Chicken and Egg - Janice Cole [39]
Bake for 25 minutes or until golden brown and the chicken is no longer pink in the center. Sprinkle with the 1 tablespoon chopped parsley before serving.
NOTES
The tapenade can be made up to 3 days ahead of time. Cover and store in the refrigerator.
The chicken breasts can be assembled up to 8 hours before cooking. Cover and refrigerate until ready to cook.
SERVES 4
1 garlic clove, smashed with the side of a chef’s knife
½ cup coarsely chopped fresh flat-leaf parsley, plus 1 tablespoon
2 tablespoons slivered almonds
One 3 ½-ounce jar pitted green olives (scant 1 cup), drained and patted dry with paper towels
¼ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
4 bone-in, skin-on chicken breast halves (3 pounds)
Charred Tandoori Chicken with Mint
This flavorful marinade gets deep into the chicken, thanks to the slits you cut in the meat before marinating. For the best flavor, let the chicken marinate overnight before grilling. I like to serve this dish with basmati rice cooked with coconut milk and tossed with fresh cilantro.
* * *
Measure all of the ingredients, except the mint and the chicken, into a blender container and blend until smooth. Stir in the ¼ cup mint.
Cut three ½- to 1-inch-deep slits in each piece of chicken to allow the marinade to penetrate. Drop the chicken into a large resealable plastic bag and pour the yogurt mixture over the chicken, seal the bag, and turn and massage the bag to coat each piece of chicken. Put in a shallow pan and refrigerate for 6 hours or overnight to marinate.
Preheat the grill to medium. Remove the chicken from the marinade and discard the marinade. Oil the grill grate. Cover the grill and cook the chicken for 25 to 30 minutes or until the chicken is slightly charred and no longer pink in the center, turning every 5 minutes and moving the chicken to a cooler area of the grill if browning too quickly.
Cut the chicken breasts in half if large and sprinkle the chicken with the 1 tablespoon mint before serving.
SERVES 4
One 8-ounce container plain yogurt
4 garlic cloves, coarsely chopped
One 1-inch piece fresh ginger, coarsely chopped
3 tablespoons canola oil
2 tablespoons fresh lemon juice
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup chopped fresh mint, plus 1 tablespoon
One 3- to 3 ¼-pound chicken, cut into 8 pieces
Chocolate-Cherry Fudge Brownies
These brownies are extreme—rich, fudgy, and chocolaty. The cherries not only add a sweet tartness, they also add moisture so the brownies will keep for several days. According to food scientist Shirley Corriher, eggs are the reason for the shiny top crust that forms on a brownie; that’s because the egg whites and sugar create a meringue when beaten. The longer you beat the eggs, the crisper and shinier the crust becomes. If you beat the eggs too much, the crust will actually rise and separate from the rest of the brownie.
* * *
To make the brownies: Preheat the oven to 350°F. Coat a 13-by-9-inch baking pan with nonstick cooking spray. Melt the butter and the chopped bittersweet chocolate together in small saucepan over low heat, stirring occasionally until smooth. Remove from the heat and add the cocoa, whisking until smooth. Cool to room temperature.
Whisk together the flour, baking powder, and salt in a medium bowl. Beat the eggs in a large bowl using an electric mixer at medium speed for 1 minute. Add the granulated sugar, brown sugar, and vanilla and beat for 1 minute or until smooth. Beat in the chocolate mixture. Reduce the speed to low and beat in the flour mixture. Stir in the chocolate chips and cherries and pour the batter into the baking pan.
Bake for 25 to 30 minutes or until the brownies