HARISSA-ROASTED CARROTS WITH MINT
CORIANDER-RUBBED CHICKENS WITH SALSA VERDE
Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.
PREP TIME 5 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 5 MIN. – SERVINGS 8
8 large carrots 3 tbsp olive oil 1 tbsp harissa 2 tsp honey
3 tbsp shelled pistachios 3 tbsp fresh mint 1 tbsp lemon juice
STEP 1 Preheat oven to 375°F. Peel the carrots and arrange in a roasting pan. Toss with 1 tbsp oil and season with salt. Roast 30 min. STEP 2 Meanwhile, in a small bowl, whisk harissa, honey, and remaining 2 tbsp oil. Drizzle mixture over carrots and toss to combine. Roast 25–30 min. more, until carrots are tender. STEP 3 Finely chop the pistachios and mint. Drizzle lemon juice over carrots. Transfer carrots to a serving platter and garnish with pistachios and mint.
Per serving: 134 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 152mg sodium, 20g carbohydrate, 5g fiber, 10g sugar, 2g protein
This comforting roast chicken gets bold flavor from earthy coriander and a tangy salsa verde made with parsley and capers.
PREP TIME 10 MIN. – COOK TIME 1 HOUR 5 MIN. READY IN 1 HOUR 15 MIN. PLUS RESTING TIME – SERVINGS 12
2 lemons 1 tbsp ground coriander ¾ cup olive oil 2 (4–5 lbs) whole chickens
5 anchovy fillets 3 tbsp capers 2 cloves garlic 1½ cups parsley 3 tbsp white wine vinegar
Ground coriander
This sweet, aromatic spice is not only
delicious on chicken but tastes great in desserts, too.
STEP 1 Preheat oven to 375°F. Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Stir in the coriander and ¼ cup olive oil. STEP 2 Trim any excess fat from the chickens. Season insides of chickens with salt and pepper. For each bird, tie legs together and tuck wings behind. Rub all over with coriander mixture. Season outsides of chickens with salt and pepper. Roast 50 min. STEP 3 Meanwhile, chop the anchovies and drain the capers. In a food processor, pulse anchovies, garlic, and capers until finely chopped. Add the parsley, vinegar, and juice of 1 lemon. Pulse to chop parsley. Transfer to a medium bowl. Stir in remaining ½ cup olive oil and season with salt. Set aside. STEP 4 Increase oven temperature to 450°F. Roast chickens another 15 min., until a thermometer inserted between the thigh and drumstick reaches 165°F. Remove chickens from oven and let rest at least 10 min. before carving. Cut remaining lemon into wedges. Serve chickens with salsa verde and lemon wedges.
Per serving: 720 calories, 57g fat, 14g saturated fat, 240mg cholesterol, 259mg sodium, 2g carbohydrate, 1g fiber, 0g sugar, 48g protein
MARCH 2018 75
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