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 stalks celery
2 russet potatoes
1 yellow onion
1 bunch chives
1 clove garlic
1. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion and garlic. Thinly slice the chives.
2. In a large pot, heat 2 tsp olive oil on medium-high until hot. Add the carrot, celery, potatoes, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
3. Add the spices to the pot of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency: stir to thoroughly combine.
4. Garnish with chives.
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.
1/4 onion, chopped
1/4 clove garlic, minced
1/2 tsp vegetable oil
1/2 c skim milk
1/4 c chicken broth
2 1/4 tsp all-purpose flour
1/8 tsp salt
1/8 tsp ground black pepper
2 TBS grated parmesan cheese
1/4 lb fettuccini
2 lb broccoli
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
3. Meanwhile, boil broccoli in boiling water. After several minutes, add pasta.
4. Drain the pasta and broccoli, and transfer to a large bowl. Toss with sauce. Serve.
2 1/4 potatoes, peeled and cubed
1 1/2 oz. cream cheese
1/4 c sour cream
1/2 tsp chopped onion
1/4 tsp salt
1/8 tsp ground black pepper
1 1/2 tsp butter
1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, diced onions, salt, pepper, and butter. Cover, and refrigerate 8 hours, or overnight.
3. Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
4. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
1 TBS butter
3/2 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 c dried cranberries
2 TBS toasted sesame seeds
1 TBS poppy seeds
1/2 c white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine vinegar
1/4 c apple cider vinegar
1/2 c vegetable oil
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, apple cider vinegar, and vegetable oil. Toss with spinach just before serving.