Try chicken thighs with lemon and oregano, more

Allie Lewis Clapp, food editor at Bon Appetit, shares 4 recipes to get you through the week, so serve up these delicious dinners to your family.

Grocery list:

MEAT/POULTRY

• 2 oz. country ham or prosciutto

• 4 pork tenderloins (about 1 pound each)

• 3 lb. skinless, boneless chicken thighs

PRODUCE

• ½ medium red cabbage

• 1 apple

• 5 oz. baby arugula

• ½ cup finely chopped English hothouse cucumber

• ¼ cup plus 2 Tbsp. chopped fresh cilantro

• 3 sprigs oregano

• 1 serrano chile

• 2 scallions

• 2 lemons

• 1 large shallot

• 2½ garlic cloves

DAIRY

• ¼ cup plain whole-milk yogurt

• 4 Tbsp. unsalted butter

PANTRY

• 2 15-oz. cans black-eyed peas

• 1 cup long grain white rice

• 2½ cups low-sodium chicken broth

• ½ cup strong coffee or espresso

• 3 Tbsp. plus 1 tsp. apple cider vinegar

• ¼ cup reduced-sodium soy sauce

• 2 Tbsp. plus 1 tsp. brown sugar

• 3 Tbsp. honey

• Pinch of granulated sugar

• 2 bay leaves

• 1 tsp. cracked coriander seeds

• 1 tsp. turmeric (optional)

• ¼ tsp. cayenne pepper

• ¼ cup olive oil

• ¼ cup vegetable oil

• Crushed red pepper flakes

• Kosher salt, black pepper

MISCELLANEOUS

• 1 cup bread-and-butter pickles

• 1¼ cup lager

• ¼ cup dry white wine (such as Sauvignon Blanc)

• 12 metal skewers

Roasted chicken thighs with lemon and oregano
Servings:

Makes 12 servings

Ingredients

    • 1 lemon
    • 11/2 lb. (about 8 small) skinless, boneless chicken thighs
    • Kosher salt, freshly ground pepper
    • 3 tsp. olive oil, divided
    • 3 sprigs oregano
    • 1 Tbsp. minced shallot
    • 1/2 garlic clove, minced
    • 1/8 tsp. crushed red pepper flakes
    • 1/4 cup dry white wine (such as Sauvignon Blanc)
    • 1/2 cup low-sodium chicken broth

Preparation

Baking Directions:

Chicken skewers with cucumber salsa
Servings:

Makes 12 servings

Ingredients

    • 1/2 cup finely chopped English hothouse cucumber
    • 3 Tbsp. thinly sliced scallions, divided
    • 1 Serrano chile (with seeds), finely chopped
    • 1 Tbsp. fresh lemon juice
    • Pinch of granulated sugar
    • Kosher salt, freshly ground pepper
    • 11/2 lb. skinless, boneless chicken thighs, cut into 11/2" pieces
    • 1/4 cup plus 2 Tbsp. chopped fresh cilantro
    • 1/4 cup plain whole-milk yogurt
    • 1 Tbsp. vegetable oil
    • 2 garlic cloves, coarsely chopped
    • 1 tsp. cracked coriander seeds
    • 1 tsp. turmeric (optional)
    • Special Equipment: 12 metal skewers

Preparation

Baking Directions:

Redeye-glazed pork tenderloin with black-eyed peas
Servings:

Makes 8 servings

Ingredients

  • For redeye glaze

    • 2 tsp. vegetable oil
    • 2 oz. country ham scraps or prosciutto
    • 3 Tbsp. shallots, coarsely chopped
    • 1/2 cup strong coffee or espresso
    • 2 cups low-sodium chicken broth
    • 3 Tbsp. honey
    • 2 Tbsp. apple cider vinegar
  • Tenderloin and assembly

    • 1 Tbsp. kosher salt
    • 1 tsp. (packed) light brown sugar
    • 1/2 tsp. freshly ground black pepper
    • 1/4 tsp. cayenne pepper
    • 2 trimmed pork tenderloins (1 lb. each)
    • 2 Tbsp. vegetable oil
    • 1 cup bread-and-butter pickles, very finely chopped
    • Buttered black-eyed peas, for serving (2 15-oz. cans plus 2 Tbsp. unsalted butter)

Preparation

Baking Directions:

Beer-marinated pork tenderloin with red cabbage
Servings:

Makes 8 servings

Ingredients

    • 2 pork tenderloins (1 lb. each)
    • 1/4 cup lager
    • 1/4 cup reduced-sodium soy sauce
    • 2 Tbsp. (packed) light brown sugar
    • 1 Tbsp. plus 1 tsp. apple cider vinegar, divided
    • 3 Tbsp. olive oil
    • 2 Tbsp. unsalted butter
    • 1/2 medium red cabbage, cored, cut into 1/2" strips
    • 1 apple, peeled, cored, chopped
    • 2 bay leaves
    • Kosher salt, freshly ground pepper

Preparation

Baking Directions:

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