My first taste of Greek food came when I was in my early 20s, shortly after I arrived in Winston-Salem, N.C. Unlike the places I’d lived before—upstate N.Y. and a few places in Colorado—this southern city is home to a large community of Greek-Americans. One of my first jobs here was waiting tables at a Greek-owned casual seafood restaurant, where our most popular (though not inherently “Greek”) menu items included breaded and deep-fried flounder and crunchy little seafood nuggets known as “popcorn shrimp.”
It didn’t take long though before I discovered some of the other Greek-owned eateries in town that offered an authentic, mouthwatering specialty called souvlaki, a lemon and herb-seasoned marinated meat, grilled on skewers and served with any number of authentic sides. Depending on the time of day, you might be served souvlaki with seasoned rice or lemon-herb potatoes, or with Greek feta salad and pita. But always on the side with souvlaki is tzatziki, a Greek yogurt-based condiment with shredded cucumber, garlic and dill.
Some of the new words associated with these delectable foods were hard for me to say at first, but it didn’t take long for me to fall in love with the incredible flavors of Greek food. This fall, perhaps when our new kitchen is completed, I look forward to making a classic pastitsio or moussaka, both of which are baked comfort to the nth degree, rich with warm spices and creamy béchamel.
But today, I’m focused on the food to work best with summer grilling, and that is souvlaki. Traditionally, souvlaki would be made with chunks of lean pork, but there are just as many restaurants around here that put the same flavors and treatment on pieces of chicken breast, and it is positively delicious. Feel free to cut boneless chicken breasts into chunks for your souvlaki—that would be the more traditional way, after all—or you can take the easy way, as I have, and marinate whole chicken tenders, skip the skewers and toss the tenders right onto the grill.
Souvlaki is delicious with warm, soft pita breads and zesty tzatziki sauce, which is easy to make while you wait for the marinade magic to happen. You might also serve your souvlaki up with a batch of the cool tzatziki potato salad I shared a few days ago. Before long, you’ll join me in shouting the traditional Greek celebration exclamation—OPA!
1 1/2 pounds chicken tenders
1 whole organic lemon, juiced (plus the zest)
1 Tbsp. red wine vinegar
About 4 cloves garlic, finely minced
1/2 tsp. dried oregano
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
About 1/3 cup extra virgin olive oil
Pat the chicken tenders dry, but do not rinse them. Lightly sprinkle with kosher salt and toss to coat.
In a large glass (or other non-reactive) bowl, combine lemon juice, zest, vinegar, garlic, oregano, salt and pepper. Take note of the volume this mixture has in the bowl. Whisk the marinade mixture while streaming in enough olive oil to roughly double the volume of the marinade.
Add the chicken tenders to the marinade and use tongs to thoroughly toss and coat them. As much as possible, press the tenders to be fully submerged in the marinade. Cover the bowl and refrigerate at least six hours.
When you are ready to cook the tenders, simply remove them from the marinade and place them directly onto the pre-heated grill. There is no need to rinse them or even to scrape the marinade from the tenders.
1 Persian cucumber (or 1/2 medium slicing cucumber), peeled, seeded and finely chopped or grated
A couple pinches of kosher salt
1 cup plain Greek yogurt (or substitute sour cream if you must)
Line a small custard cup with a paper towel. Add the chopped or grated cucumber and stir with salt. Wrap the paper towel over the cucumbers and allow this to sit in the fridge 30 minutes to release and absorb excess moisture.
Combine cucumbers with yogurt, garlic and dill. Cover and refrigerate until ready to serve.
I spent two years in French class during high school, and that is pretty much all I remember how to ask—“excusez-moi, où est le parapluie?” I suppose it is a question that would have been essential had I become a world traveler (I didn’t), and in fact it was a common question asked among my fellow French club members when we took our senior trip to Quebec City, Canada—they don’t speak much English there, in case you didn’t know. It rained the entire three-day weekend, but it was still a glorious visit to a city rich with history and speckled with exquisite, copper-roofed buildings.
Spanish would undoubtedly have been a more useful class for me, given the increase of Spanish-speaking people in the U.S. since I graduated all those years ago. But there was something sooo sexy about the French spoken word, and well, my best friend signed up for French so I did, too. Our teacher was cool and we got to choose our own names for the class, which was good because there wasn’t a name on the list that was a literal translation for Terrie. My friend Debbie became Christine, pronounced CREE-steen, my friend Christine became Danielle and yours truly selected the name Jacqueline, which was fun to say—zhah-KLEEN, like the French fashion designer who steals Nigel’s dream job in The Devil Wears Prada.
French class was always lively, and we were encouraged to play up the accent and the nasal sound as much as possible. We went through round after round of language exercises, covering the French words for common places, including the bookstore (la librairie) and the library (la bibliothèque) and reciting all the various tenses of the verb words, and for every kind of individual and group instance. For example: for the verb “go,” we would cycle through the French words that meant, “I go, you go, he goes, she goes, we go and they go.” Round and round we went, and after all that repetitious recitation, all I remember how to say is “where is the umbrella?”
Anyway, for me, there is still a lot of mystery and intrigue associated with the French language, and I learned during my short time working in the Pinch of Thyme catering kitchen that if you want people to swoon over food, call it something French! As luck would have it, I do at least remember some of the French words for certain foods, including poulet (chicken), champignons (mushrooms) and carottes (carrots, obviously). I was excited to find this recipe in my most recent digital edition of Imbibe magazine because I have used splashes of vermouth in a few dishes and found it more complex and vibrant than wine, which would traditionally be used for braising chicken in the classic coq au vin. But this recipe was more than a splash, it was a generous amount in a very French-technique kind of recipe.
I could not resist turning this into a Sunday Supper meal, with a side of buttered red bliss potatoes and sauteed spinach, and it was—how shall I say—très délicieux!
A word or few about vermouth…
I have known about vermouth for decades, but it has only been the past couple of years that I have become more closely acquainted with it, and today I almost always have a bottle open in the fridge for an end-of-day gin martini. Vermouth is a fortified wine, which means other alcohol has been added to grapes during fermentation, and that results in higher alcohol by volume than typical wine. Any variety of botanical ingredients are thrown into the process as well, including herbs, bitter ingredients, bark, roots and spices. Vermouth may be red or white, dry or sweet or really sweet, depending on its origin and method, and it is commonly used as an ingredient for classic cocktails, including martinis and Manhattans. Vermouth, on its own, is also a popular apéritif (pre-dinner drink) in Spain, Italy, France and my house.
