In a large bowl, combine the yogurt, garlic, ginger, all spices (cumin, coriander, cardamom, cayenne and turmeric). Season with salt and pepper.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade.. Season the chicken with salt and pepper and spread the pieces on a foil-lined baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
In a small skillet, heat 1 tablespoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil on medium-high. Add the onion, garlic, Serrano pepper, and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cook, stirring, for 1 minute. Add the tomato paste and cook for 2 minutes. Add the crushed tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken and simmer for 10 minutes, stirring frequently, and serve over rice.
1½ teaspoons adobo sauce from canned chipotle chiles
Kosher salt and freshly ground black pepper
Combine apricots, ketchup, lemon juice, garlic, and adobo sauce in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low and cook for another 10 minutes. Remove pan from heat and let cool.
Pour apricot mixture into a blender and purée until smooth. Season to taste with salt and pepper.
Place half the sauce in a medium bowl, add the chicken and coat with sauce. Let marinate at room temperature for 20 minutes. Cover and refrigerate remaining sauce.
Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Serve with remaining sauce.
2 boneless, skinless chicken breast halves, cut in half horizontally
4 tablespoons butter, divided
5 ounces button mushrooms, sliced
¼ cup all purpose flour
2 cloves garlic, minced
3 cups milk
1 cup shredded Mozzarella
½ cup oil packed sun-dried tomatoes, drained and thinly sliced
¼ cup shredded Parmesan
Salt and pepper to taste
Preheat the oven to 350ºF.
Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside.
While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips.
Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted.
Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted.
Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan.
Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.
Pan-Seared Chicken Breasts with Carrot-Cream Sauce
Recipe type: Meat & Chicken
Few ingredients and easy preparation make this dish an attractive, casual main course. But the savory, smoky flavor of the chicken and the rich, creamy fresh carrot sauce make it a satisfying dinner that tastes much more complex than it is. The sauce comes together quickly once the carrots soften. Simply blend them with the half-and-half and vegetable broth for velvety texture with a touch of sweetness. You can use all cream instead of half-and-half, but keeping it lighter results in a sauce that’s just as tasty.
1 tbsp unsalted butter
4 oz peeled, baby-cut carrots, each cut crosswise into 3 pieces
freshly ground black pepper
1 garlic clove, finely chopped
½ cup half-and-half
½ cup vegetable broth
1 tbsp olive oil
4 boneless, skinless chicken breasts, about ¾-inch in the thickest part
torn cilantro leaves and rinsed capers, for garnish
Heat the butter in a small saucepan over medium-low heat. When the butter has melted, add the carrots and season with salt and pepper. Cook slowly, stirring often, until almost tender, 15 minutes.
Add the garlic and cook 2 minutes. Add the half-and-half and broth and stir well to combine. Bring to a simmer, then reduce the heat and cook slowly 3 minutes. Remove from the heat and let cool 5 minutes.
Place the carrot mixture in a food processor and blend until creamy, smooth, and slightly thin. Return to the pan and keep warm over very low heat while the chicken cooks.
Heat a heavy skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and sear 6-7 minutes undisturbed. Turn and sear until golden brown on the outside and just cooked through, about 6 minutes longer. Remove and let rest 5 minutes.
To serve, spoon a pool of sauce on each of 4 plates and smear gently over half the plate. Place a chicken breast on top of each and drizzle with the remaining sauce. Garnish with cilantro and capers and serve right away.
Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Recipe type: Meat & Chicken
Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.
1 small fennel bulb, cored and cut into thin vertical strips
6 oz broccoli florets with 1- to 2-inch stems
freshly ground black pepper
Preheat the oven to 375° F and line a shallow baking pan with parchment paper
Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.
Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.
Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.
Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.
To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).
Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.
Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.
To serve, divide and spoon alongside the chicken. Serve hot.
Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli