Good morning! Today we have for you:
A chicken in every weekend pot
I tend to save recipes with longer cook times for the weekend (and I’m guessing I’m not alone here). Nowhere is this choice more apparent than in my chicken cookery. Weeknight chicken dinners tend to feature ground chicken or boneless breasts or thighs — cuts that don’t need long marination times and cook quickly. Saturday and Sunday are for whole chickens, or big bone-in, skin-on pieces to cook low and slow and become very luscious. As such, this new chicken and saffron rice with pomegranate salsa from Noor Murad is a primo weekend chicken (though if you’d like to trot this out on a weeknight, please don’t let me stop you). There’s some searing and stirring involved — and some mortar-and-pestling of saffron, which always makes me feel like a benevolent witch — but otherwise the oven does all the heavy lifting for this one-pot chicken dinner. Well, I suppose nudging the pomegranate seeds from their little cubbies is finicky. But I don’t mind a bit of handiwork on the weekends. My fingers spend so much time typing Monday through Friday, it’s nice to remind them that they can do plenty else. Featured Recipe Chicken and Saffron Rice With Pomegranate SalsaNew and noteworthyKefte tagine with jalapeño yogurt sauce: Nargisse Benkabbou’s comforting dish comes together in less than an hour, making it a strong contender for your weeknight rotation. But something about these spiced, herby meatballs simmered with tomatoes, onions, garlic, paprika, cumin and herbs says weekend to me — maybe it’s because I want to take my time scooping up all that sauce with warm bread. Tortellini in frizzled onion broth: Frizzled onions, in case you’re wondering, are onions that have been cooked hard and fast until they’re deeply browned and assertively oniony (as opposed to sweet and caramelized). They form the base of this new soup from Zaynab Issa, which makes wonderful use of your favorite premade tortellini. Carrot muffins with marmalade: I’m not much of a muffin-maker, leaning instead into loaf cakes or square snacking cakes (read: I’m too lazy to buy paper liners or diligently grease a muffin tin). But this charming recipe from Melissa Clark is enough to spring me to action, seasonal pun intended. “Play around with the spices, the marmalade flavors, even the carrot is negotiable — shredded butternut squash or apple will work just as well,” Melissa writes. Will do! For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goI’ll leave you with the lovely words Yewande Komolafe wrote to open her collection of 25 mix-and-match recipes for warm gatherings. “I love cooking and hosting in my own home, and the feeling that sharing a meal with others gives me. My instinct has always been to create a careful, detailed, curated plan — one that, admittedly, does not always work. I’ve had to quickly pivot, turning underproofed doughs meant for rolls into crackers or soggy jollof rice into panko-crusted fritters. But the goal is not perfection; it’s to open up my space and myself to family, friends and sometimes even strangers.”
Thanks for reading!
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