Jot this one down!
…and tikka spiced thighs with potatoes and herby yogurt
Do you ever get an idea in your head, the most awesome, bestest, greatest thing, and then two seconds later poof, it’s gone?! Happens to me more than I’d like to admit.
Which is why you’ll find handwritten notes on scraps of paper, the backs of envelopes, and any other surface I can find to write on all around my work space. I have probably single handedly kept the post-it industry alive. But if I don’t get it down on paper…poof.
Years ago, when the Kiddo was three or four, we were out somewhere and someone was telling me something, and this sweet child of mine looked them right in the face and said, “if she doesn’t write that down, she won’t remember”. Out of the mouths of babes.
I’ve always been a pen and paper gal - I keep a traditional “date-book”, no online calendar here (much to the Hubby’s chagrin). I write all of my recipes in a big notebook and make changes in the margins; only when it’s final does it get typed. I even hand-wrote my entire Master’s Thesis in graduate school before typing it section by section. There’s something in my brain where things just make more sense if I write it out.
These days, aside from the regular calendar and to-do lists, most of my jotted down ideas involve food. (I guess most of my thoughts revolve around food, so that tracks.) I read magazines and cookbooks with a pen in hand. I have a running list of ideas in a notebook beside my computer. And my big desk calendar has scribbles in any extra space.
For example, currently scrawled in the border, I see-
“Caramelized leeks + lentils + farro???” Yes, it has three question marks. I was thinking the leeks and lentils sounded like a nice combination and maybe the farro would add a little something extra.
“Loaf Cakes!” That’s all. I love cake, but we’re a small family and don’t usually finish a whole cake. So I’m wondering how many cakes can I adapt and turn into a loaf cake? Something in a more manageable size for us. Something you can just slice a piece off the end and stand over the sink eating with your hands.
“Mocha Pudding” This idea came to me as I was making the vanilla pudding part of banana pudding (for a birthday this week). Can I simply add coffee powder and cocoa to my current pudding recipe and have it come out okay? Well, we’ll find out!
“Frittata with Tomato Jam” I’ve been inspired by spring produce and the soon-to-be summer tomatoes. Tomato jam swirled in or as a condiment for the top? I don’t know yet.
All of this talk about taking time to jot down those random ideas leads us to this week’s recipe, as it was borne from of those sparks.
As I was mixing the spices for Chicken Tikka Masala for dinner one night (a family fav!), I leaned down to inhale the aroma, and it just made me so happy. That spice mix is so flavorful - a bit of smokiness, a little heat, a hint of cinnamon. All good things. And I wondered if I could take those same spices, rub them into skin-on chicken thighs, roast it in the oven, and get all those flavors to still come through plus a crispy skin? So, of course, I found a scrap of paper and noted my thoughts.
The first test was just with the chicken. It was amazing. Perfectly crispy and bursting with the tikka spices. But there was untapped potential in the spiced juices left on the pan. So test two added the potatoes to roast and soak up all that goodness, and the dish got even better. Test three added the final touch of the herb yogurt - oh, that cool creaminess to cut through the rich, spiced chicken just put it over the top. Bonus, it’s all on one sheet pan! Recipe below - don’t let the list of spices discourage you, you probably already have many of those things.
I’ll be honest - not all of my ideas work. I’m so glad this one did. You should make yourself a note to try it.
MONDAY - Birthday Dinner for the Hubby
It’s birthday season around here. Last week was the Kiddo, this week is the Husband, in a couple of weeks it’s Yaya! So steak with onions and peppers, rice, and salad for tonight. Birthday Banana Pudding as requested! (I’ll do the bourbon banana pudding, but leave out the bourbon for this batch.)
TUESDAY - Chicken Fried Chicken & Gravy, Mashed Potatoes, Green Veg
I had the best chicken fried chicken (basically a boneless chicken cutlet fried like fried chicken) at a local restaurant recently, and I can’t stop thinking about how good it was! I found this recipe on Serious Eats, and am going to give it a try. Of course, white gravy and mashed potatoes are a must. I’ll decide on the green veg that day.
WEDNESDAY - Enchiladas and Rice
Saucy ground beef enchiladas topped with avocado and sour cream sound like a nice change up in flavors for the middle of the week. Mexican style rice on the side.
