I’m all about a one-pan wonder dinner, and this coconut curry chicken recipe nails it. It’s creamy, packed with vegetables, with a slight hint of spice. It’s exactly what I’m craving for the cold nights that are fast approaching.
It’s likely no surprise to hear that I love trying new restaurants, including those that offer something a little different in the fast casual space.
A few weeks ago I had a bowl just like this one at a middle eastern fast-casual spot called Dez. They have all sorts of fun dishes on their menu, but the jeweled rice bowl had my full attention. The star of the dish was grilled chicken, drizzled with lemon yogurt, all served on top of bright yellow saffron rice speckled with pistachios and fresh mint. It looked almost too good to eat!
But I ate it, and then I wanted to recreate it asap. This is my ode to that dish at Dez.
The star of this dish is chicken thighs, but instead of grilled they’re baked with a horseradish yogurt sauce. The rice is all about flavor, with bright lemon and the pop of fresh pomegranate seeds. Pistachios add crunch as well as color to compliment the turmeric. The only thing missing is a creamy component, which is a quick lemon yogurt. All you need to make it is a few scoops of plain greek yogurt and a squeeze of lemon. Extra points for grating in some fresh lemon zest! Honestly, this is so easy to put together and it’ll go fast once you start digging in.
- 4 skin-on chicken thighs
- 1/4 cup plain greek yogurt
- 2 tablespoons prepared horseradish
- 1 cup rice
- 1 teaspoon ground turmeric
- 1/2 lemon
- 2 tablespoons chopped pistachios
- 2 tablespoons pomegranate seeds
- Dried parsley
Feel the chill in the air? It’s officially Fall outside, and it’s time to whip out your cold-weather recipes. I might be biased, but these baked mozzarella-stuffed chicken meatballs should be on the menu!
Baked chicken meatballs on their own are great, but adding fresh mozzarella in the center is such a great treat! The mozzarella oozes out of the center when you cut into each one making it a fun and delicious surprise. Since it’s Halloween season, these could make some spooky edible eyeballs if you add a sliced black olive to the top of each! However and whenever you serve them, you’re going to love them.
- 1 lb. ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 1 teaspoon chopped garlic
- 1 teaspoon dried parsley
- ~ 11 mini mozzarella balls
- 2 cloves garlic, thinly sliced
- 1/2 large onion, diced
- Red pepper flakes
- 1 26.46 oz box of diced tomatoes
- Grated parmesan
Today we are going back to basics with an easy and simple shrimp recipe. You likely have everything you already need to make this recipe, just grab some shrimp from the supermarket before you get started! Try these peppery shrimp in simple lettuce wraps with homemade salsa, or in this recipe for shrimp with lemon pepper vinaigrette.
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground black pepper
- ¼ teaspoon salt
- Sprinkle of red pepper flakes
- 1 lemon, sliced