In a literal French-to-English translation, coq au vermouth would demand use of a rooster, but it is not every day that you’d find such a creature in your local market. Large hen thighs is what I used for the recipe, and it was tender, flavorful and oh so fancy. Don’t be intimidated, though, because despite all of the foreign language I’ve been throwing around, this was a very simple dish to make. All you need is a cast iron skillet, chicken thighs, bacon, mushrooms and mirepoix—oops, another French word that is simply a mix of carrots, onions and celery. All that, plus a decent amount of dry white vermouth. Don’t worry, vermouth is easy to find, wherever you might buy wine. To keep the recipe true to its origin, choose a brand from France. I used Dolin Vermouth de Chambéry, dry, in the green bottle. 😊
4 large, free-range chicken thighs (bone-in and skin-on)
Kosher salt and freshly ground black pepper
1/2 medium onion, sliced or diced
2 medium carrots, peeled and cut into thick diagonal slices
2 stalks celery, cleaned, ribs removed and diced
3 cloves garlic, smashed and sliced
About 1 cup cremini mushrooms, cleaned and cut into quarters
1/2 cup dry vermouth (extra dry would be fine, also)
1/4 cup low-sodium vegetable broth
2 fresh sprigs of thyme
2 Tbsp. cold butter
Juice of 1/2 fresh lemon
Let’s run through it in pictures first, and if you keep scrolling, you’ll find the instructions spelled out (in English), and I’ll also include a downloadable PDF for your recipe files.
Place a cast-iron skillet over medium heat. Season the chicken thighs liberally with salt and pepper. Cook the bacon until the fat is rendered and the edges begin to crisp. Transfer the pieces to a paper-towel lined dish, keeping all the bacon grease in the skillet. Arrange the chicken thighs, skin side down, into the skillet. Cook them until the skin is crispy and golden, then turn the pieces and cook the other side about two minutes.
Transfer the thighs to a plate and cover loosely with foil to keep them warm. Add the mirepoix (carrots, onions and celery) to the fond (pan drippings) in the skillet. Cook over medium heat until the vegetables begin to soften. Add the garlic and mushrooms, tossing with the other vegetables until slightly browned. Pour in the vermouth and vegetable broth, and simmer for about two minutes.
Return the chicken thighs to the skillet, skin side up. Sprinkle the bacon pieces over the top and lay the whole thyme sprigs in a criss-cross fashion over the combination. Reduce the heat to low, cover the skillet tightly and simmer about 30 minutes.
Remove and discard the thyme sprigs. Transfer the chicken thighs to a plate. Add the cold butter and lemon juice to the simmered vegetable mixture and stir until it is a rich, luscious sauce. Just before plating, place the thighs, skin side down, into the skillet to drench them in the sauce. Plate the chicken, then spoon the simmered vegetable mixture (a.k.a. mélange) over the thighs.
Once upon a time, a busy woman ran out of creative ideas for the package of chicken tenders she pulled from the freezer, and the only thing that could save her from a boring dinner was a spark of inspiration. The woman, of course, was me, and it happened on Friday. It happens more often than I’d like, truth be told.
Isn’t that a familiar tale? Even people who love to cook have creativity blocks, especially when pressed for time, and we all need a boost to pull out of a menu rut. If I had stuck with my ho-hum plan to fry the chicken tenders and plop them on a salad—well, it would have been edible, but uninspired. It certainly would not have been remarkable or interesting enough to share here on Comfort du Jour. Luckily, I had the presence of mind to check my email that morning before heading out for a full day of errands. Right there at the top of my inbox was a cheerful message from my West Coast blogging buddy, Michelle, and her casual sharing of a personal story about “tequila-lime chicken” arrived just in time to twist this plot and save our supper.
What I love most about food and recipes is the rich stories they tell about our lives. It’s one of the main reasons I started a food blog last year, a decision that I did not expect would lead to meaningful new friendships with other bloggers. Recent email conversations between me and Michelle brought us around to the joy of cooking on the grill (or the “BBQ,” as many West Coasters call it), and on Friday, she described this idea that she had invented to serve as a late-night patio bar snack at a restaurant where she once worked. Tequila-lime chicken is the kind of recipe you make by instinct, not by following specific amounts or ratios, and I love that she described the recipe that way—you know, with a little of this and a touch of that and a couple of those. It made perfect sense to me because 99 percent of the time, that’s exactly the way I cook, adding ingredients that fit the flavor profile until it looks and tastes “right.” It sounded perfect, and I couldn’t help but see my boring package of chicken tenders in a new light.
The ingredient list for the marinade was short and easy—tequila, citrus juice, fresh garlic and simple spices, such as cumin and chile seasoning, and it tenderized the chicken beautifully. My ingredient makeup wasn’t identical to Michelle’s recipe—she adds slices of onion to the marinade and I saved that for the pico topping—but the chicken turned out every bit as tender and flavorful as she described it, and I can totally see why her tequila-lime chicken tacos were a frequent “sellout” at the patio bar. We liked them so much at our house, I want to run out and buy a taco truck!
The idea for tequila-lime chicken also gave me another excuse to make another batch of easy handmade corn tortillas, and this time I spiffed them up with cilantro puree, which accounts for the slight green tint to the shells. And I topped these “last-minute” tacos with a condiment concoction that I’m calling “pineapple pico,” a super-fresh, spicy, tropical mashup of pico de gallo and guacamole. I’ll share my notes for both at the end. 😊
About 1 1/4 pounds of chicken tenders, patted dry
1/4 cup silver tequila (I’m sure gold would work just as well)
Juice of 1 lime
Juice of 1/2 lemon
About 1/2 tsp. each of cumin, garlic pepper, ancho chile powder and kosher salt* (see notes)
2 or 3 cloves garlic, minced
2 to 3 Tbsp. extra virgin olive oil*
I used spices that were within easy reach in my cabinet, and I chose ancho chile powder because we love the bright, fruity flavor of it. You could just as easily use chipotle powder or any kind of bottled chile powder or, as my friend pointed out in her email, even some kind of pre-made taco seasoning. Keep it simple and southwestern, and let the tequila and lime work their flavor magic.
A little oil helps in a marinade, especially when using a very lean meat. My hubby runs the grill pretty hot and I wanted to help protect the chicken tenders from burning or getting dried out. Olive oil is my go-to, but avocado or canola oil would work just as well.
Make the marinade first and give the chicken several hours to overnight in the fridge to soak up all the delicious, south-of-the-border flavors. It goes like this:
Grill the chicken on a hot grill (500° F at first, my hubby says), then reduce heat to 350° once you get the grill marks. Chicken tenders are smaller than whole breasts, of course, so they will cook more quickly. Watch them closely and pull them off the grill as soon as the juices run clear.
