Everyday Food - Martha Stewart Living Magazine [33]
3 Heat grill to medium-high; lightly oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
4 Move chicken to a cooler part of the grill; brush with reserved marinade. Cover, and grill until chicken is cooked through, 10 to 15 minutes more. Serve immediately.
PER SERVING: 249 calories; 11.8 grams fat; 27.3 grams protein; 8.4 grams carbohydrates; 1.6 grams fiber
1 English cucumber, peeled and cut into ½-inch cubes
1 small (or ½ large) seedless watermelon, cut into ½-inch cubes
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and freshly ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, ¾ teaspoon salt, and ⅛ teaspoon pepper (or to taste). Serve immediately. SERVES 4
PER SERVING: 49 calories; 0.3 gram fat; 1.3 grams protein; 11.8 grams carbohydrates; 1.2 grams fiber
BRAISED CHICKEN WITH SHALLOTS
Thighs are the best cut for braising, as they become very tender when simmered for a long period. This dish is even better the next day, once the flavors have had a chance to meld.
SERVES 4 PREP TIME: 35 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
¼ cup all-purpose flour
8 bone-in, skinless chicken thighs (3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound small shallots (about 12), peeled and halved
5 garlic cloves, halved lengthwise
½ cup dry white wine
3 tablespoons Dijon mustard
1½ cups water
1 pint cherry tomatoes, halved
Fresh tarragon leaves, for garnish (optional)
1 Place flour in a shallow bowl. Pat chicken dry with paper towels. Season on both sides with salt and pepper; dredge in flour, turning to coat and shaking off excess.
2 In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, heat oil over medium-high. Cook chicken until browned, 3 to 4 minutes per side. Transfer to a plate.
3 Add shallots and garlic to pot; cook, stirring occasionally, until slightly softened and golden brown, about 5 minutes. Add wine; cook until evaporated, 3 to 5 minutes. Stir in mustard and the water; bring to a boil. Return chicken, bone side down, to pot. Reduce heat to a simmer; cover, and cook until chicken is tender and cooked through (juices should run clear when pierced), 30 to 35 minutes. Transfer chicken to a plate; cover loosely with aluminum foil to keep warm.
4 Add tomatoes to pot; season with salt and pepper. Cook over high heat until tomatoes soften and sauce thickens, 6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot; cook until heated through. Serve, garnished with tarragon, if desired.
PER SERVING: 588 calories; 24 grams fat; 47.1 grams protein; 42.2 grams carbohydrates; 2.7 grams fiber
To make ahead, let cool completely, then refrigerate in a covered dish up to 2 days. To serve, reheat over medium-low, stirring frequently.
THYME-ROASTED CHICKENS WITH POTATOES
STRETCH IT This recipe calls for roasting two chickens in the same pan: Serve one bird and half the potatoes as a meal for four, and save the rest for the recipes on the following pages. If cooking only one chicken, simply reduce the ingredients by half.
SERVES 8 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
3 pounds new red potatoes, halved
3 tablespoons olive oil
Coarse salt and freshly ground pepper
¼ cup fresh thyme leaves (or 1 tablespoon dried)
2 whole chickens (3½ to 4 pounds each), rinsed and patted dry
1 Preheat oven to 450°F. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1½ teaspoons salt, and ¼ teaspoon pepper.
2 Combine thyme, 2 teaspoons salt, and ¼ teaspoon pepper; toss to blend. Remove giblets and livers from chicken cavities. Working from neck end of chickens, gently separate skin from flesh with your fingertips,