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:

Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper. Heat 1 tsp. oil in a large ovenproof skillet ovher medium heat and cook chicken (keeping thighs folded) until halfway cooked, about 10 minutes. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven and roast until chicken is cooked through and lemon slices on bottom of skillet are caramelized, 6–8 minutes. Transfer chicken pieces and caramelized lemon slices to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1–2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 tsp. oil. Return chicken to skillet to rewarm. Serve topped with caramelized lemon slices.

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:

Combine cucumber, 2 Tbsp. scallions, chile, and lemon juice in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or a blender, purée ¼ cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature 20 minutes. DO AHEAD:Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing. Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon cucumber salsa over chicken. Garnish with remaining 2 Tbsp. cilantro and 1 Tbsp. scallions.

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:

Redeye glazeHeat oil in a medium heavy saucepan over medium heat. Add ham and sauté until golden. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.Add broth, honey, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead. Let cool completely; cover and chill. Rewarm before using.Tenderloin and assemblyCombine first 4 ingredients in a small bowl. Season pork with spice mixture.Preheat oven to 350°. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140°, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, 10 minutes.Slice pork. Transfer to plates and spoon chopped pickles over. Serve with black-eyed peas.

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:

Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 Tbsp. vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8–10 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 10–15 minutes. Transfer to a plate and let rest at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5–8 minutes. Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15–20 minutes. Add remaining 1 tsp. vinegar and toss to combine.Slice pork and serve with cabbage mixture and sauce.

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