Why cook one chicken when you can cook two? Lay the foundations for the rest of the week with this low-maintenance meal that pays off now and later. The birds roast on a rack atop carrots, zucchini, tomatoes and chickpeas, leaving the drippings to season the vegetables—with herbes salées and harissa upping the ante. Stir once and serve with your choice of white or dark meat and a fast and fluffy side of couscous.
Рубрика: Chicken
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Sautéed Chicken Livers with Apples and Sherry
With a more delicate flavour than calf’s liver, these butter-browned chicken livers are tender, nutritious and rich in iron. Tossed with apples and spinach, this warm salad gives you a boost of an important mineral—and a shot of sherry for good measure.
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Grilled Butterflied Chicken
Butterflied, or spatchcocked, is the way to go when barbecuing chicken. The meat stays juicy because the thighs cook at the same rate as the breasts. Some people like their bird on the bone and some don’t, so always do two: one deboned, the other chopped into pieces. That way, everyone’s happy!
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Roasted Chicken with Cabbage and Glazed Apples
Even modest amounts of fresh herbs can add huge flavour to dishes, like parsley and rosemary do here. To ensure they’re always recipe-ready, we wash, rinse and dry our herbs fresh from the market, then store them between layers of paper towel inside resealable plastic bags in the refrigerator. And while you’ve got the salad spinner out, why not give lettuce and other leafy greens a whirl?
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Vol-au-Vent-Style Chicken on Baguette
Get the kids involved when you’re making this quick recipe. Let them nibble away as they cut the carrots and celery—they’ll get an extra dose of veggies and you won’t hear dramatic cries of “I’m starving!” Cooking together as a family is a wonderful opportunity to catch up and prep time is always faster with sous-chefs on deck.
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White Bean and Chicken Chili Burger
Not enough leftover chicken to whip up a meal fit for the entire family? Get a leg up with legumes, like this white-bean riff on classic sloppy joes.
