Za’atar: Spicing Up the Standard Sheet Pan Dinner

 

Sweetie Pie

Disclaimer: No pet chickens were harmed in the preparation of this meal. I just wanted to show off one of my girls. 

 

In the 1970s, we had Hamburger Helper, the 80s brought crockpot/slow cookers, the oughts brought the Instant Pot, and air fryers became popular in the last decade—all designed to make fixing dinner a little bit easier. More recently, sheet pan bakes have become a popular way to fix dinner, particularly for those with busy lives.

 

They make for easy prep, hands-off cooking, and the clean-up just takes a minute. Traditionally, recipes for sheet pan bakes are comprised of a protein, vegetable and starch. Some are marinated, others slathered in a sauce, and many make use of an herb mixture. 

 

Today’s post covers the latter preparation. It’s prepared with the Middle Eastern spice mixture called za’atar. Za’atar contains herbs and spices that vary based on the region and what is available (much like Indian or Thai curries). Among the ingredients can be: oregano, thyme, marjoram, cumin, coriander, sesame seeds, sumac, and chili flakes. Salt may also be added. Za’atar can be found in most grocery stores these days, as well as Cost Plus World Market. If you’re feeling ambitious, there are recipes on the internet that will also allow you to make your own.

 

The za’atar sheet pan bake I’ve been making, to rave reviews, utilizes chicken thighs, broccoli and potatoes. This modified recipe originally appeared in the November 2021 issues of Eating Well and it’s well worth repeating here. It is the epitome of what this blog stands for – leaving the standard dinner fare behind and incorporating foreign flavors and fresh ingredients to provide tasty meals for those you love. And it also goes to show that good food doesn’t have to take hours, multiple pans, and a grocery store’s worth of ingredients. 

 

Even better, it’s served with a tasty yogurt sauce that really amps up the flavor.

 

Roast Za-atar Chicken with Broccoli and Potatoes

1 ¾ pounds bone-in, skin-on chicken thights

1 medium broccoli crown, cut into ½-inch planks

2 cups baby potatoes, halved*

¼ cup olive oil

2 tablespoons za’atar

¾ teaspoon ground pepper

½ teaspoon salt

 

Sauce

1 cup plain yogurt

1 tablespoon minced fresh dill (or 1 teaspoon dried)

1 tablespoon minced onion

½ teaspoon minced or grated garlic

2 tablespoons fresh lemon juice

 

Mix up the ingredients for the sauce and place in the refrigerator. 

 

Turn on oven to 450 degrees. In a bowl, toss chicken, broccoli and potatoes with oil and spices. Arrange the chicken, skin side up, in the center of a large foil-lined baking pan (makes for easy clean up). Place broccoli and potatoes in a single layer around the chicken. Roast for 25 minutes or until thigh registers 165 degrees. 

 

Turn the broiler on high and broil until the chicken skin is brown and crispy. Serve with yogurt sauce. 

 

*I’ve also used red or Yukon potatoes, cut into 8-10 chunks

 

Yield: 4 servings

 

 

Week 21: Not Your Mother’s Chicken and Rice

I remember my mother making chicken and rice dishes, mostly casseroles that were heavy on some sort of canned creamed soup. Edible but not terribly flavorful, they were a staple in most households in the 1960s and 1970s. Given my subsequent aversion to casseroles and anything containing a creamed soup, I have avoided such dishes for 30+ years…until now.

In the most recent Sunset magazine, I found a recipe for Chicken Steamed Over Ginger-Garlic Rice. Full of flavor, utilizing only one pot and taking only 30 minutes, the family has determined the recipe a keeper and I can now proudly cook chicken and rice casserole.

Rather boring in color, due to the dual colors of white (rice, chicken) and green (sauce), it is anything but bland. The recipe contains bold flavors—ginger, garlic, cilantro, sesame oil and jalapeno—that give the moist steamed chicken a great kick, although not so spicy that children won’t eat it.

The recipe is low in salt, easy to prepare and a quick and hearty weeknight meal. While the recipe says it yields four servings that would be a huge amount of rice per person. I used 2 pounds of chicken (rather than the 1 1/2 it called for) and it served 5 adults, with enough leftover for one lunch. I have adjusted a few things in the recipe to satisfy our palate, but if you want the original recipe, you can find it here.