Cut up or shred the chicken tenders (you’ll be shocked at how tender they are!) and serve as desired. We perched them atop cilantro-flavored corn tortillas with crunchy cabbage, radishes, pineapple pico and fresh cilantro.
If you missed my recent post on handmade corn tortillas, follow the link to check that out. I include full instructions and all my best tips for turning out successful tortillas, with or without a tortilla press!
1/2 cup fresh pineapple, cut into tidbit-sized pieces
1/2 cup baby tomatoes, halved or quartered to tidbit-size
After 30-plus years in the Southeast, I’ve come to appreciate many of the traditions, especially the ones related to food. There’s a particularly tasty tradition that occurs here in the fall, when churches, civic groups and Boy Scout troops set up giant, outdoor cast-iron kettles for their Brunswick stew fundraisers. They sign up volunteers, who take turns stirring the simplest of ingredients into a delicious aromatic stew, and folks arrive in droves to enjoy it by the bowl, and to take home quarts for freezing. It’s tradition and it’s delicious.
If you look into some of the old-time church cookbooks, you’d likely find Brunswick stew recipes that begin with fresh-caught rabbits or even squirrels, but (thankfully) my introduction to this homey, comforting soup was a chicken version, and that’s what I’m sharing today.
Brunswick stew is one of those comfort foods that tastes rich and hearty, but checks in on the low end of the fat-and-calories scale. Feel free to swap in other vegetables that suit your fancy—it’s what folks do in different parts of the South and depending on where you are, you might find potatoes, green beans or carrots in the bowl.
You can roast your own chicken if you’d like (overnight in the slow cooker makes amazing broth at the same time), but to keep it quick and simple, I’m using a rotisserie chicken this time, plus packaged broth, a few simple fresh and frozen vegetables, and a can of tomatoes. Whip up some corn muffins while it simmers, and dinner is served.
First, the essentials. This is a Southern classic comfort food, so the “holy trinity” of peppers, onions and celery is the foundation of the recipe. Any color bell pepper is fine for Brunswick stew, but I personally find the red and orange bells to be a bit on the sweet side, so I’m using a green bell.
Okra came to the Americas from Africa in the 1600s, and it remains a staple of Southern cooking. You’ll find it in many Cajun and Creole recipes in Louisiana, and it’s not unusual to see it breaded and fried, or even pickled, which I love in a Southern-style potato salad or on deviled eggs. The pectin in okra gives it some thickening power when it’s cooked in liquid, but some people are turned off by the slightly slimy texture. Two things can minimize this: don’t overcook it (for this recipe, it’s added at the end), and cook it in combination with tomatoes, which is what’s happening in this Brunswick stew.
If you make this stew in the late summer or fall, of course you would want to use fresh corn, lima beans and okra.
1 deli roasted chicken, dark and white meat shredded* (see notes)
2 Tbsp. extra virgin olive oil
1 yellow onion, chopped
4 stalks celery, trimmed and chopped
1 green bell pepper, seeded and chopped
3 large cloves garlic, chopped
15 oz. can diced tomatoes
2 quarts chicken or vegetable broth
1 bay leaf
2 cups frozen corn
2 cups frozen lima beans
2 cups frozen sliced okra
1/4 cup BBQ sauce
2 to 3 Tbsp. tomato paste
A few shakes hot sauce (optional, Frank’s RedHot or Texas Pete recommended)
Salt and pepper, of course
If you prefer to roast your own chicken, more power to you! If you have time to work ahead, you might also want to make your own stock. Or you could make your own stock from the frame of the rotisserie chicken. After de-boning and shredding the meat, toss the bones and skin into a pot with cut-up onions, celery, carrots and just enough water to cover it all. Simmer a few hours then strain out the solids, and you’d have a great alternative to the packaged broth (or, at least, some of it).
If the pictures here seem to defy the ingredient amounts listed, there’s good reason for it—on this particular day, I only had half a rotisserie chicken, so I halved the entire recipe. The ratios are the same, and this stew is so satisfying and delicious, I’m already regretting that I didn’t run to the store for another chicken!
Place a large, heavy-bottomed pot over medium heat. Swirl in olive oil. Sauté onion, celery, bell pepper and garlic until vegetables are soft and onions are translucent. Season with salt and pepper.
Stir in tomatoes, tomato paste, shredded chicken and broth. Add bay leaf, reduce heat and simmer up to an hour.
Add frozen corn and lima beans, but reserve frozen okra until about 20 minutes before serving, to prevent the okra from breaking down too much. Give it a taste and add salt and pepper to your preference.
Stir in BBQ sauce (and hot sauce, if using), and add the okra to the pot. When the bright green color of the okra begins to fade a bit, it’s ready to serve!
During earlier years of Food Network, the contestants vying to become “the next Food Network star” were actually given a contract to host their own cooking show, usually slotted for Sunday mornings. That was before the network became its entirely competition-based format, where everything has to be done in 20 minutes and somebody always “wins.” I still watch, but I miss the days when more of the chefs (or cooks, in the case of ever-popular Rachael Ray) walked you through the steps of making a meal in what looked like a real home kitchen. They still have some weekend morning “how-to” shows, but the rest of the time, it’s either a big ol’ showdown, or a bunch of chefs talking in bold color about the food at places they visit (I’m looking at you, Guy Fieri). 😉
Speaking of bold color, I’ve been working on restoring some color to things around here in the tail end of a very gray January. The recipe I’m sharing today has been a favorite of mine since the third season of said “Food Network Star,” and I learned it by watching an episode of the show hosted by Amy Finley, the first woman to win the network’s competition.
Amy’s show, endearingly named “The Gourmet Next Door,” showcased elegantly simple French cooking methods, and Amy exuded confidence in the kitchen. I was disappointed, along with everyone at Food Network, when Amy decided not to return for a second season. During her six episodes of TV fame, she managed to get through to me with this simple and really flavorful recipe, which she said was inspired by the foods of French Morocco, on the northern coast of Africa. The bone-in chicken thighs are marinated in a spicy blend of chiles and seed spices—known in those parts as “harissa”—and surrounded by tender and colorful vegetables, plus dried fruit and fried almonds. If it sounds like a weird combination, trust me, you will change your mind after you taste it. It’s spicy and savory, yet sweet with fruit and wholly satisfying.
