Crispy Chicken Thighs with Spice-Roasted Radishes

Crispy Chicken Thighs with Spice-Roasted Radishes

This quick chicken-and-veggies dish is great for weeknights, and you can make the Everyday Spice Blend beforehand—keeping in your pantry for added ease.

 

A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next level. But what makes a spice mix great? We asked Meherwan Irani, chef and founder of the spice retailer Spicewalla, for advice. His first tip? For the best flavor, make your own blend from scratch. Toast whole spices first to bloom their fragrances, then grind them to medium-coarse consistency. And taste your spices as you go. “A common mistake is assuming a spice will taste the way it smells. But there’s often a big difference.” Try your hand at this simple Everyday Spice Blend, then put it to good use on chicken thighs for dinner tonight. If you don’t want to make your own, try the Cowboy Blend, available at spicewallabrand.com, and add your own fresh rosemary.

 

 

Ingredients:

6 bone-in, skin-on chicken thighs (about 3 pounds)
1 1/2 pounds radishes (about 2 bunches), trimmed and halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons Everyday Spice Blend
6 cups baby arugula
Kosher salt

 

 

Directions:

Step 1

Preheat oven to 450°F. Toss together chicken thighs, radishes, olive oil, and spice blend on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast in preheated oven until an instant-read thermometer inserted in thickest portion of chicken registers 160°F, about 30 minutes. Divide arugula evenly among 6 plates, and top with chicken, radishes, and pan juices. Sprinkle with salt to taste.

 

Suggested Pairing:

Lime-scented Australian dry Riesling.

 

 

Crispy Chicken Thighs with Spice-Roasted Radishes
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Tofu Masala

Tofu Masala

This supersimple vegetarian dish from F&W’s Kay Chun is hearty, spicy and delicious with a glass of Chenin Blanc.

 

This flavorful tofu masala dish can be thrown together easily and makes for the perfect weeknight I-don’t-want-to-cook-but-I-want-a-homemade-meal dinner.

 

 

Total:  30 mins                                   Yield:  4

 

Ingredients:

 

3 tablespoons canola oil

1 small onion, chopped

1 serrano chile, chopped

1/4 cup finely chopped garlic

1/4 cup finely chopped peeled fresh ginger

4 teaspoons ground coriander

4 teaspoons garam masala

2 medium tomatoes, chopped

One 14-ounce package firm tofu, drained and cubed

Chopped cilantro, for garnish

Steamed basmati rice, for serving

 

Directions:

Step 1

In a large nonstick skillet, heat the oil. Add the onion, serrano, garlic, ginger, coriander, garam masala and tomatoes and cook over moderate heat, stirring, until fragrant and saucy, about 8 minutes. Stir in the tofu and 1 cup of water and bring to a simmer. Garnish with cilantro and serve with basmati rice.

 

Suggested Pairing:

Pair with a juicy, tropical fruit-inflected South African Chenin Blanc.

 

 

Tofu Masala
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Pounded Beef Tenderloin with Hearts of Palm Salad

Pounded Beef Tenderloin with Hearts of Palm Salad

To eat less meat, stretch a small amount creatively. This recipe from F&W’s Justin Chapple calls for pounding beef tenderloin fillets thin and grilling them superquickly, so they stay tender and juicy.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan for 10 minutes. Brush the steaks with oil; season with salt and pepper. Grill over high heat until lightly charred, 45 seconds. Flip and grill until medium rare, 30 seconds. Transfer to plates.

  • In a large bowl, whisk the 2 tablespoons of oil with the lemon juice, shallot and mustard; season with salt and pepper. Add the watercress, hearts of palm and avocado, season with salt and pepper and toss. Mound the salad beside the steaks, top with the chives and serve with lemon wedges.

Suggested Pairing

Wine: Minerally, light red.

 

Pounded Beef Tenderloin with Hearts of Palm Salad
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Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
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Carne Asada Fries
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FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
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One Skillet Taco Chicken & Rice

One Skillet Taco Chicken & Rice

Filled with spice-rubbed chicken breast and brown rice, this hearty casserole casserole is a healthier take on Tex-Mex. Meal planning? Leftovers taste just as good the next day!

 

YIELDS: SERVINGS        PREP TIME: HOURS MINS         TOTAL TIME: HOURS 20 MINS

 

INGREDIENTS:

1 1/2 c. brown rice

1 1/2 lb. chicken breasts, cut into 1-inch chunks

1 tbsp. smoked paprika

2 tsp. ground cumin

2 tsp. dried oregano

1 tbsp. olive oil

1 tbsp. chopped garlic

1/3 c. chopped onion

diced green bell pepper

(7.5-oz) can no-salt black beans, drained

large beefsteak tomato, diced (OR 1 can diced tomatoes)

2 c. red enchilada sauce

1 c. water

3/4 c. shredded cheese (such as Mexican cheese: blend of cheddar, Monterey Jack, and asadero)

Sea salt & pepper, to taste

Freshly chopped cilantro, for garnish

Avocado, sliced, for garnish

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DIRECTIONS:

  1. Preheat oven to 400°. Cook rice according to instructions and set aside to cool.
  2. Season chicken breast with smoked paprika, cumin, and dried oregano.
  3. Set a deep (nonstick) skillet on medium heat, and once hot, add olive oil, garlic, onion, and bell pepper. Cook for 2 to 3 minutes until the outside of the onion has slightly browned.
  4. Add chicken breast and cook for about 3 to 5 minutes.
  5. Fold in the cooked brown rice, then stir in the black beans, tomato, enchilada sauce, and water.  Mix everything together and bring to a light simmer.   Reduce the heat to low-medium, then cover and cook for 8 to 10 minutes.
  6. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper.  Sprinkle on some cheese (if desired), then bake for 5 to 7 minutes to melt the cheese.
  7. Garnish with fresh cilantro and avocado, then enjoy!
One Skillet Taco Chicken & Rice
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