Cook Time: 250 minutes
Prep Time: 40 minutes
- 5 cloves garlic, 2 finely grated and 3 whole and unpeeled
- 2 tbsp. ground turmeric
- 1 tbsp. plus 1 tsp. ground cumin
- 1 tbsp. sweet paprika
- 1/2 tsp. cayenne
- 1/2 cup olive oil
- 1 turkey (12 to 15 lbs.)
- Kosher salt
- 4 cups pomegranate juice
- 1 cup pomegranate molasses
- 4 dried Persian limes, smashed (optional)
- 2 cups low-sodium chicken stock, plus more for the gravy
- 1 onion, quartered
- 1 orange, halved
- 1 lemon, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 tbsp. flour
- 2 tsp. honey
- 1 1/2 cups walnuts, toasted and finely chopped
1. For the turkey, in a small bowl, mix the grated garlic, turmeric, 1 tbsp. cumin, the paprika, and cayenne. Rub the oil and then the spice mixture inside the cavity and all over the turkey; season generously with kosher salt inside and out. Let the turkey marinate at room temperature for 1 hour.
2. While the turkey is marinating, make the pomegranate sauce. In a large pot, bring the pomegranate juice, pomegranate molasses, limes (if using), and the remaining 1 tsp. cumin to a boil, then reduce heat to medium-low and simmer, stirring often, until thickened, about 30 minutes. Transfer 1/2 cup of the sauce to a small bowl and reserve for the gravy.
3. Position a rack in the bottom third of the oven and preheat to 350°. Place the turkey on a rack set inside a large roasting pan. Pour 2 cups stock in the pan. Stuff the whole garlic, the onion, orange, lemon, and herb sprigs into the cavity. Tuck the wing tips under the turkey and loosely tie the legs together with kitchen twine. Generously brush the turkey with the pomegranate sauce. Tent loosely with foil and roast the turkey, brushing every 20 to 30 minutes with more of the sauce, until an instant-read thermometer registers 165° when inserted into the thickest part of the thigh without touching the bone, 3 1/2 to 4 hours. Transfer the turkey to a cutting board and let rest for 30 minutes.
4. While the turkey rests, make the gravy. Strain the pan drippings into a large heatproof 2-cup measuring cup. Let sit until the fat rises to the top, about 5 minutes. Skim off the fat; transfer to a small bowl. Transfer 1/4 cup of the fat to a saucepan; heat over medium-high. Add the flour and whisk to blend. Cook, whisking often, until it begins to bubble, 1 to 2 minutes. If needed, add enough stock to the drippings to measure 1 1/2 cups, then add to the pan. Cook, whisking constantly, until thick, about 3 minutes. Whisk in the reserved 1/2 cup pomegranate sauce and the honey. Thin with more stock, if desired. Stir in the walnuts; season with kosher salt. Carve the turkey; serve with the gravy.
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 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.
2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.
1 1/2 lb skinless, boneless chicken breast
3/4 c white sugar
3/4 c soy sauce
3/4 c mirin (japanese sweet wine)
2 TBS vegetable oil
1 TBS grated fresh ginger
3 carrots, julienned
2 onions, thinly sliced
1 (14 oz.) can shredded bamboo, drained
1/2 lb. fresh mushrooms, sliced
1 c trimmed and coarsely chopped watercress
1 (8 oz.) package rice noodles, soaked and cut into 2″ pieces
1. Cut chicken meat into bit size pieces. In a medium bowl, combine the sugar, soy sauce, and mirin wine. Mix well, and set aside.
2. In a skillet or wok, heat oil over medium-high heat. Squeeze juice from grated ginger into wok, add grated ginger, and stir fry until brown. Discard ginger fibers. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3. One at a time, add the carrots, onions, bamboo shoots, mushrooms, and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 c water
2 c finely chopped almonds
1/4 c butter
3 TBS olive oil
1 lb fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 c heavy cream
1/4 c almond paste
1/2 tsp freshly ground nutmeg
1. Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
2. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9×13 inch baking dish.
3. Preheat oven to 350 degrees F.
4. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
5. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms, and onions.
6. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
1 TBS olive oil
1 lb ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 TBS oregano
2/3 tsp ground cumin
2 tsp salt
2 tsp freshly ground black pepper
1 dash hot pepper sauce
2/3 c chopped fresh parsley
1 lb pizza crust dough
6 oz. feta cheese
1/2 zucchini, diced
8 oz. chopped blacked olives
1/2 tsp garlic, chopped
1. Preheat oven to 450 degrees F.
2. Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper, and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
3. Roll pizza dough out into a rectangle (about 18″ x 12″), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini, and black olives evenly over the dough, leaving 3″ from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.
4. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a ‘strip’ to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F and bake for about 30 minutes, or until golden brown.
1 egg yolk
6 cloves garlic, chopped
4 skinless, boneless chicken breasts halved
6 TBS butter
1 c dry bread crumbs
1 c grated Parmesan cheese
1 TBS parsley
1 clove garlic, chopped
1/2 TBS salt
1 TBS ground black pepper
1. To marinate: Beat egg yolk together with garlic in a nonporous glass dish or bowl. Add chicken, turn to coat, cover dish, and refrigerate to marinate for at least 4 hours, or overnight if possible.
2. Preheat oven to 400 degrees F.
3. Melt butter and pour into the bottom of a 9×13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper and dip marinated chicken in crumb mixture. Place coated chicken in baking dish and pour remaining egg marinade over all.
4. Bake for 15 to 20 minutes on each side, or until chicken is cooked through and juices run clear.
3 cups burgundy wine
2 TBS brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 tsp salt
2 lb cubed beef chuck roast
4 TBS olive oil, divided
2 onions, chopped
3 TBS all-purpose flour
1 TBS tomato paste
2 cloves garlic, crushed
10.5 oz beef broth
salt and pepper to taste
4 TBS butter
1 lb fresh mushrooms sliced
1. For marinade: in a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
2. Preheat oven to 300 degrees F.
3. For Bourguignon: Strain the meat from the vegetables and marinade; reserver marinade. Dry meat with paper towels. Heat 2 TBS of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
4. Pour a cup of marinade into the skillet and deglaze the skillet then return this liquid to the reserved marinade.
5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with meat, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
7. Bake at 300 degrees F for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
3 lbs boneless beef short ribs, trimmed and cut into 1-inch pieces
salt and pepper
2 TBS vegetable oil
2 onions, chopped
2 TBS tomato paste
1 TBS minced fresh thyme or 1 tsp dried
1/3 c all-purpose flour
1 c dry red wine
2 c beef broth
1 1/2 lb red potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and sliced 1 inch thick
1/4 c soy sauce
2 bay leaves
1 1/2 c frozen peas
1/4 c minced fresh parsley
1/ Pat beef dry with paper towels and season with salt and pepper. Heat TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to bowl.
2. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes, Stir in tomato paste and thyme and took until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef with any accumulated juices, and remaining beef.
3. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. Naturally release pressure: Remove pot from heat and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. Discard bay leaves. Using large spoon, skim excess fat from surface of stew. Stir in peas and let stand for 4 minutes. Stir in parsley, season with salt and pepper to taste, and serve.