![]() ![]() The fish itself is a really simple preparation and takes just a few minutes to cook. If that’s not endorsement, I don’t know what is. And I couldn’t have been more surprised when she liked it and even had seconds. But I crossed my fingers and went for it. This was risky, since Shahnaz is not a seafood eater. I made this for my girlfriends Shahnaz and Linnea on Monday night for my guilty pleasure - watching the Bachelor. Many recipes call for frying it, but this one pan-sears it, giving it a nice crust. But it’s actually a really delicious, mild white fish that’s versatile and affordable. Drizzle with oil and lemon juice and serve.Ĭatfish is one of those fish that gets a bad rap because of its scary name. To serve, spoon yogurt over chicken and vegetables in the pan. Grate garlic over yogurt and season to taste with salt and pepper. While chicken cooks, place yogurt in a small bowl. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator. Pour over chicken and potatoes and toss to combine. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. ![]() ⅓ cup plain yogurt (do not use Greek yogurt)Ĭombine chicken and potatoes in a large bowl.2 leeks, white and light green parts only, halved lengthwise and thinly sliced.4 ½ tablespoons extra-virgin olive oil, more as needed.2 tablespoons harissa (or use another thick hot sauce, such as sriracha).½ teaspoon black pepper, more as needed.2 ½ teaspoons kosher salt, more as needed.1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices.1 ½ pounds chicken thighs and drumsticks.Serve with a green vegetable - I chose broccoli.If the skin isn’t crisping quite right, use the broiler at the end - just be careful, it works quickly!.This calls for thighs and legs which I love, but if you’re a white meat eater, you can do that too. Use whatever bone-in parts of the chicken you like best.This NYT Cooking recipe is one I’m going to go back to again and again! Plating it with arugula and herbs adds the perfect amount of freshness, and the yogurt dip and squeeze of lemon over the top is just the bit of sour and acid you need to cut through the richness. The chicken and potatoes are coated in an awesome, spicy sauce, and everything crisps up beautifully in the oven. I love a good sheet pan meal, and this one really delivers. ![]()
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