Butcher Son and Mr. B added some sriracha to up the heat quotient, our guest tried it with a bit of soy, but Brilliant Daughter and I found it perfect just as it is. Now it’s your turn to debunk the myth that chicken and rice casseroles have to include creamed soups!

Recipe on the next page...

Week 11: Easy Grilled Thai Chicken

My family loves Thai food and while you might not think that it is appropriate for children, let me tell you that my own offspring have been enjoying Thai food for the last 19 years. That’s when I finished work on my first Travelers’ Tales book, an anthology on Thailand. Working amongst well-traveled writers at that time was intimidating, as I had not seen much of the world, but because I have always had a curiosity about cooking, I began a ritual whereby I learned to cook the cuisine of the country we were working on. As soon as a book was sent off to the printer, we would celebrate with a meal appropriate to that destination.

This was back in 1993 when the internet was still in its infancy for most people, and I actually did research for articles on an old-fashioned microfiche at the library! But those same libraries provided me with cookbooks on international cuisine that allowed me to produce some truly memorable meals. Ten years later, in 2003, when we prepared Travelers’ Tales Thailand for an update, I actually jetted off to Southeast Asia and went to two cooking schools: a three-day affair at the famed Hotel Oriental Cooking School in Bangkok and a weekend course at Mom Tri’s Boathouse in Phuket. It is my most memorable travel experience by far, and Thai food has become one of my favorites, with bold flavors, fresh ingredients and a simplicity that normally requires nothing more than a fork to enjoy.

This recipe was clipped back in 2009 from Issue 86 of Fine Cooking. It is quite simple to prepare, quick to cook, and has an amazing amount of flavor. I should note that the recipe calls for you to marinate the chicken for 2-24 hours, but I only had an hour to throw this together and it was absolutely delicious. I can only image how much more flavorful the chicken would have been given longer to marinade in these wonderful Thai flavors. So if you can remember, just throw it together the night before in a Ziploc bag and you’ll only need 15-20 minutes to cook them up when you are ready for dinner.

While the recipe serves 12 people (great for a party!), it can easily be cut in half for a family dinner. I did make one addition to the recipe—fish sauce— a quintessential Thai ingredient that I felt belonged in the marinade. Don’t be put off by the exotic ingredients, I had no trouble finding the fish sauce and lemongrass at my local Safeway and the I keep dried Thai bird chilis in my pantry (although jalapenos or serranos will also add the requisite heat).  And while it might not quite be time to break out the grill in many parts of the country, feel free to cook this on the stove with a grill pan. The smokiness won’t be present, but the multilayered flavors of the marinade will still shine through.

And apologies for the lack of pictures, we just couldn’t wait to chow down!

Grilled Thai Chicken

1-1/4 cups chopped fresh cilantro (leaves and tender stems)

1 can coconut milk

1/4 cup finely chopped lemongrass (from about 2 stalks)*

12 fresh basil leaves

3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped

3 cloves garlic, minced

1 1/2 tablespoons salt

2 teaspoons packed brown sugar

4 tablespoons fish sauce

1 1/2 teaspoons freshly ground black pepper

3/4 teaspoon ground coriander

12 boneless, skinless chicken breast halves, trimmed

Fresh chopped cilantro for serving

2 limes, cut into wedges for serving

Combine the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, fish sauce, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer or place them in a large Ziploc bag. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the fresh cilantro and serve with lime wedges.

*Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.

Yield: 12 servings

Quick & Easy: Asian Lettuce Cups

There are some days when I just don’t have time to spend hours in the kitchen cooking the family dinner, and for this reason I keep quick and easy recipes on hand that can be prepared in 30 minutes or less and will please all the palates at the table. This recipe, modified from Sunset magazine, is part of that repertoire.

Originally prepared for me by my good friend Jen Leo, it requires only 5-10 minutes of prep time and is ready to serve in about 25 minutes. I often double the recipe to use for lunches, which definitely impresses the co-workers.