THURSDAY - Pesto Tortellini with Prosciutto and Peas
I’m seeing a lot of dishes with peas (hello, spring!), and tortellini with ham/prosciutto/bacon and peas keeps showing up. I’ll also toss in some store bought pesto for a flavor boost.
FRIDAY - Friday Night Pick-Up!
SATURDAY - Dinner at Yaya’s (the in-laws)!
We want to pull out the pizza oven before the heat of a Tennessee summer kicks in, and the weather for this weekend is looking nice! I’ll make some quick home made dough, and we can each top one how we want!
SUNDAY - Dinner at Dad’s!
Catching pork cutlets on sale means it’s schnitzel time! Potatoes or noodles, and broccoli as the sides. Can’t forget fresh lemon slices to squeeze over the top.
LUNCHES for this week -
I’m going to play around with that idea combining leeks, lentils, and farro. I’ll eat on that for lunches, and then either pull some soup out of the freezer or make some tuna salad.
EXTRAS for this week
So many good things have been flooding my inbox! An email from Serious Eats that’s full of Greek recipes. This coffee cake from Nicola Lamb and Bronwen Wyatt over at Kitchen Projects (btw, the Kitchen Projects newsletter is so good if you like to read about the science-y part of baking). And cottage cheese pancakes from America’s Test Kitchen (for the girl who’s reached the age where she’s trying to squeeze in more protein everywhere…). I’m not sure I have time to try them all, but coffee cake and protein pancakes are topping the to-do list.
Tikka Spiced Chicken Thighs and Potatoes with Herb-Yogurt Sauce
Makes 5-6 servings
· 6 bone-in, skin-on Chicken Thighs (about 3 pounds)
· 3 tablespoons Olive Oil, divided
· 1 ½ teaspoon kosher Salt, divided (Morton or other store brand)
· 1 teaspoon ground Coriander
· 1 teaspoon Garam Masala
· 1 teaspoon ground Cumin
· 1 teaspoon Smoked Paprika
· ½ teaspoon ground Turmeric
· ½ teaspoon ground Cardamom
· ½ teaspoon Garlic Powder
· ½ teaspoon Onion Powder
· ¼ teaspoon Cayenne Pepper (or less if you don’t want it spicy)
· ¼ teaspoon ground Cinnamon
· 1 ½ - 2 pounds Yukon Gold Potatoes, scrubbed and cut into 1-inch pieces
· Freshly cracked Black Pepper
Yogurt Sauce
· 1 cup Plain Greek Yogurt
· 1 teaspoon Lemon Juice
· ½ teaspoon kosher Salt (Morton or other store brand)
· 3-4 tablespoons freshly minced Mixed Herbs (Parsley, Chives, Oregano, Dill, Tarragon, etc – mince a bunch, sprinkle extra herbs over the finished dish)
· 1 tablespoon Water
Coat a large, rimmed baking tray with non-stick spray. Preheat the oven to 450 and arrange the rack in the middle position.
In a small bowl, combine 1 teaspoon of the salt with the coriander, garam masala, cumin, smoked paprika, turmeric, cardamom, garlic powder, onion powder, cayenne, and cinnamon. Set aside.
Place chicken thighs in a large bowl and drizzle in two tablespoons of the olive oil. Use your hands to rub the oil all over the thighs, including loosening the skin to rub oil underneath.
Sprinkle the spice mixture over the chicken thighs and rub all over, including under the skin. Then arrange the chicken thighs on the baking tray, skin side up, and stretching the skin back over the top of the thigh if it has come loose.
Put the diced potatoes in the same bowl the chicken was in (you don’t have to wash it), drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining ½ teaspoon of salt. Mix well, then arrange the potatoes on the pan around the chicken. Sprinkle the whole thing with a little bit of fresh cracked pepper.
Bake for about 45 minutes, until the internal temperature of the largest chicken thigh is 165 degrees.
While the chicken and potatoes are cooking, make the yogurt sauce. In a small to medium bowl, mix together the yogurt, lemon juice, salt, herbs, and water.
To serve, drizzle some of the yogurt sauce over the chicken and potatoes, saving the rest for anyone who wants extra. Top with a sprinkle of any extra herbs left on your cutting board.
If you have them, sliced cucumbers are also excellent alongside.
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)
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This sounds yummy. Could I make it with boneless chicken breasts?