Everyday Food - Martha Stewart Living Magazine [28]
4 Serve with sauce, and garnish with arugula, if desired.
PER SERVING: 707 calories; 29.2 grams fat; 56.4 grams protein; 53.9 grams carbohydrates; 4.5 grams fiber
CRISPY GINGER-LIME CHICKEN THIGHS
Chicken thighs are a more flavorful (and economical) alternative to breasts, and just as versatile. A spice-and-ginger rub flavors the meat, while the heat of the broiler crisps the skin.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES
1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons curry powder, preferably Madras
4 scallions, trimmed and minced
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs (3 pounds)
1 Heat broiler, with rack set 4 inches from heat source. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 teaspoon salt, and ¼ teaspoon pepper.
2 Place chicken on a rimmed baking sheet; season both sides with salt and pepper. Gently loosen skin from each piece with your fingertips. Dividing evenly, rub ginger mixture under skin.
3 Turn thighs skin side down on baking sheet, and broil 5 minutes. Flip thighs, and continue to broil until skin is crisp and an instant-read thermometer inserted in thickest part of thighs (avoiding bone) registers 165°F, 6 to 8 minutes more. Serve, drizzled with pan juices.
PER SERVING: 382 calories; 23.5 grams fat; 38.2 grams protein; 2.3 grams carbohydrates; 0.8 gram fiber
1½ cups water
1 cup couscous
1 carrot, coarsely grated
Coarse salt and freshly ground pepper
½ cup packed cilantro leaves, finely chopped, plus small sprigs for garnish
1 tablespoon olive oil
In a small saucepan, bring the water to a boil. Stir in couscous, carrot, and ½ teaspoon salt; cover pan, and remove from heat. Let stand 5 minutes. Fluff couscous with a fork. Gently stir in chopped cilantro and oil; season with salt and pepper. Serve, garnished with cilantro sprigs. SERVES 4
PER SERVING: 200 calories; 3.7 grams fat; 5.7 grams protein; 35.3 grams carbohydrates; 2.7 grams fiber
CHICKEN AND DUMPLINGS
Brimming with peas and carrots and topped with fresh-dill dumplings, this nourishing one-pot meal is just right for cold evenings. Keeping the heat at medium-low helps the chicken cook slowly, so it turns out ultra-tender.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 50 MINUTES
3 tablespoons unsalted butter
1 onion, cut into 1-inch pieces
5 carrots, sliced into 1½-inch-thick pieces
1 tablespoon coarsely chopped fresh thyme (or ½ teaspoon dried)
1 cup all-purpose flour
1 can (14½ ounces) low-sodium chicken broth
Coarse salt and freshly ground pepper
1½ pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
2 tablespoons coarsely chopped fresh dill (or ¾ teaspoon dried)
1¾ teaspoons baking powder
½ cup milk, plus more if needed
1 package (10 ounces) frozen peas (unthawed)
1 In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat. Add onion, carrots, and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add ¼ cup flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.
2 Meanwhile, make dumplings: Whisk remaining ¾ cup flour with the dill, baking powder, and ½ teaspoon salt. With a fork, gradually stir in ½ cup milk to form a moist and soft batter. (It should be just a little thicker than pancake batter and easily drop from the tip of a spoon; add up to 2 tablespoons more milk if batter is too thick.)
3 Stir peas into pot. Return to a simmer, and drop batter in heaping tablespoonfuls, leaving space in between (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve immediately.
PER SERVING: 529 calories; 17.5 grams fat; 44.6 grams protein; 47.3