the chicken and potatoes
the biscuits
Recipes:
Garlic Chicken & Potatoes
TIME: 55 minutes SERVES: 4
Ingredients:
2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil }
1/2 teaspoon cumin seeds (optional) }
Kosher salt and freshly ground pepper } i doubled
4 cloves garlic, finely chopped } the sauce
2 tablespoons packed light brown sugar }
1 lemon (1/2 juiced, 1/2 cut into wedges) }
Pinch of red pepper flakes }
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley
3 tablespoons extra-virgin olive oil }
1/2 teaspoon cumin seeds (optional) }
Kosher salt and freshly ground pepper } i doubled
4 cloves garlic, finely chopped } the sauce
2 tablespoons packed light brown sugar }
1 lemon (1/2 juiced, 1/2 cut into wedges) }
Pinch of red pepper flakes }
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley
Directions:
[1] Position a rack in the lower third of the oven and preheat to 425
degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin
seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking
dish and roast until the potatoes begin to brown, 25 to 30 minutes.
[2] Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.
[3] Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
[2] Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.
[3] Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
Per Serving: Calories 474
Pumpkin-Parmesan Biscuits
TIME: 75 minutes MAKES: 16 biscuits
Ingredients:
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons finely grated parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/2 cup canned pure pumpkin
1/4 cup heavy cream
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons finely grated parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/2 cup canned pure pumpkin
1/4 cup heavy cream
Directions:
[1] Preheat the oven to 400 degrees F; line a baking sheet with
parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg
in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter
and work it in with your fingertips until the mixture looks like coarse
crumbs. Mix the pumpkin and cream in a small bowl and pour over the
flour mixture. Mix with your hands or a fork to make a soft dough.
[2] Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze.
[2] Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze.