Traditionally, a Moroccan dish such as this would be prepared in a clayware vessel called a tagine, which looks like the red pot above. The shape of the tagine keeps moisture inside for perfectly tender roasts and stews. I’ve had this tagine on display for several years, but have only recently considered cooking in it, at the urging of my husband, Les. However, after much discussion with my aunt, who spent decades as a clay potter, we concluded that the finish on this one probably makes it purely decorative and unsuitable for cooking. No worries, I’ve prepared the dish today as I always have, in a simple cast-iron skillet.
This dish is pretty and delicious, as spicy as you want it to be, easy to make and a welcome flavor change-up from the usual weeknight chicken dinner. I hope you like it!
2 Tbsp. neutral oil, such as canola
2 tsp. harissa blend spices* (see notes)
4 large bone-in, skin-on chicken thighs
1 small sweet onion, chopped into large pieces
1 small zucchini, cut into uniform chunks
1 small yellow squash, cut into uniform chunks
Handful of fresh baby tomatoes, whole
Small handful each dried plums (prunes) and apricots
1/2 cup low-sodium vegetable or chicken broth
1 tsp. neutral oil, such as canola
1/4 cup whole, raw almonds, unsalted
Cooked couscous for serving
Traditionally, harissa is presented as a paste made from fresh whole chiles, and it really tips the scale on Scoville heat units. My dry blend of harissa spices allows for some flexibility in the heat department and includes red chile, garlic, black pepper, cayenne, and what I call the “three C spices,” which are caraway, coriander and cumin. The seeds should be slightly toasted and then ground into a rough powder before blending with the other ingredients. If you prefer, substitute a ready-made harissa blend, or use the harissa paste seasoning available at Trader Joe’s (brace yourself, it’s hot). My harissa dry spice blend recipe is listed at the end of this post.
You will need an oven safe skillet with a tight-fitting lid for this recipe. Alternatively, you could make it in an electric skillet with a lid. Or a tagine, if yours is safe to cook in. 🙂
Let’s walk through it together in pictures first. You’ll find written instructions below, and keep scrolling for a downloadable PDF version for your recipe files.
Combine the oil and spice blend in a large, deep bowl that is large enough to hold the chicken thighs for marinating. Season the chicken pieces on both sides with kosher salt. Add them to the spice marinade and turn several times to coat evenly. Cover and refrigerate at least two hours.
Preheat oven to 350° F, with oven rack in the center.
Heat a 10-inch cast-iron skillet over medium heat. When skillet is warm (but not hot), add chicken pieces, skin side-down. Do not move or turn the pieces for about 10 minutes, until the fat is rendered and skin is golden and crispy. Cook the second side about 5 minutes, until browned. Remove pieces to a plate and keep warm.
Add the chopped onions, then zucchini and squash to the remaining oil in the skillet, tossing briefly to coat and lightly sauté them. Salt to taste. Remove skillet from heat.
Arrange the baby tomatoes among the skillet vegetables, then tuck in the dried fruit pieces evenly throughout the skillet. Place the chicken thighs on top of the mixture.
Swirl broth in the bowl that held the chicken pieces, to grab all the flavors lingering there. Pour the broth down the sides of the skillet, so that it flows underneath to the vegetables.
Cover the skillet and transfer to the preheated oven. Bake for 45-60 minutes, until vegetables and fruit are soft and chicken pieces are tender. Prep the couscous near the end of the cooking time.
Heat teaspoon of oil in a small skillet until it’s quite hot and shimmery. Add raw almonds and toss them about for about two minutes. They will pop and sputter a bit, so be careful. When they are toasty and fragrant, use a slotted spoon to remove them.
Serve the vegetables and chicken over cooked couscous, and spoon the fried almonds over the top.
It was circa 1977. I was just a kid in a small town south of Buffalo, New York, and I still remember my first bite of the mouthwatering spicy hot chicken wings my Uncle Mike made for me. Mike worked with nightclub sound and lighting systems during those days, which was a big freaking deal, given that we were hanging onto the tail end of the disco era. For his work, Mike traveled into the larger cities where the clubs were, and after an installation at a club in Buffalo, he brought home with him the recipe for these delectably crispy, tangy-hot treats.
And oh my God, did I love them! Clearly, I was not alone.
It didn’t take long for “Buffalo wings” to catch on across upstate New York, and eventually the entire country. Today, though restaurants everywhere have imagined new and unusual sauces for wings, I will forever favor the original flavor of Frank’s RedHot sauce with a side of celery and chunky bleu cheese dressing. Oh, and I can never, ever get behind the idea of breading them—not in flour or batter or crumbs or whatever, though plenty of sites suggest the original 1964 Anchor Bar recipe had them coated in flour and oven-roasted. That sounds suspicious to me, given that I’ve enjoyed them deep-fried for decades. The wings should be crispy, as they were on that hot summer night in ’77, and they should make my eyes water just from the smell of them. Just give me what I want.
The only problem I have with Buffalo wings today is the whole deep-frying thing. I enjoy them, but I can’t indulge in them very often if I want to stay healthy. A few years ago, however, I came across a new technique for preparing wings that promised the same crispy exterior and juicy interior, but without deep frying or any amount of oil at all. Pinch me, I thought; I must be dreaming. And then I tried this simple little hack and it was as if angels were singing inside my head.
Friends, the non-fried wings are 100% as delicious as the crispy deep-fried Buffalo wings I tasted back in the day, and you don’t need an air fryer or any other special gadgets to make them. The big thanks goes to Alton Brown of Food Network. His technique involves steaming the wings to render some of the fat, and then oven roasting them to perfection before tossing them in your favorite sauce. I’ve named these “Just South of Buffalo Wings” because that’s where I’m from, and also because I’ve added a generous blast of black pepper to the traditional Frank’s RedHot sauce, and a little bit of brown sugar to balance that bite.
For best results, use fresh (never frozen) wings for this recipe. If they are already split into drummettes and flat pieces, that’s fine. But it’s also OK if they are still whole pieces. I’ve done them both ways, and the only adjustment you may need to make is a bit more roasting time on the whole ones.
There are many newer versions of Frank’s RedHot sauce available today. Get the one that is labeled as the “original.”
Coconut aminos provide some depth of savory flavor to this sauce. It’s a dark-colored, liquid sauce, similar to soy sauce but sweeter and lower in sodium. It is made from the fermented sap of coconut trees, but doesn’t taste at all like coconut. You can find them in the same aisle, or substitute in this recipe with half as much lite soy sauce.
I’ll walk you through it with pictures, or you can keep scrolling for more detailed description. There’s also a downloadable version you can print for your recipe files. Begin by setting a steam basket over a pot of gently boiling water.
