Monday, October 28, 2019

monday {menu}



Chicken Shawarma Salad with Yogurt Dressing...
{recipe from... here}
Ingredients:
Roasted Shawarma Chicken
1 (3 lb) whole organic chicken or skin-on chicken thighs or breasts
Zest and juice of 1 lemon, plus more for serving
1 Tbsp extra-virgin olive oil
1 cinnamon stick or ½ tsp ground cinnamon
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground dried ginger
2 tsp flaky salt or 1 tsp fine-grain salt, plus more for serving
1/2 tsp ground black pepper


Salad:
1 large head red leaf lettuce, torn
1 cup loosely packed fresh mint leaves
3–4 tomatoes, sliced into wedges
1 (14 oz.) can butter beans, drained and rinsed
1/2 English cucumber, sliced into thin strips or rounds

Yogurt Dressing: 
1/4 cup plain Greek yogurt
1/4 cup mayonnaise (vegan and gluten-free, if necessary)
1/4 cup extra-virgin olive oil
3 Tbsp lemon juice or white vinegar
2 tsp honey
Pinch, granulated dried garlic or 1/2 clove garlic, grated into a paste
Pinch, salt

Directions: 

  1. For the chicken, preheat oven to 400ºF. Line a large rimmed baking sheet with foil or parchment paper. Cut chicken into 8 pieces and place on the prepared baking sheet or place already cut chicken thighs or breasts on the prepared baking sheet, along with the cinnamon stick if not using ground cinnamon. In a small bowl, stir to combine lemon zest and juice, olive oil, ground cinnamon if not using cinnamon stick, coriander, cumin, ginger, salt, and pepper. Drizzle spice mixture over chicken and rub well to coat, getting some under the skin, directly onto the meat. At this point, if you have time, allow the chicken to marinate at room temperature for 20 to 30 minutes, or marinade covered in a glass (non-reactive) dish or bowl in the refrigerator for up to 1 day. Arrange chicken skin side up in a single layer and roast for 25 to 30 minutes, until the juices run clear and the skin is crispy. You can make this portion ahead to serve both the salad and chicken cold, if desired. Meanwhile, prepare the salad and dressing.
  2. For the salad, on a large platter or individual plates, arrange lettuce, mint, tomatoes, butter beans, and cucumber.
  3. For the dressing, whisk all dressing ingredients until fully combined.
  4. If slicing the chicken, allow to rest for at least 10 minutes before doing so.
  5. To serve, arrange chicken pieces or slices on the salad platter or plates and drizzle everything with dressing, to taste. Season with additional salt and lemon juice, to taste, and then serve.

Monday, October 21, 2019

monday {menu}

 
 
B O O





Sunday, October 6, 2019

happy sunday...



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