braised moroccan chicken with couscous

this is the second time i’ve made this meal, and it doesn’t disappoint. the combination of spices is literally perfect. i wish i could blog the smell as well as the photo. sometime in the future, that will be possible.


slightly adapted from food52.

makes 4 servings

  • 2 tablespoons olive oil
  • 7-8 chicken thighs (i used skinless/boneless, but you do not have to)
  • salt and pepper
  • 2 medium onions, diced
  • 1 tablespoons ginger, minced
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon cayenne pepper
  • 3 cups chicken broth
  • 2 pinches saffron
  • 1 cup green olives
  • 2 perserved lemons, pulp removed, cut into strips (or 3 tablespoons citrus-y marmalade, like the one i used here)
  • 1 1/3 cups dry israeli couscous
  • 2 tablespoons cilantro, chopped

heat oil in a large dutch oven. season chicken with salt and pepper. add to dutch oven and brown on all sides. remove chicken from pot. add in onions and garlic and cook for 5 minutes. add ginger, cumin, paprika, tumeric, and cayenne pepper. mix well. add chicken back into pot and cover with chicken broth.


bring the pot to a boil, then reduce heat and cover. simmer for 20 minutes. enjoy the smell, it should be coming together. in another pot, cook couscous following the directions from the packaging.

to the chicken pot, add in olives and preserved lemon or marmalade and cook for another 10 minutes. finally, remove chicken from pot, turn the heat on high, and reduce sauce for 10-12 minutes.

serve chicken and sauce on top of the cous cous with some chopped cilantro. the chicken is so tender, it’ll fall apart on your fork, you’ll love it.



chick stew

when i lived in spain, i used to eat chickpeas out of the jar with a spoon, about half a jar at a time. that was six years ago, and while the urge is still there, i decided to put them to better use. chicken and chickpea stew – which i’ve cutely nicknamed ‘chick stew.’


this recipe is adapted from bon appetit.

makes 4 servings

  • 3-4 tablespoons olive oil
  • 3 chicken thighs, skin optional
  • 2 teaspoons kosher salt
  • 4 garlic cloves
  • 2 tablespoons cumin
  • 1/2 cup tomato sauce
  • 1 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken broth
  • 2 bay leaves
  • 2 15-ounce cans of chickpeas, drained
  • 1/2 cup roasted red peppers, chopped
  • juice from 1/2 a lemon
  • 3 tablespoons parsley, chopped

in a large pot, heat olive oil. place chicken thighs in pot and heat until they start to sizzle and turn brown. flip and repeat on other side. the chicken doesn’t need to be fully cooked at this moment, just browned. remove from pot.

add garlic to pot and cook in the chicken’s juices and olive oil. add cumin, tomato sauce, red pepper, salt and pepper. it should form a paste. add in white wine, bring to a boil. add in chicken broth, bay leaves, and return chicken to the pot. turn heat on low and let it simmer for 20 minutes.


remove the chicken once again. into the pot, add chickpeas and red pepper. on a cutting board, shred the chicken using two forks. i find this to be remarkably therapeutic, i don’t know why. add the chicken back into the pot, for the third time. don’t worry, you will not have to take it out anymore.


add in lemon juice, and let the stew cook on low heat for another 10 minutes to combine all the flavors. sprinkle with chopped parsley and serve with a baguette (we still have baguettes left over from my accidental over-estimation of necessary dough, the recipe for which you can find here.)

yogurt and sriracha marinated chicken & ginger kale gratin

we’ve had a bottle of sriracha in our fridge for probably two years. and we use it, relatively frequently. it’s just one of those ingredients that you never use up more than 2-3 tablespoons at a time, so it really does last forever.


so, tonight i’ve put a couple of tablespoons to use in a yogurt and sriracha marinated chicken:


adapted from all day i dream about food

makes 4 servings:

  • 1/4 cup greek yogurt
  • 2 tablespoons olive oil
  • juice from 1/2 a lemon
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons sriracha
  • 2 garlic cloves, minced
  • pinch of salt
  • pinch of pepper
  • 4 skinless, boneless chicken thighs or breasts

in a large bowl, mix together all ingredients except chicken. then add chicken and mix so chicken is completely covered in marinade. cover with plastic wrap and let the chicken soak up all the delicious ingredients for at least two hours (i did eight, because i had some time). then bake at 375 for about 30-35 minutes. and eat!