Bring a couple inches of water to a boil in a medium saucepan fitted with a steamer basket and tight-fitting lid. Line a rimmed baking sheet with paper towels and place a cooling rack over the towels.
Add the chicken wings to the steamer basket, working in as many as will fit at a time. Steam the wings for 10 minutes, then arrange them on the cooling rack. Repeat with remaining wings and then cool a few minutes at room temperature, allowing most of the steam to dissipate. Cover the baking sheet with foil and transfer the wings to the refrigerator until they are fully chilled, about an hour. This step is important for crisping later.
Preheat oven to 425° F. Remove the chilled wings from the fridge.
Combine all the sauce ingredients in a small saucepan and heat over medium-low for several minutes, until the sauce is fully blended and slightly thickened. Turn off the burner and cover to keep the sauce warm.
Roast the wings for 40 minutes, turning them once after half the time. The skin should be crispy and golden brown.
Transfer the wings in batches to a large seal-able bowl. Pour enough sauce to coat the wings. Cover the bowl and gently shake to thoroughly coat the wings. Put the wings back into the oven for about 8 minutes to “seal the deal” and bake the sauce into the wings.
Genealogically speaking, I don’t believe I have a single Italian bone in my body. Nope—my people came from other parts of Europe and beyond. But I am so in love with Italian food, especially the southern regional dishes, such as layered baked pasta dishes and big red sauces (or “Sunday gravy,” as it would be called). My grandmother taught me some authentic Scandinavian dishes, but I had to do my own research to learn the real deal on Italian flavors, so I could ditch the bland and overly sweet jarred sauces. I’ve learned how to make my own pasta (that’ll be another post), and hopefully I’ll prove today that I can rock a red sauce that is molto buono!
Chicken cacciatore is my “comfort du jour,” moist and oh-so-tender chicken, stewed slowly and thoughtfully with tomatoes and Italian herbs and spices. This is some serious, old-school Italian comfort food right here! I can’t say that I’ve added a twist to this recipe (maybe the bomba?), but if you’ve never made cacciatore before, I hope you’ll find my recipe approachable. You’ve got this—and here’s a quick rundown of what I learned before I made my own.
What’s the big deal about San Marzano tomatoes?
For Italian sauce recipes, there is really no substitute for San Marzano tomatoes. They are super meaty with a perfect acidic-to-sweet balance, and exceptional for the richest Italian sauces. In appearance, they are essentially plum tomatoes and they are the genetic ancestors of the common supermarket Roma, but to be legally called San Marzano, they must be cultivated in the southern region of Italy of the same name, where the climate and rich, volcanic soil work their magic. Are real San Marzano tomatoes worth the extra buck per can? You bet!
What is bomba sauce?
Delicious, that’s what! Bomba sauce is typically a paste-like seasoning, centered around dried chile peppers from the southern regions of Italy, mixed with olive oil, spices and vinegar. It’s a pungent condiment that is meant to be used sparingly. Trader Joe’s has its version of the sauce that I absolutely love—it’s unique because the Calabrian chiles are fermented, which lends extraordinary depth and flavor. I’ve added a very small amount to my cacciatore, but it wouldn’t be the same without the bomba.
Can I substitute skinless chicken breast for the chicken thighs in this recipe?
Of course, you can always substitute white meat, skinless or boneless, but the dish will not have as much depth and richness, and you’d need to use extra oil to prevent the meat from sticking in the pan. I choose large, bone-in chicken thighs for this recipe because they’re a perfect portion size and the dark meat is so flavorful. Keeping the skin on allows you to draw every bit of chicken-y goodness into the meal. Also, I only select organic, free-range chicken because birds that have freedom to roam in the fresh air and sunshine are healthier, and you know what they say—we are what we eat.
What flavors are in Italian seasoning?
Italian cooks have always relied on the abundant flavors of fresh herbs. If you pick up any bottle of “Italian seasoning” at the supermarket, you can predictably find it contains the big three—oregano, basil and thyme, but there are many other flavors that play well with Italy’s flavorful sauces and roasted meats. In the north, you’d expect to see rosemary and sage. In the south, spicier flavors like red pepper are prominent. Two of my favorites are marjoram (cousin of mint and very similar to oregano) and fennel seed, which has a floral, slightly licorice flavor. It’s what makes Italian sausage taste special. I make my own “Mama Mia” seasoning blend without salt, and I use the big three, plus garlic, fennel seed and crushed red pepper. It’s good for a little punch of flavor in any Italian red sauce, sprinkled on pizza or mixed with olive oil as a bread dipping condiment. If you want to make mine, the recipe is at the end. Otherwise, substitute as noted in the ingredients.
Serves 4 – Prep in 20 minutes, cook for 90 minutes
Extra virgin olive oil
4 large chicken thighs (bone-in, skin on)
2 large bell peppers, seeded and sliced lengthwise, about 1/4” thin
4 or 5 cloves fresh garlic, rough chopped or sliced
2 tsp. Mama Mia Italian seasoning blend—or 1/4 tsp. each: oregano, basil, ground fennel seed, thyme leaves, garlic powder, onion powder, crushed red pepper flakes (this is not exactly the same as my Mama Mia blend, but close)
1 or 2 tsp. Trader Joe’s Italian Bomba hot pepper sauce
Handful Kalamata olives (pitted), rough-chopped into pieces
1/4 cup dry red wine (It doesn’t have to be Italian; I used a CA red blend that was already open)
1 28 oz. can whole plum tomatoes in puree (San Marzano, if possible)
1/2 package linguine (preferably “bronze-cut” for best texture)
Freshly grated parmesan or parm-romano blend, for serving
Small handful Italian flat leaf parsley, cleaned and chopped
A loaf of fresh Italian bread for sopping up every single drop of the sauce
Pat the chicken pieces dry with a paper towel and season both sides generously with kosher salt and black pepper.
Heat a large (12”) cast-iron skillet (or electric skillet) to medium-hot, and swirl in about 2 tablespoons of olive oil. When oil is just shimmering, place chicken thighs in pan, skin side down, leaving plenty of room between them. Cover the pan (I use a spatter screen) and leave them undisturbed about 7 minutes to allow a deep golden crust to form on the skin. Loosen and turn the thighs and cook until just lightly browned on the other side, about 2 minutes. The chicken will finish cooking later in the sauce. Remove the pieces to a plate and keep warm while you prep the sauce.
