TARRAGON AND LEMON ROAST CHICKEN

INGREDIENTS

1. • 4 pounds skin-on, bone-in chicken pieces
   • 1 tablespoon extra-virgin olive oil
   • Sea salt and cracked black pepper
   • 10 small sprigs tarragon
   • 1 tablespoon finely grated lemon zest
   • 3 cloves garlic, sliced
   • 2 fennel bulbs, trimmed and sliced
   • 1/2 cup dry white wine
   • 1/2 cup chicken stock
   • Lemon wedges, to serve

PREPARATION

1. 1. Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6–8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2–3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
   2. Transfer to the oven and roast for 20–25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.

CHICKEN PARMESAN STUFFED SPAGETTI SQUASH

Ingredients

• 2 (1 1/2 pound) spaghetti squashes
•          1 ½ tablespoons olive oil
• 1 pound boneless.skinless chicken breasts, cut into 1-inch cubes
• 2 cups chopped yellow onion
• 5 cloves garlic, chopped
• 1 cup lower-sodium marinara sauce
• ½ teaspoon crushed red pepper
• ¼ cup shredded low-moisture, part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese

Directions

• Step 1
  Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds. Place squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Bake until tender when pierced with a knife, about 40 minutes. (Alternatively, place 2 squash halves in a large microwaveable dish with 2 tablespoons water; microwave on High until tender when pierced with a fork, about 11 minutes. Repeat with the remaining squash halves.) Let the squash cool for 10 minutes. Scrape out the strands with a fork, leaving a 1/2-inch border on the sides and bottom of each shell. Place the squash strands in a large bowl and set aside.
• Step 2
  Increase oven temperature to 450 degrees F. Heat oil in a large skillet over high heat. Add chicken; cook, stirring occasionally, until just browned, about 2 minutes. Add onion and garlic; cook, stirring occasionally, until soft, about 4 minutes. Remove from heat; stir in marinara sauce and crushed red pepper. Add the chicken mixture to the bowl with the squash; toss to combine. Spoon the mixture evenly into the squash shells. Top with mozzarella and Parmesan.
• Step 3
  Bake until the cheese is melted, 8 to 10 minutes. Let stand for 5 minutes before serving.

Tips

Equipment: Parchment paper

Nutrition Facts 

Serving Size: 1 Squash Boat

Per Serving:

409 calories; 16 g total fat; 5 g saturated fat; 474 mg sodium. 893 mg potassium; 34 g carbohydrates; 7 g fiber; 14 g sugar; 35 g protein; 261 mg calcium; 

WHITE CHICKEN CHILI

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breast
• 1 cup diced onion (about 1 medium onion)
• 2 cans great northern beans (or other white beans), drained and rinsed
• 1 (7-ounce) can diced green chilies
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 to 3 cups low sodium chicken broth




• 1 cup frozen corn (optional)

INSTRUCTIONS

1. Add olive oil to the bottom of the slow cooker pot. Then add the chicken and the rest of the ingredients.
2. Cook on low for 6-8 hours in the slow cooker.
3. Remove the chicken breasts from the slow cooker once cooked through and shred. Then return the shredded chicken to the pot and stir to combine.
4. Serve with shredded cheese, cilantro, sour cream, or other garnishes, if desired.

NOTES

If you don’t want a little bit of crunch from the onion, you can soften it first. Simply add the olive oil to a skillet and heat it up. Then saute the onion for a few minutes until it is softened. Scrape the skillet contents into the slow cooker pot, then add the other ingredients and carry on with the recipe as written. Add more or less chicken broth to bring the chili to your desired consistency.

