Shoreditch Chicken

 

For the Spice Blend

· 1 tablespoon hot paprika

· 1 tablespoon ground coriander

· 1 tablespoon smoked paprika

· 1 tablespoon Aleppo pepper

· 1 tablespoon caraway seeds

· 1 tablespoon sumac

 

For the Chicken

· ¼ cup freshly grated ginger

· ¼ cup freshly grated turmeric root

· 3 packs bone-in and skin-on chicken thighs

· 3 teaspoons salt, divided

· ½ cup unsweetened coconut milk, blended

· 1 ½ tablespoons fresh lime juice

· ¼ cup extra-virgin olive oil, plus more for brushing

· 3 garlic cloves, chopped

· Chopped fresh parsley, for garnish

 

Steps

1. In a small bowl, make a spice blend by combining the hot paprika, coriander, smoked paprika, Aleppo pepper, caraway seeds and sumac, stirring to mix well. Measure out 3 tablespoons for this recipe and set aside. Save the remainder for another day.

2. Make the marinade: Into a medium bowl, squeeze the juice from the grated ginger and turmeric. Discard the pulp. Stir in the coconut milk, lime juice, ginger juice, turmeric juice, olive oil, garlic, the remaining 1 ½ teaspoons of salt and the 3 tablespoons of spice blend.

3. Arrange the chicken thighs in a shallow container and sprinkle with 1 ½ teaspoons salt.

4. Reserve about ½ cup of the marinade, then pour the remaining marinade over the chicken. Cover and marinate in the refrigerator for at least 3 hours, or overnight if you have the time.

5. Preheat the grill to 350°F.

6. Remove the marinated chicken from the refrigerator and bring it to room temperature.

7. Put the chicken on a baking sheet and pat with a paper towel to remove excess marinade. Brush the skin side of the chicken lightly with oil.

8. Place the chicken thighs skin side down on the outside edges of the grill (to help prevent flare ups) and cook until brown and crispy, about 15 minutes. Flip the chicken and continue to cook. When the chicken is nearly done (almost at 165°F on instant read thermometer) brush the skin side with a bit of the reserved marinade and cook for 5 minutes more, until the chicken is cooked through.

9. Pour the reserved marinade into a small saucepan over medium heat and simmer until it is reduced by 1/2, about 5 minutes.  

10. Serve the chicken drizzled with the reduced marinade then sprinkled with parsley.

 

 

From: No Crumbs Left: Recipes for Everyday Food Made Marvelous

By: Teri Turner

* Please note that this recipe is not the same as the cook book, and has been altered to align with the website

 

Sonia's Staff Pick

When asked for a Staff Recommendation, Sonia told us to check out Kitchen Passport: Feed Your Wanderlust with 85 Recipes from a Traveling Foodie, by Arseny Knaifel. In this full color, hard back cookbook, Knaifel follows a famous foodie YouTuber – Andong – all across the world, recreating popular dishes, reflecting, and reminiscing about the impact that these foods have on the cultures they originate from. Nine different chapters, stunning photography, and intriguing questions make up this beautiful collection of recipes. Sonia told us, “I was interested in trying out how Philippine adobo (p.187) differed from the adobo dishes I was familiar with within Latin American cooking. The dish was delicious and had a nice balance of sweet and tanginess”. Some additional recipes we’d recommend include Chicken Congee, Better Than Fanta, Fusion Cheesy Garlic Noodles, and Oven-Baked Somosas. If Sonia’s Staff Recommendation interests you, find it under the call number, “641.590 Kna'' in our Adult Department. Let us know what you think of Knaifel’s title.

Bobbi’s Beefy Bean and Barley Soup

 

Ingredients

· 1 1/2 pounds beef stew meat (preferably chuck), trimmed and cut into 1/2-inch pieces

· Salt and pepper

· 2 tablespoons vegetable oil

· 1 1/2 pounds beef marrowbones

· 2 onions, chopped fine

· 2 celery ribs, chopped fine

· 4 carrots, peeled and cut into 1/4-inch slices

· 6 garlic cloves, minced

· 2 tablespoons all-purpose flour

· 8 cups low-sodium beef broth

· 4 cups water

· 1 cup dried white beans, rinsed and picked over

· 1 cup pearl barley

 

Steps

1. Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Working in two batches, cook the beef and bones until well browned, about 8 minutes. Transfer to a paper-towel-lines plate.

2. Add the onions, celery, carrots, and garlic to the now-empty pot and cook until softened, about 8 minutes. Add the flour and cook until it begins to brown, about 1 minute. Stir in the broth, water, beans, and beef and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the beans begin to soften, about 1 hour.

3. Add the barley and continue to cook, covered, until the barley, beans, and beef are fully tender, about 1 hour. Season to taste with salt and pepper. Serve. (The soup can be refrigerated for up to 3 days or frozen for up to 2 months. Thin with water as necessary before reheating.)

 

From: America’s Best Lost Recipes: 121 Kitchen-Tested Heirloom Recipes Too Good to Forget

By: America’s Test Kitchen

 

Glazed Berry Biscuits

 

For the Biscuits

· 2 cups all-purpose flour

· 1/3 cup granulated sugar

· 2 teaspoons baking powder

· 1 teaspoon kosher salt

· 1/2 teaspoon baking soda

· 1 stick unsalted butter, cubed and chilled

· 1 cup buttermilk

· 1 cup freeze-dried or dried blueberries

 

For the Glaze

· 1/2 cup powdered sugar

· 1 tablespoon fresh lemon juice

· 1 teaspoon vanilla extract

 

Steps

1. Set a rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.

2. Make the biscuits: Sift the flour, sugar, baking powder, salt, and baking soda into a medium bowl. Add the butter and use clean hands to squeeze it into the flour until a crumbly, sandy mixture forms with some small chunks of butter. Add the buttermilk and swirl the mixture with your hands to form a cohesive, sticky dough. Place the bowl in the freezer to chill for about 15 minutes.

3. Add the blueberries to the bowl and gently fold to incorporate. Use a 1/4-cup measure to portion 8 balls of dough into 1-inch-thick discs. Bake for about 15 minutes, until the biscuits are light golden brown. Let cool slightly on the sheet for about 10 minutes.

4. Make the glaze: Whisk together the powdered sugar, lemon juice, and vanilla in a small bowl. Use a spoon to drizzle the glaze over the still-warm biscuits.

 

From: Adulting: All Your Faves, All Grown Up

By: Tasty