Halal Cart-Style Chicken and Rice with White Sauce

Halal Cart-Style Chicken and Rice with White Sauce

Slightly adapted from SeriousEats.com

• For the chicken:
• 2 tablespoons lemon juice
• 1/2 tablespoon dried oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves, roughly chopped 
• 1/4 cup olive oil
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
• 1 tablespoon vegetable or canola oil
• For the rice:
• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• For the sauce:
• 1/2 cup Greek yogurt
• 1 1/2 teaspoons sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon lemon juice
• 3 tablespoons chopped dried parsley
• Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth (garlic chunks may resist blending. Force them.). Season the marinade to taste with salt and pepper. Place the chicken in a zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator a few minutes to an hour.
• Remove the chicken from the bag and pat it dry with paper towels. Season with salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for a few minutes.
• Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, mix well with the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce
• For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes
• For the sauce: In a small bowl, combine the yogurt, sugar, vinegar, lemon juice, parsley, and 1 teaspoon black pepper. Whisk to combine. Season to taste with salt.
• To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Serve chicken on top of rice, with white sauce and pita bread on the side.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Adapted from OurBestBites.com

1 15-oz. can chickpeas (garbanzo beans), rinsed and drained (OR equivalent cooked dried chickpeas)
2 garlic cloves, smashed or minced
1/2 cup drained and chopped roasted red bell peppers
1/3 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
1 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon ground cayenne pepper
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro

Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached. Add the cilantro and pulse a few times until the cilantro is evenly distributed. Chill for at least an hour if possible before serving. Makes about two cups.

Blue Cheese Scallion Biscuits

Blue Cheese Scallion Biscuits
From SmittenKitchen.com

Note: could also be made with cheddar
Other note: a standard container of blue cheese crumbles is one cup. Adjust recipe accordingly if using.

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.

Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.

Eggplant, Lentil, and Quinoa Burgers

Eggplant, Lentil, and Quinoa Burgers
From blog.fatfreevegan.com

Note: doubling or even tripling this recipe and freezing the extras is an excellent idea!
1/2 cup dried lentils

1 large eggplant
3/4 cup quinoa flakes
1/2 small onion, chopped fine
2 cloves garlic cloves, minced or pressed
1 cup cooked lentils
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon smoked paprika (spicy or mild)
2 teaspoons potato starch, cornstarch, or arrowroot
1/2 teaspoon salt (or to taste)
1/2 teaspoon agave nectar (or other sweetener)

Combined lentils in a small saucepan with 1 cup water. Bring to a boil over medium-high heat, then reduce heat to a very gentle simmer. Cook, uncovered, for 20-30 minutes, adding water as needed to keep the lentils just barely covered. Lentils are done when they're tender and no longer crunchy. Strain out excess water in colander. 

Meanwhile, preheat oven to 425 F. Remove the top of the eggplant and cut it in half lengthwise. Place it cut-sides down on a baking sheet lined with parchment paper or silicon baking mat. Bake for 25 minutes or until the eggplant is completely sunken in and tender. Remove to a shallow dish and allow to cool completely. (You can do this even several days in advance and store in a covered container in the refrigerator.)

Once the eggplant is cool, discard any liquid that has accumulated and scrape the flesh from the peel. Either place the pulp in a food processor and pulse a few times to make a coarse puree, or mash with a fork. Transfer to a medium-sized bowl and add 1 cup of the cooked lentils and the remaining ingredients. Mix very well and allow to stand at room temperature for 20 minutes.

Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon baking mat. Heat a large non-stick frying pan over medium-high heat with a bit of olive oil. Wet your hands and form eggplant mixture into patties about 3 inches wide and 1/2 inch thick. Cook three or four at a time until lightly browned and then carefully flip over and brown the other side. Remove with a spatula and place each burger on the prepared baking sheet. Bake for 15-20 minutes, until burgers are cooked through.

Yield: about 6 3-inch burgers

Moroccan Stew

Moroccan Stew
From TastingTable.com

Note: This recipe is easily half-able and excellent served over brown rice medley.

Yield: Serves 8

Cook Time: 35 minutes

• INGREDIENTS
1 tablespoon extra-virgin olive oil
3 medium carrots, peeled and finely chopped
1 large Vidalia onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 teaspoon kosher salt
One 28-ounce can diced or crushed tomatoes
Two 15-ounce cans chickpeas, drained and rinsed
1 cup dried red lentils
4 cups low-sodium vegetable broth

1. In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.

2. Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5 to 7 minutes.

3. Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 15 to 20 minutes.

•