CHICKEN BUTTERNUT QUINOA STEW

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 1/2 teaspoons dried oregano
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless, chicken breasts
• 1 can (14-ounce) petite diced tomatoes
• 3 cups chopped butternut squash (about 1 medium squash, peeled and seeded)
• 2/3 cup uncooked quinoa
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 to 2 cups chopped fresh spinach

• INSTRUCTIONS

  1. In large pot, heat oil over medium heat. Add the onion, oregano, and garlic. Saute for about 5 minutes, stirring often, until onion is softened.
  2. Add the broth, increase heat to medium-high, and bring to a boil.
  3. Add the chicken and boil until it is cooked through, about 7-10 minutes. (If you are using large pieces of chicken, I recommend cutting each piece in half to help it cook faster.) Transfer the cooked chicken to a plate and set aside.
  4. Add tomatoes, squash, and quinoa to the pot. Reduce heat and simmer for about 15 minutes, until the squash is tender and the quinoa is cooked. If desired, mash up some of the squash pieces. 
  5. Shred the chicken and return it to the pot. Stir in the salt and pepper. Add more to taste, if needed.
  6. Stir in the chopped fresh spinach and cook for 1-2 minutes until it is wilted. Serve warm.

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     INSTANT POT

  1. Set Instant Pot to saute and add the oil. Once oil is hot, add the onion, oregano, garlic, and chicken (uncooked and diced); saute, stirring often, until onions soften, about 5 minutes. Then add the broth, tomatoes, squash, and uncooked quinoa. Cook for 5 minutes at high pressure, until squash is tender, chicken is cooked through, and quinoa is cooked. Use Natural Pressure Release for 2-3 minutes, and then use a Quick Pressure Release. Add salt and pepper, to taste. Add spinach and stir for a minute or two, until wilted. Serve warm.

PALEO CHICKEN TIKKA MASALA

INGREDIENTS

• 1.5 -2 lbs chicken thighs, cut into bite-sized pieces*
• 1 medium yellow onion, chopped
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 Tbsp curry powder
• ½ Tbsp sea salt
• ½ Tbsp ground cumin
• ½ tsp ground turmeric
• 1 tsp paprika
• ¼ tsp cinnamon
• ¼ tsp black pepper
• ¼ teaspoon cayenne pepper, (or more for heat!)
• 14oz (1 can) tomato puree
• ½ can full fat coconut milk
• 2 bay leaves
• 1 Tbsp arrowroot
• 2 tablespoons filtered water

For serving

• Cilantro
• Oven roasted cauliflower rice

DIRECTIONS

Slow Cooker Instructions

1. Combine the cut up chicken, onion, garlic, ginger, all the spices, and sea salt in the slow cooker. Stir with a wooden spoon so all the pieces are evenly coated.
2. Peel and dice the onion. Peel and mince the garlic and ginger.
3. Stir in the tomato puree, coconut milk and bay leaves. Stir to combine well.
4. Cover and cook for 6 hours on low.
5. When the timer is almost done, whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir. Let it cook with the top off for an additional 10 minutes so the sauce will thicken.
6. Serve warm, with oven-roasted cauliflower rice and chopped cilantro!

Instant Pot Instructions

1. combine all the ingredients except the coconut milk, arrowroot, and water in the instant pot. Stir everything to make sure it's well mixed and the chicken is nestled in the sauce.
2. Secure the lid, and press the poultry button (it should read 15 minutes). Allow the cycle to finish, then quick release the pressure valve.
3. Don't turn off the IP yet - allow it to stay on the warm setting while you whisk together the 2 Tbsp water and arrowroot to create a slurry. Pour over the chicken and gently stir in the coconut milk.
4. Let the sauce thicken for a few minutes - then serve warm over cauliflower rice with cilantro on top!

NOTES

You can substitute a combination of chicken breasts and thighs, but if you use all chicken breasts, cut them into larger pieces so they don’t overcook.

MOROCCAN CHICKEN THIGHS

INGREDIENTS

• 1 ½ lbs chicken thighs, skin removed (or buy skinless)
• 1 large sweet potato, chopped in 1-inch pieces
• 1 large yellow onion, chopped

for the marinade:

• ½ c fresh cilantro, loosely packed**
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp paprika
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp turmeric
• ½ tsp ground cumin
• ¼ tsp cardamom
• ¼ cup chopped dates (or raisins)

for serving

• chopped cilantro
• chopped almonds

DIRECTIONS

1. First, chop up the onion and sweet potato into large bite-sized pieces. Line the bottom of the slow cooker with the onion.
2. Dry the chicken with a paper towel, then poke each piece a few times with a fork. This will allow the marinade flavors to seep into all the crevices!
3. Next, make the marinade: combine all the ingredients for the spice blend, the olive oil, minced garlic, ginger, and cilantro in the food processor until smooth.
4. In a large mixing bowl, coat the chicken all over with the marinade. Transfer the chicken to the slow cooker, but leave a little of the marinade in the bowl.
5. Toss the sweet potatoes with the remaining marinade, then scatter them over the chicken in the slow cooker with the chopped dates.
6. Set the slow cooker to LOW for 6-7 hours. The chicken is done when it can easily be shredded with two forks.
7. Garnish with additional chopped cilantro and chopped almonds. Serve over cauliflower rice.

