October 2, 2017Target Healthy Eating
There are three aspects of my latest recipe that make it especially good: First, you marinate ingredients overnight. Second: the wide variety of herbs and spices, creates the depth and levels of flavor. Third: the 25 fresh garlic cloves, surprise many people; however, if roasted long enough, garlic takes on an unbelievably sweet nutty taste, without which this recipe would not be as good as it is. Put off making this, until you have collected all the spices. I get my spices from Nuts.com, FreshDirect and a little family owned Asian market a few blocks away. Once you have all the herbs and spices, give it a try. It's worth it! The second time I experimented with this recipe, was to show off with our wonderful house guests, who, I might add, gobbled it up, with nothing left over. Because the natural juices are so-o flavorful, you've got to serve this chicken dish with rice, couscous, mashed potatoes, risotto, or orzo, to help soak up the gravy au natural. In addition, serve warm pita or flat bread to sop up the juices. ©Joyce Hays, Target Health Inc.
Zest of 1 fresh lemon
4 Tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
Zest of 1 fresh orange
4 Tablespoons freshly squeezed orange juice
Zest of 1 fresh lime
4 Tablespoons freshly squeezed lime juice
5 Tablespoons extra virgin olive oil
1 teaspoon sumac
2 Tablespoons whole grain mustard
4 Tablespoons honey
1/2 cup cream sherry or Madeira
1/2 cup chicken stock or broth
1 bay leaf
1 pinch chili flakes
1 pinch black pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
2 teaspoons curry powder
8 chicken thighs (skin on, bone in)
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
25 fresh garlic cloves, sliced
2 cups sliced dates
3 mangos cut in cubes
1 Tablespoon fresh thyme leaves
2/3 cup fresh cilantro, well chopped
2/3 cup fresh parsley, well chopped
2 scallions, chopped (for roast)
2 scallions, thinly sliced (for garnish)
1/2 cup pistachio nuts, toasted, then chopped, for garnish
1. Do all of your chopping, slicing, zesting, first.
2. Zest of one lemon
3. Zest of one orange
4. Zest of one lime
5. Quarter the lemon, lime and the orange lengthwise, removing any seeds. Thinly slice crosswise into small wedges Reserve slices.
6. In a saucepan, whisk together lemon juice, lime juice, orange juice, oil, mustard, honey, salt, bay leaf, chili flakes and black pepper. Bring to a boil and simmer for 5 minutes. Let cool.
7. In a very large bowl, add the honey mixture. Next, add carrots, onion, garlic slices, chopped scallions, dates, thyme, curry, flax seeds, cream sherry, chicken stock or broth, orange and lemon slices, cilantro. Stir this mixture several times.
8. Add chicken thighs to the bowl with sauce, stir sauce over the chicken several times. Cover and let marinate overnight in the refrigerator.
9. Heat oven to 425 degrees.
10. Line a large roasting dish with parchment (optional) to make cleaning easier, later.
11. Transfer all ingredients, including all of the marinade, to a large roasting dish that can go from oven to table. Chicken should be skin side up.
12. Roast until chicken is browned and cooked through, about 30 to 40 for thighs.
13. While chicken is roasting, make saffron jasmine rice, with curry, golden raisins, and toasted pine nuts
14. When the chicken is done, give the sauce in the pan a stir; if the sauce looks too dry add 2 to 3 Tablespoons chicken stock or broth or wine. Add the parsley and scallions and stir into the sauce. If you want the sauce thicker, mix some chickpea flour into several Tablespoons of plain Greek yogurt, and add to the sauce, mixing the flour very well into the rest of the sauce.
15. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
16. Serve the chicken and saffron rice with sauce spooned over.
17. Sprinkle the chicken with the toasted, chopped pistachio nuts.
Last week, we all saw Mary Jane by playwright, Amy Herzog at New York Theater Workshop, where THI is a patron. On another evening, we saw Prince of Broadway, a lovely musical review of some of the productions of director/producer, Hal Prince. Prince of Broadway was playing at the Samuel J. Friedman, Broadway Theater of Manhattan Theater Club, where THI is also a patron. We enjoyed both of these shows and recommend them highly.
From Our Table to Yours