and given that we have left over kale from the last week’s kale and white bean soup, i wanted to use it up. this is a ginger kale gratin:


adapted from food52.
makes 3-4 side dish servings:
  • 1 bunch kale
  • 1/4 cup minced ginger
  • 2 minced garlic cloves
  • 1 tablespoon butter
  • 4 ounces feta
  • 1/4 cup heavy cream
  • 1 egg
  • 1/4 cup slivered almonds

remove stems from kale. add a little water to a large pot and steam the kale for 5-7 minutes. it’ll turn a bright green when it’s right. after kale cools, chop up into medium sized pieces.

in a small pan, melt butter. add garlic and ginger and cook until the garlic starts to brown. when it smells delicious, it should be done. put kale into a baking dish and scatter ginger mixture on top. in another bowl, mix together feta, heavy cream, and egg. pour on top of the kale mixture. give it a good mix. top with almonds. bake at 375 for 20 minutes.

roasted chicken and potatoes

jason frequently tells me how much he loves rotisserie chicken. he would eat it all the time, no matter where it came from. okay, he did draw a line and say he wouldn’t buy it from a gas station. well i don’t have the tools to make a true rotisserie chicken, so this was my attempt at something similar.


adapted from lottie + doof.

makes 5-6 servings

for chicken:

  • 4 garlic cloves, chopped
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons olive oil
  • 4 tablespoons paprika
  • 1 3 1/2-4 pound whole chicken
  • 1 large bunch of thyme, chopped

for potatoes:

  • 10 medium to large red potatoes
  • salt and pepper
  • 3 tablespoons olive oil
  • 1/2 cup parsley, chopped
  • 1/2 cup scallions, chopped

mix garlic, salt, paprika, olive oil and thyme in a small bowl. once it is blended, use your hands to rub it all over the chicken. you’ll probably get some clumps, but that’s fine. put in the fridge for 6 hours without covering.

after it chills, take the chicken out or the fridge and try to rub out some of the clumps of spice mixture. let the chicken sit out at room temperature for at least an hour. meanwhile, make your potatoes. slice potatoes into quarters or sixths, depending on how large they are. they should be nice thick pieces. mix together olive oil, salt and pepper in a large bowl and toss potatoes in it, making sure they are fully covered.

preheat your oven to 500. spread the potato mixture on the bottom of a large baking dish, single layer. place chicken on top. bake for 30 minutes. at this point, remove the dish from the oven, turn the potatoes and check how your chicken is doing. if the skin is starting to char a little, cover it with tinfoil and put back in the oven for another 20-30 minutes. if, however, the chicken looks fine, place back without covering.

remove chicken for the second time and let it rest for 10 minutes or so. it will release all its delicious juices and soak your potatoes. sprinkle the parsley and scallions on top. carve and serve!

*update – jason said this was better than any rotisserie chicken he’s ever had.

seafood and chicken brodetto

in anticipation of the giant snow storm that was coming our way, we had a dinner party. i made seafood brodetto and chicken brodetto that i’ve made once before. i had to quadruple the recipe (okay i didn’t need to, because we had way too much food in the end, but i thought i did).

unfortunately it didn’t scale well. it turned  more into a pilaf than a brodetto. but it still tasted good. so to make this recipe in normal size.

adapted from cooking with trader joe.

makes 3-4 servings

  • 2 cups chicken broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 cup uncooked israeli couscous
  • 1/2 cup uncooked orzo
  • 1 cup uncooked orecchiette pasta
  • 1/4 sun dried tomatoes, chopped
  • 1/2 cup kalamata olives, chopped
  • 2 tablespoons capers
  • 2-4 cups seafood (scallops, calamari, shrimp) or 3-4 chicken breasts, chopped and cooked with a little olive oil
  • 1 cup stewed tomatoes (i used canned) or bruschetta mix
  • juice from 1/2 a lemon

combine chicken broth, water, and olive oil in a large pot and bring to a boil. add in couscous and orzo. let cook for 10 minutes. then add in pasta. let that cook for 12-15 min, it should start to stew.

add in sun dried tomatoes, kalamata olives, and capers. let that stew for another 5 or so minutes. taste the broth. it should be delicious. add in seafood or chicken. let it stew for another 5 minutes or so. finally,  add stewed tomatoes (or bruschetta) and lemon juice.