If the remaining oil is sputtering or popping in the pan, allow a few seconds for the moisture droplets to cook off. Reduce heat to medium. All at once, add your onions and bell peppers to the pan, and stir them around until they begin to soften. Add the Mama Mia seasoning, plus salt and pepper, over the entire mixture. Add the garlic and cook another 2 to 3 minutes, or until the onions are slightly translucent. Stir in the Kalamata olives, the Bomba sauce and the red wine.
Add the peeled tomatoes, using your hand to squeeze each one into the pan. This releases more of the juices quickly and gives the tomatoes a head start on breaking up. Pour all remaining juice from the tomatoes into the pan, but discard any large basil leaves that may have been included in the can (they’ve already done their job). Add a splash of water (or wine!) to the tomato can to swish out every last bit of flavor in there. Scrape up any browned bits that may be stuck to the pan and stir the mixture until it has a uniform appearance. Cover and allow the mixture to come up to a slight boil.
Add the chicken thighs back to the pan, skin side up, and spoon the tomato mixture lightly over the tops. They don’t need to be buried in it, but you want to moisten them with the flavorful sauce. Cover the pan and reduce heat to medium-low, turning the chicken only twice over the next 90 minutes.
When the sauce is a deep red color and the chicken shreds with a light twist of your fork, reduce heat to warm and prepare your pasta water. Remember to use plenty of water and plenty of salt.
When the salted water reaches a steady boil, add your pasta and stir at once to prevent sticking. Cook to just barely al dente, or a couple of minutes under what seems perfect. You’re going to finish it in the sauce. Before draining the pasta, ladle out 2 to 3 tablespoons of the water into the sauce. This adds the pasta starch to the sauce, which helps “marry” them to coat the pasta better.
Move the chicken pieces to the outer edges of the pan (or remove to a plate if the pan is crowded), making a well of sauce in the center. Drain the pasta and immediately add it to the center of the pot, stirring quickly to evenly coat it in the sauce. I use silicone tongs to do this because I can grab hold of the pasta while moving it. Cover the pan and turn off the heat while you pour another glass of wine and call everyone to the table.
Portion the pasta onto the serving plates, top with a spoonful of sauce, then a chicken thigh, and divvy out the rest of the flavorful sauce. Sprinkle some grated cheese and a bit of fresh chopped parsley on top and enjoy!
Mama Mia seasoning (makes about 1/3 cup seasoning blend)
I created my own blend of Italian spices, to customize the flavors we like best at our house. Most of my blends do not contain salt, and this allows more flexibility with different application and better control of the sodium in my dishes. Most of the time, I double the recipe so I always have a jar of the blend at the ready. The beauty of a blend like this one is that you can increase or decrease or even eliminate ingredients based on your taste preference. And every time, it’ll be perfect!
This blend is great for your own Italian red sauce, or add a teaspoon to a puddle of extra virgin olive oil and top with freshly grated parmesan for a flavorful bread dipping oil.
Heat a dry skillet (no oil!) over medium high heat and add fennel seeds, swirling the pan constantly for about one minute, until the seeds become fragrant. Remove immediately to a bowl to cool completely, then crush seeds with a mortar and pestle or pulse a few quick times in a spice grinder.
Add all other seasoning to the bowl and stir to combine. Transfer to a jar or empty spice bottle.
We are a few days into the Jewish New Year, and I’m taking a new approach to roasting an heirloom chicken in my favorite blend of flavors—honey, garlic and rosemary. Honey is a big deal during Rosh Hashanah, as it represents the hope for a sweet new year. Any kind of honey is appropriate, but I am fond of a local unfiltered sourwood honey, and I just picked up a new jar a few weeks ago. Despite its name, it is sweet with a rich and earthy flavor, and it is strong enough to stand up to the plentiful garlic and aromatic rosemary.
For a special occasion such as Rosh Hashanah, I didn’t want to go too casual with beer, so for this recipe, I’ve emptied the beer from the can and filled it with white wine. Oh, and to shake things up a bit, we’re also roasting this wine-filled, beer-can chicken in the oven—not on the grill. The liquid inside the beer can contributes to the juiciest, most tender chicken, and this effort did not disappoint.
This heirloom chicken smelled sooo good as it roasted, and because it involves more love and care, plus a few hours, it qualifies for Sunday Supper status. Alongside this mouthwatering chicken, we plated some of Les’s garlic-parm mashed potatoes (which are pretty amazing, even as leftovers) and fresh Brussels sprouts, roasted with sliced shallots and tossed in a glaze of lemon-infused olive oil and pomegranate-flavored balsamic. Pomegranate, like honey, is also symbolic at Rosh Hashanah, and the hope is that our blessings in the new year will be as numerous as the arils (seeds) in the pomegranate. We are hoping that for you as well. 🙂
3 cloves garlic, minced
1 Tbsp. fresh rosemary leaves, finely chopped
2 Tbsp. honey* (see notes)
Juice of 1/2 lemon
2 Tbsp. dry white wine*
1/4 cup extra virgin olive oil
1 tsp. kosher salt
Freshly ground black pepper
4 pound heirloom chicken*
For the beer can:
3 additional cloves garlic, crushed
1 sprig fresh rosemary
3/4 cup dry white wine
Any flavor of honey will work, but I’ve used sourwood honey, which is a liquid form of honey. Solid or crystallized honeys are not recommended here.
“Dry” wine means wine that is not sweet, but it can still be confusing to know which kind of wine will work best for a recipe. Aim for a “neutral” flavor of white wine, such as pinot grigio, rather than an oaky wine as Chardonnay. I used a white blend of chenin blanc and viognier, which has a soft and delicate floral essence, and it worked out great.
An “heirloom” chicken is a specialty item, usually an older or heritage breed of chicken, and raised in an ethical manner. Birds raised this way will be more expensive, but well worth it. My chicken also happened to be quite large—it weighed in at a little over 4.5 pounds!
Combine all marinade ingredients in a large bowl and whisk until smooth.
Pat chicken dry with paper towels and season all over with kosher salt and black pepper. Place the chicken in the bowl with the marinade and turn several times to evenly coat the bird. Allow chicken to rest 30 minutes.
Remove all oven racks, except for the lowest. Preheat the oven to 450° F. Note in step 6 that this is not the final roasting temperature, just the beginning.
Empty the beer can (don’t worry—I poured it into a frosty pint glass for my sous chef-husband), and replace it with the wine, crushed garlic and rosemary sprig.
Center the beer can on a rimmed baking sheet (we used the base part of our broiler pan). Carefully place the chicken over top of the can, so that it is nearly fully inside the bird. The wine and aromatics will season the bird from the inside and will keep the chicken moist. Pour remaining marinade all over the bird.
