YIELD 4 servings
TIME 1 hour, plus marinating
- 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
- Kosher salt and freshly ground pepper
- 1 ½ cups full-fat Greek yogurt, divided
- 5 tablespoons fresh lemon juice, divided
- 2 teaspoons ground turmeric, divided
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoon fennel seed
- 1 teaspoon ground cumin
- 1 large red onion, thinly sliced, divided
- 2 tablespoons olive oil
- ½ cup mint or cilantro leaves, torn
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3⁄4 cup milk
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
1⁄2 cup powdered sugar
1⁄4 cup milk
For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools).
Stir in milk to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
Spread the remaining filling on the rolled out dough.
Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
Bake for 20-25 min at 400°F.
For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
Once rolls are finished, drizzle on glaze and serve warm.
1 large, ripe mango (1 lb) peeled and cut into chunks
1/3 c sugar
2/3 c milk or cream
2 pods cardamon, split seeds removed and finely ground, or 1 pinch ground cardamon
1 pinch salt
1/2 c dry-roasted unsalted shelled pistachios, chopped
Blend mango, sugar, milk/cream, cardamon, and salt in blender until smooth. Cover, and refrigerate until chilled.
Freeze mixture in ice cream maker according to manufacturer’s instructions. Once ice cream is set, fold in pistachios.
1 TBS vegetable oil
1/2 medium onion, diced
1 TBS garam masala
1 TBS tomato paste
2 tsp grated fresh ginger
1 serrano chile, minced
2 15-oz cans chickpeas, rinsed and drained
1 28-oz can crushed tomatoes
1/2 c low-fat Greek-style yogurt
1/4 c chopped cilantro
Heat oil in skillet over medium heat. Add onion, and saute 5 minutes, or until softened. Add garam masala, tomato paste, ginger, and serrano chile, and season with salt, if desired. Saute 1 minute more.
Stir in chickpeas and tomatoes. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in yogurt and cilantro.