Everyday Dorie: Lightening-Fast Tahini Chicken (or Pork)

November 10, 2019 at 11:02 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 7 Comments
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lightening-fast tahini chicken (or pork)

I’m such a dipstick– I totally thought the second Friday of November was next week and I missed the posting date for CBF. But this recipe is called Lightening-Fast Tahini Chicken, so once I realized, I was able to get it together in a flash!

As written in Dorie’s recipe, this dish is “Tahini Pork” and is made with pork tenderloin. I don’t eat pork, but have found that chicken can often make a fine swap for it, so I used boneless, skinless breasts in place of the tenderloin here. Cube the meat and toss it in a spice mix, brown it up a bit and make a quick sauce straight in the pan to finish cooking it through. I didn’t even bother to pre-mix the tahini and lemon juice– I just added them to the skillet at the same time. Lightening-fast, flavorful and delicious!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one. And P.S., she also has a honey-mustard variation here.

Everyday Dorie: Chicken and Salad Milanese Style

October 11, 2019 at 2:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 7 Comments
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chicken and salad milanese style

Chicken and Salad Milanese Style was my dinner last night and my lunch today. I can tell you it’s perfect for either meal. I’d probably also eat it for breakfast, not gonna lie. So good.

I have to say, though, that when I got home from work last night, pounding out and breading chicken breasts was not what I felt like doing at all. I felt like eating cereal in front of the TV. Hahaha. But I’m on my own for a couple of days and only needed to do two cutlets, so I sucked it up. I did the prep dirty work, and then let the breaded cutlets chill (Dorie says some chill time makes them cook up crispier) while I loaded up the dishwasher with my messy stuff, put on my PJs and washed my face. In the end it was a pretty simple and quick process.

The cutlets are sautéed in a combo of butter and oil, and you can taste the butteriness in the finished dish. My favorite dude at the neighborhood greenmarket sells a really interesting salad greens mix, with stuff like super peppery arugula, pea shoots, tatsoi, baby kale and purple mizuna. Dressed in a lemony vinaigrette, the salad gives a bit of fresh sharpness alongside the chicken. I’ll make this again for sure, like probably this weekend.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Sweet Chili Chicken Thighs

February 8, 2019 at 2:06 pm | Posted in cook the book fridays, everyday dorie, groups, savory things | 8 Comments
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sweet chili chicken thighs

It’s Sunday and that means I’m two days tardy for Cook the Book Fridays. Please forgive me, and know that these Sweet Chili Chicken Thighs will make an excellent Sunday supper, so I think I actually just solved your dinner problems for the evening. It’s an easy one-pot meal (although getting out a second pot for rice isn’t a bad idea) of chicken thighs braised in a sweet and spicy, sticky sauce made from Thai sweet chili sauce, white wine, soy, Dijon and Sriracha.

I tampered a bit with this recipe, but only in the order in which I cooked off the ingredients. If I had used boneless, skinless chicken thighs here, I may have gone ahead and done it as written, which is to sauté onions, garlic and ginger in oil in a Dutch oven, remove them while browning the chicken thighs and add them back in so everything braises together in the sauce. But I used chicken thighs with the bones and skin. These render a lot of fat when you brown them, and I wanted to sauté my aromatics in that delicious liquid gold, rather than just discard it. Schmaltz is not to be wasted, so I browned the chicken thighs first (starting skin side down, then flipping them) to render it out. I removed the thighs to a plate and carried on cooking the”onions and friends,” as Dorie says, before adding back the chicken with the sauce to braise.

Rice is the natural thing to help soak up the extra sauce on these thighs, and I added a little furikake sprinkle to mine and some quick rice wine vinegar pickles on the side. Maybe I mish-moshed cuisines a little, but all was devoured, and I don’t think anyone minded. P.S.: Dorie says this also works well with pork tenderloin.

sweet chili chicken thighs

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one (spoiler alert: we all did!).

 

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