While the recipe calls for ground chicken, you can also use ground bison or lean ground pork. Bison is becoming more available across the U.S. and the majority of American bison is grass-fed and privately—not mass—produced. Overall, bison is leaner than ground beef and contains more iron, as well as less calories and cholesterol.

Asian Lettuce Cups

1 pound lean ground chicken

1 tablespoon vegetable oil

1 tablespoon fresh ginger, peeled and minced

1 tablespoon garlic, minced

2 1/2 tablespoons Asian black bean sauce

1 1/2 tablespoons hoisin sauce (plus extra for serving)

1 8-ounce can water chestnuts, rinsed, drained, and coarsely chopped

1 bunch green onions, sliced (both white and green)

1 cup chopped roasted unsalted peanuts

1 cup chopped cilantro

1 large head butter lettuce, separated into leaves

Sriracha chili sauce

Heat oil in large fry pan over medium heat. Add meat, ginger and garlic, breaking up the meat as it cooks. Fry until meat is just cooked through, 6 to 8 minutes.

Meanwhile, break apart a head of butter lettuce, rinsing off the individual leaves, and drying on paper towels. Dab off excess water with paper towel and place leaves on a plate.

When meat is cooked, add black bean sauce and hoisin and stir just until combined. Stir in water chestnuts and onions and cook for one minute to heat through. Take off the heat, and mix in the cilantro.

Spoon mixture into a serving bowl. Serve with chopped peanuts, hoisin, and sriracha on the side.

To assemble, take one lettuce leave and smear with hoisin or Sriracha, top with meat and peanuts, fold in half and enjoy!

Serves 4

Comfort Food: Chicken Potpie

I am not, and have never been, a fan of the potpie. Growing up, potpies were bought frozen and had too much crust and not enough flavor. And they didn’t lend themselves to drowning in some sort of sauce of my youth (ketchup, A-1, salsa) to amp up the flavor. But last year, when I was tending to my mom in the hospital and Brilliant Daughter was doing all the cooking for the family, she made this exceptional dish. A potpie that not only tasted wonderful, but was a comfort—to my stomach, to my soul, to my heart. I had seconds, and even thirds. (I think I must have needed a lot of comfort!)

I’ve actually resisted making it again, because even though the food memories are wonderful, the circumstances and body memories during that difficult time thwarted my effort. But I was ready to try it again. I think you’ll agree that it is worth the effort.

I started by completing my mis en place. (Prepping all the ingredients ahead of time allows me to visit with my family more during our weekly Sunday dinners.) I diced up our tasty home-cured and smoked bacon, chopped the vegetables, ran to the garden to cut some marjoram, and instead of using shredded chicken (from a purchased rotisserie chicken), I made use of the leftover turkey from First Christmas. (Yes, we had 2 Christmas’ this year!) I hate to let anything go to waste!

Once you have the ingredients in place, the prep time is about 30 minutes and then the potpie gets popped it in the oven for an additional 22-25 minutes. You could actually do the prep a few hours ahead of time, leaving the puff pastry off and completing that final step before putting the potpie in the oven for the final bake. 

This is not a terribly complicated recipe, and using a shredded rotisserie chicken cuts down on prep work, so think about treating your family to a bit of comfort…and enjoy those leftovers.

Chicken Pot Pie

5 thick slices applewood-smoked bacon, diced into ½-inch pieces

1 1/2 cups chopped onion

12 ounces peeled whole baby carrots, cut in half

1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise

4 teaspoons chopped fresh marjoram

1 3/4 cups chicken broth

2/3 cup plus 1 tablespoon crème fraîche

3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)

Fresh ground pepper

1 sheet frozen puff pastry, thawed

Preheat oven to 450 degrees.

Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels.

Add onion to drippings in skillet and sauté until tender and golden, about 8 minutes. Add carrots, haricot vert and marjoram, stirring for 1 minute. Add broth and bring to boil over high heat.

Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper.

Pour chicken mixture into a deep-dish pie pan or cast iron stewpot.

Unfold puff pastry onto work surface; roll out to be slightly larger than your dish. Top chicken mixture with pastry; fold edges down onto rim. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crust; pierce all over with fork. Bake until crust is golden brown and filling is heated through, about 22 minutes.

Yield: 6-8 servings