Cover the top of the chicken loosely with a piece of foil, to protect it from burning in the oven. Transfer the chicken on the baking sheet to the lower rack of the oven.
Roast for only 10 minutes at 450°, then reduce oven temperature to 325° and roast about one hour, or until juices run clear when a thigh is pierced with the tip of a knife. The time may vary based on the chicken’s weight. For best results, use a thermometer to confirm the temperature in the thickest part of the thigh is 165° F.
Remove chicken and rest for 15 minutes.
Return oven temperature to 400° F, and roast the Brussels sprouts.
Ingredients for Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
Drizzle of extra virgin olive oil
Salt and pepper
1 shallot, sliced
4 tsp. lemon-infused olive oil (or regular oil + juice of 1/2 lemon)
4 tsp. pomegranate-flavored balsamic vinegar
Spread sprouts onto a parchment-lined baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat, and arrange sprouts, cut-side down.
Roast for 15 minutes. Whisk together the infused oil and flavored vinegar. Scatter the sliced shallots onto the roasted Brussels sprouts, and then toss the vegetables with the oil-vinegar blend. Roast an additional 5 minutes, then remove and serve.
Three favorite key ingredients, plus onions, garlic, butter and a splash of white wine—it sounds simple, because it is. This is a delicious entrée I like to call a “Sunday Supper” because there are a few extra steps that make it special without making it complicated. A recipe that takes a little more time is what I love, in part because it feels relaxing to prepare food slowly with more intention, but mostly because as the meal develops and the house becomes increasingly filled with savory aromas, it creates a tension and anticipation that isn’t often present with a quickly cooked weeknight meal.
The result of the extra care and patience required for this dish is well worth the time and effort—tender, juicy bites of chicken with a rich, onion-y mushroom gravy-like coating. It’s satisfying and comforting, in a way that only a home-cooked meal can be. You can taste the love in this kind of food. The mushrooms contribute an earthiness that is not overwhelming, and the freshly squeezed lemon, thyme and white wine give the impression of something far more gourmet than the simple instructions I’m about to describe.
I prefer to make this recipe on the stove in a skillet because it’s usually just me and my husband at the dinner table, and I like to keep my counter space open. But if you are doubling the recipe and happen to have a large electric skillet, that would be a terrific option—provided it has a cover, which is an important part of finishing the recipe. I’ll walk you through preparation of the dish, but if you’re ready to dive straight into it, you can scroll to the bottom to download a printed copy of the recipe. But then, of course, you’d miss the pictures. 🙂
Here’s how to make it.
First, the chicken breasts are sliced and pounded thin to ensure tender, uniform pieces. I do this myself at home because it’s an easy way to save the extra cost of pre-sliced cutlets. It’s OK if you don’t have a meat tenderizer; you can use the bottom of a small pot to do the same. Next, season the pieces with salt and pepper and a couple of pinches of dried thyme. It’s important to do this first, because you want the seasoning in the chicken—not just on the coating. Then drag the cutlets through some seasoned flour and let them rest while chopping a sweet onion and a couple cloves of garlic.
Clean and slice a full package of fresh mushrooms. It may seem overkill for a four-serving recipe, but they cook down considerably and they are a key component of the dish. My favorite type is cremini (sometimes called baby portabella, though technically they are not), but white button mushrooms or shiitake would work fine as well. Are you on the fence about the right way to clean mushrooms? I used to be afraid that rinsing them would make them soggy, but I learned a few years ago that mushrooms don’t absorb much water unless you soak them (thank you for that, Alton Brown!), so go ahead with a thorough cold water rinse then use a clean paper towel to dry them and wipe away any remaining debris. Finish the prep by trimming the stems and slicing them into 3/8” thick, perfectly uniform slices. Say what? Here’s how to do the slicing part in less than one minute:
My egg slicer is made of metal, with cutting wires that are sturdy enough to tackle slicing mushrooms and strawberries, and I love that I get clean, uniform slices with minimal effort. Maybe someday I’ll use this thing to slice eggs. If you don’t have an egg slicer, use your best sharp knife, and don’t sweat over the thickness—just slice them as evenly as you can, but not paper thin.
The onions go into a heated skillet with olive oil, but you’ll notice in the photos that I don’t take them very far toward caramelization. You want them to be nice and soft, so keep the heat in the medium-low range and cook just until they soften and begin to look translucent. Add the mushrooms in batches and cook them without crowding the pan. These guys give off a lot of moisture when they cook, and if you have too many at once, they will steam rather than brown. Take your time, and when the first handful of mushrooms reaches that “lightly browned” stage, move them aside and add another handful. When the whole batch is finished, add the chopped garlic and sauté briefly, then transfer the mixture to a bowl.
Give the cutlets another quick dip through the seasoned flour while you melt butter in the same skillet. It’s not unusual for the flour to absorb moisture from the chicken during the initial rest, and they should be completely (but lightly) coated before they hit the hot butter. This will create a roux-like coating on the chicken, and the broth you add later will break that down into delicious gravy as it simmers.
When the butter is melted and bubbly, carefully arrange the cutlets into the pan in a single layer, again taking care not to crowd the pan. Depending on how many pieces you have, this may need to be done in batches as well. Turn the cutlets over when they are a nice golden brown on the underside, and stack them on top of each other when both sides are done, to make room in the pan for any remaining cutlets.
Remove the browned cutlets and rest them on top of the reserved mushroom-onion mixture. This will make room for you to de-glaze the skillet, bringing all the beautiful browned bits back into the dish. Reduce the heat to low, then working quickly, pour in the white wine and use a whisk or other utensil to scrape up those flavorful remnants. Squeeze in the lemon juice and swirl the pan to combine. Place the chicken cutlets back into the skillet and pile the mushrooms and onions on top. Carefully pour in chicken broth, but only enough to slightly cover the chicken. Give the skillet a gentle shake to help the broth get under and around the chicken, then cover the skillet and walk away.
The chicken will simmer at this low temperature for 35 to 40 minutes. It will be fully cooked well before this time, but the long simmer will result in the tenderness and richness I described at the beginning. What’s great about a recipe like this is that while the magic is quietly happening in the skillet, I have time to tidy up the prep dishes, set the table and enjoy a glass of wine with my husband. This is also a good time to prep whatever vegetable or salad I plan to serve. When the main dish is more involved, as this one is, I usually opt for a simple vegetable side. The lemon mushroom chicken deserves center stage.