*it should be brothy, not pilaf-like you see in my photo. but i started too early and the pasta ended up soaking up all the good juices. sadness.

chicken pot pie

good old fashioned chicken pot pie, but made entirely from ingredients from trader joe’s, my favorite grocery store.

adapted from the cookbook cooking with trader joe.

makes 5-6 servings

  • 2 cups buttermilk pancake mix
  • 2 cups milk
  • 4 tablespoons butter
  • 2 cups chicken breast, chopped into large pieces
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 bag soycatash (from trader joes – or similar product), defrosted
  • salt and pepper

preheat the oven to 350. to make pie crust, add pancake mix, 1 cup milk, and 2 tablespoons of butter to a mixer or food processor. roll out 2/3 for the pie crust bottom and save the other 1/3 for the top crust. of course you can make any sort of savory crust works.

for the filling, saute chicken breasts in a medium pan until they are mostly cooked. in a big saucepan, combine 2 tablespoons of butter and flour. then add 1 cup milk and chicken broth. wait for it to thicken which takes about 10 minutes. add in an entire bag of soycatash and the chicken and season with salt and pepper. then dump it all into the bottom crust, and roll out and cover with the top crust. pinch the sides together, like a traditional pie. and then add those fork marks for some air. bake for about 30 minutes. you’ve got chicken pot pie.

chicken curry soup

what to do on a cold rainy fall day? make soup, naturally. this chicken curry soup takes some time, but it’s worth it. my advice, chop up everything ahead of time, then throw it in the pot and step away.

i got my face in the picture as jason was trying to capture the amount of things that went into this soup from above. clockwise from the upper left on the left hand cutting board that is garlic, cilantro, shallots, peppers, mushrooms, jalapenos, ginger and scallions. the other cutting board contains corn fresh off the cob, shredded chicken, and lime juice/zest. not pictured is the chicken stock, coconut milk, and curry paste.

adapted from food52.

makes 4-5 servings

for soup:

  • 2 tablespoon olive oil
  • 2 shallots, minced
  • 1/2 cup cilantro, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, minced (take the seeds out for less heat)
  • 1 tablespoon ginger, minced
  • 2 scallions, very thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 cup corn kernels
  • 2-3 medium sized chicken breasts
  • salt and pepper to taste
  • 14 oz can coconut milk
  • 5 cups chicken stock
  • 2 tablespoons red curry paste
  • zest and juice of 1 lime

for garnish:

  • 2 scallions, thinly sliced for garnish
  • 2 tablespoons cilantro, roughly chopped for garnish
  • 1/2 avocado, thinly sliced, for garnish
  • lime wedges, for garnish

heat 1 tablespoon olive oil in a medium pan. add chicken breasts and cook until cooked through. move chicken to cutting board. using 2 forks, shred the chicken breasts.

in a large pot, heat the remaining olive oil. add in all the vegetables and herbs under the “soup” ingredients. cook for 4-5 minutes, until fragrant. add in broth, coconut milk, and curry paste. mix well. bring to a boil, add in chicken, and reduce heat. cook for 25-30 minutes on low heat, or until the soup has thickened.

serve with garnishes on the side or in the soup, depending on your preference.

chicken curry

it’s been 4 months since we got back from thailand. tonight i decided to make some chicken curry (with a couple tricks i learned from chiang mai thai cookery school). the nice thing with curries is that the ingredients can definitely vary, but here is my take.

makes 4-5 servings

  • 2 potatoes, peeled and boiled, chopped into large pieces
  • 3 cups cooked brown rice
  • 2 tablespoons green curry paste
  • 2 cups coconut milk
  • 2 chicken breasts, chopped
  • 1 1/2 cup patty pan squash, chopped
  • 6 thai eggplants, quartered
  • 1/2 cup pearl onions
  • 1 chili pepper, diced (remove seeds for less heat)
  • 1/2 cup spinach, chopped

in a wok, mix together curry paste and coconut milk. add in chicken breast pieces and cook for 12-15 minutes, until chicken is mostly cooked through. add in patty pan, thai eggplant, onions, and chili pepper. cook until vegetables are done, about 10-15 minutes. add in potatoes and reduce heat. add in spinach and mix to wilt. serve over brown rice.