NOTES

**If you're like my friend (hey Casey!) who despises cilantro and thinks it tastes like soap, you can substitute parsley!

BUTTERMILK FRIED CHICKEN

INGREDIENTS

Brine1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
5 ounces kosher salt (½ cup Diamond Crystal or ¼ cup Morton)

½ cup (packed) light brown sugar
1 teaspoon black peppercorns
2 bay leaves
2 3½–4-pound chickens, cut into 8 pieces each

Assembly
6 cups all-purpose flour, divided
1 tablespoon cornstarch
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1½ teaspoon ground fennel or finely ground fennel seeds
1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
2 large eggs, beaten to blend
2 cups buttermilk
Vegetable oil (for frying; about 6 cups)

White Barbecue Sauce and bread-and-butter pickles (for serving)
Recipe by Buxton Hall Barbecue, Asheville, NC, Photos by Wes Frazer


Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.

Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1½ tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.

Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets.

Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes

Serve fried chicken with barbecue sauce and pickles.

Do Ahead: Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250° oven if desired.

SPANISH-STYLE CHICKEN

1 ½ pounds large waxy potatoes

3 garlic cloves

2 tablespoons olive oil

1 tablespoon ground paprika (preferably smoked spanish)

salt

pepper

1 lemon

4 sprigs thyme

1 chicken (preferably organic, 1.75 kg)

½ bunch flat parsley

PREPARATION:

Wash, peel and cut potatoes into small cubes. Peel the garlic and chop finely. Line baking sheet with slightly moistened parchment paper.

In a bowl, mix together potatoes with garlic, 1/3 of the oil, paprika, salt and pepper.

Transfer potatoes to the center of the baking sheet.

Wash lemon and prick several times with a carving fork or skewer. Wash thyme and shake dry.

Rinse chicken in cold water; pat dry and season the cavity with salt and pepper.

Stuff the cavity with lemon and thyme.

Season the outside of the chicken liberally with salt and pepper. If desired, tie the legs together with kitchen twine. Place the chicken on top of the potatoes.

Rub the chicken with the remaining olive oil; bake in a preheated oven at 200 ° C (fan 180 ° C, gas mark 3) (approximately 400 ° F) until skin is crispy and juices run clear, about 1 1/4 to 1 1/2 hours.

Transfer chicken to a large piece of aluminum foil. Remove lemon from the cavity, halve and squeeze over the chicken. Cover the chicken in aluminum foil, leaving a vent to allow steam to escape. Let it rest for about 5 minutes.

In the meantime, return the potatoes to the oven to warm for another 5 minutes. Wash the parsley, shake dry and chop leaves finely. Remove the potatoes from the oven and sprinkle with parsley.

CHICKEN AND ROASTED VEGETABLE SHEET PAN MEAL

Serves 4

What You Need

Ingredients

• 1 1/2 pounds chicken thighs, skin on but bones removed
• 1 pound small red potatoes, halved
• 1 teaspoon kosher salt
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 pound broccoli, trimmed and cut into 1-inch pieces

• Equipment
• Rimmed baking sheet
• Measuring spoons
• Small bowl
• Brush

Instructions

1. Heat the oven and baking sheet: Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
2. Season the chicken and potatoes: Season the chicken and potatoes all over with the salt.
3. Start roasting the chicken and potatoes: Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes around the edge of the baking sheet, immediately return the sheet to the oven, and roast for 15 minutes. Meanwhile, combine the maple syrup and mustard in a small bowl.
4. Add the broccoli: Flip the chicken skin side up. Brush the chicken with the maple-mustard mixture. Add the broccoli to the baking sheet.
5. Bake until crispy: Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.