For this meal, I roasted fresh asparagus. If you are cooking asparagus some other way, I will be so bold as to declare you have been missing out! Try roasting once and you’ll see what I mean. Rinse and trim the stalks, arrange them on a parchment lined baking sheet, drizzle with olive oil and roll them around to coat. Give them a little salt and pepper to taste, and pop them into a 400° F oven for 15 minutes. They should be slightly tender and retain a bright green color. Easy, yet so elegant.
And there you have it—this “Sunday Supper” dish takes a little more time than an average weeknight meal, but the payoff for your patience is a tender portion of delicate chicken, covered in savory mushrooms and fully enveloped in a rich, gravy-like coating. We like this on its own with a fresh roasted vegetable or salad, but it would also be beautiful on top of your favorite mashed potatoes, rice or linguine.
1.5 lb. package skinless, boneless chicken breast (or same weight of prepared thin cutlets, if you prefer)
Salt, pepper and 1/2 tsp. dried thyme leaves
1/2 cup all-purpose flour
Extra virgin olive oil
1 medium sweet onion, sliced into crescent shapes
8 oz. package fresh cremini mushrooms, cleaned and sliced
2 or 3 cloves of fresh garlic, finely chopped
4 Tbsp. unsalted butter (cold from the fridge is fine)
1/3 cup dry white wine (I use pinot grigio, or sometimes dry vermouth as substitute)
1 fresh lemon
1/2 to 3/4 cup low-sodium chicken broth (use enough to just cover the browned cutlets)
Once upon a time, I cooked these fun and colorful meatballs for a little girl…
OK, it wasn’t that long ago, and it wasn’t “once” upon a time—rather, multiple times over the better part of a decade. During a previous marriage, I had the joy of cooking for (and eventually, with) a bright and sassy, food-loving child who was my stepdaughter. From a distance, it was clear that this blue-eyed towhead was not a blood relative. Up close, however, one might swear that she must have been mine, given that she swooned over cooking shows such as Emeril Live, Good Eats and The Next Food Network Star. The child was obsessed, even, and she always had something intelligent to say about whatever food was being prepared on our TV screen.
“I’ll bet Emeril’s gonna put that skillet into the oven to finish it.” And, sure enough, that’s what he would do.
To nurture her curiosity and passion for food, I did the only thing that made sense to me—I bought her a junior-sized denim apron and put her to work alongside me in the kitchen. I passed down to her the food lessons and techniques that had been passed down to me, and it wasn’t long before she was the most excellent sous chef. I could ask her to “julienne those two carrots over there” and she’d return in short order with perfectly uniform little matchsticks. She knew what it meant to “chiffonade” fresh basil or “caramelize” onions without burning them. Her palate became even more sophisticated as she continued to help in the kitchen, and by the time she left home for college, she requested written copies of some of her favorite recipes that we had made together.
Whether this recipe was included in the request I cannot recall, but it was undoubtedly one of her favorites. I’ve tweaked it recently, opting to make my own dressing rather than depending on a bottled version from the supermarket, though we’d have no objection to anyone taking that shortcut. I’ve also discovered that coconut sugar produces a better glaze on the meatballs than my original method of rolling them in regular sugar. Coconut sugar is richer, both in color and flavor, and it’s lower on the glycemic index, so probably a better choice anyway.
This dish is similar to my copycat chicken lettuce wraps, but only in the fact that both contain ground chicken and Asian-inspired flavors. Although the “copycat” version is distinctly spicy and savory, this dish is more of a mixed bag of flavors and textures. The chicken is shaped into firm meatballs, each one carrying its own little confetti explosion of sweet bell pepper and sharp garlic and scallion, but softened on the outside by a sweet, sticky glaze. The sesame ginger dressing permeates the senses from the moment it reaches the table, and no wonder—it’s inside the meatballs, too.
Serve this on its own or with steaming hot jasmine rice. As a meal, it’s good for 4 servings. If serving as appetizers, the recipe makes 18.
1 lb. ground chicken (not chicken breast)
3 scallions (white and green parts)
2 or 3 cloves garlic, chopped
1/2 large red bell pepper
1/2 large yellow bell pepper
1/2 cup unseasoned panko bread crumbs
1 tsp. sesame seeds
About 1 Tbsp. Sesame Ginger dressing (recipe below)
1/2 cup coconut sugar (to “frost” the meatballs before baking)
1 large romaine heart, rinsed, dried and separated into individual leaves
1/2 medium red onion, cut into thin slices
A handful of fresh cilantro leaves (optional, but recommended for serving)
Additional sesame seeds to sprinkle (optional, or serving)
Jasmine rice, if desired, for serving
Sesame Ginger Dressing
2 Tbsp. rice vinegar
2 Tbsp. low sodium soy sauce (or Tamari)
1 Tbsp. coconut sugar
1 tsp. sriracha (optional, if you like a little heat)
1 tsp. fish sauce
3 Tbsp. canola or peanut oil
1 or 2 tsp. toasted sesame oil (depending on taste)
First, the visuals:
Combine the garlic, peppers and scallions in the bowl of a food processor. Pulse 10 times, for 1 second each, until the mixture looks like colorful confetti. Sprinkle a generous pinch of kosher salt over the pepper mixture.
Line a colander with double thickness paper towels and transfer the processed pepper mixture to it. Allow it to rest in the colander long enough to absorb the excess moisture from the mixture, about 10 minutes.
In a glass measuring cup, whisk together the first five dressing ingredients. Slowly drizzle in the canola or peanut oil while whisking constantly. This will help to emulsify the ingredients. Whisk in 1 teaspoon of the toasted sesame oil and give it a taste. Add more if you like. This oil is very pungent, so generally speaking, a little goes a long way.
Season ground chicken with kosher or sea salt and fresh ground black pepper. Combine confetti veggies with chicken, egg, a splash of sesame ginger dressing, sesame seeds and panko crumbs. Mix with a wooden spoon or your hands. It will be a gooey mix, but if it’s too wet to hold together, add an extra sprinkle of bread crumbs. If it seems dry, add another splash of sesame ginger dressing.
Add coconut sugar to a shallow dish or small bowl. Shape the mixture into meatballs about 1 1/2” diameter. Working quickly, roll the meatballs through the sugar, just enough to frost each one, and roll again in your hands to fully adhere the sugar, which will become a glaze on the baked meatballs. Place meatballs into a 9×13 glass baking dish, allowing space between them. Bake at 350° for 25 to 30 minutes.
Arrange romaine leaves on a platter, then bed your meatballs on them. Whisk the dressing ingredients again. Scatter red onion slices over the top and drizzle with the sesame ginger dressing. Sprinkle with cilantro leaves and sesame seeds and serve (with rice, if desired).