)
• basil leaves, preferably Thai basil (optional)

Jasmine rice for serving

Directions

1. In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
2. Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each.  If using a pepper, slice it thinly.
3. Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
4. Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan. 
5. Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
6. Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
7. Garnish with sliced basil and serve with jasmine rice.

Scallion Meatballs With Soy-Ginger Glaze*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze)

Pressure Cooker Chicken Tagine With Butternut Squash*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020149-pressure-cooker-chicken-tagine-with-butternut-squash)

Honey-and-Soy-Glazed Chicken Thighs

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs)

Yield: 4 servings

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce 
5 tablespoons mild honey
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Directions

Heat the oven to 425 degrees. 

Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. In a large bowl, add half the glaze, the remaining 1 tablespoon oil, and chicken; toss to coat. Arrange chicken in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tip: The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.

Roasted Chicken Thighs With Cauliflower and Herbed Yogurt

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt)

Yield: 4 to 6 servings

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or ½ teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1½ pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1¼ cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Directions

Heat oven to 425 degrees and set a rack in the center.

In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.

Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.

Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)

While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.

Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

Sweet and Spicy Roast Chicken

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken)


Ingredients
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
4 pounds of chicken, (8 pieces)
3 cups sliced carrots (¼-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish


Directions

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Indian Butter Chicken (Chicken Makhani)

Adapted from NYT recipes

Ingredients

• 1 ½ cups nonfat Greek yogurt
• 2 Tbsp lemon juice
• 1 Tbsp ground turmeric
• 2 Tbsp curry
• 2 Tbsp ground cumin
• 3 pounds chicken breast, cut into 1" cubes

• 4 Tbsp garlic-infused canola oil
• 2 yellow onions, peeled and diced (see note below)
• 1 tsp ground cayenne powder
• 2 Tbsp ground ginger
• 2 15-oz cans diced tomatoes
• 1 cinnamon stick
• 1 tsp paprika
• 1 ½ tsp salt
• 1 15-oz can coconut milk

Preparation

1. Whisk together the yogurt, lemon juice, turmeric, curry and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pot over medium heat, heat the oil. Add the onions, and cook, stirring frequently, until translucent. Add the ginger and cayenne, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, paprika and salt, and coconut milk, and cook about 10 minutes. Remove cinnamon stick and transfer to a bowl. (Note: sauce can be made in advance and refrigerated.)
4. Place chicken and marinade in the pot and cook for 5 minutes. Add the sauce and bring the mixture to a boil. Lower the heat and simmer, uncovered, for approximately 30 minutes.

Optional: after removing cinnamon stick, puree sauce until smooth. If making lower-FODMAP, slice the onions instead of dicing them, and do not puree. Remove onions before serving, if desired.
 

Chicken and Apricot Masala

Adapted from NYT Cooking

Ingredients

• 1 cup dried apricots
• ½ teaspoon hot red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 whole cloves
• 1/2 tsp ground cardamom (or 4 pods, lightly crushed)
• 1 tablespoon minced ginger
• 1/4 cup garlic-infused olive oil
• 1 cinnamon stick
• 1 small red or yellow onion, peeled and finely chopped, about 1/2 cup*
• 1 teaspoon salt
• 3 pounds skinless chicken breast, tenderloins, or thighs, in 1" dice
• 4 medium tomatoes, cut into 1/2-inch dice
• 2 tablespoons tomato paste, diluted in 1/2 cup water (or 1/2 cup diced canned tomatoes in liquid)
• 3 tablespoons chopped cilantro leaves 

*substitute try green onions or green leeks in place of onion, for low FODMAP

Directions

1. Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
2. Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
3. In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
4. Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot with basmati rice.