recipes pictured on previous page
8. Chicken Curry
Noodle Soup
SERVES 4 | ACTIVE: 20 MIN
TOTAL: 25 MIN
2 tbsp. coconut oil
or vegetable oil
2 tbsp. Thai red
curry paste
2-inch piece of
fresh ginger,
peeled and grated
2 cloves garlic , grated
1 tsp. ground
turmeric
2 cans (about 14 oz.
each) unsweetened
coconut milk,
shaken well
2 limes—1 juiced
(about 2 tbsp.),
1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek,
plus more
for serving
1∕2 rotisserie chicken,
skin removed and
meat shredded
1 package (8 to 9 oz.)
rice vermicelli
noodles, cooked
according to the
package directions
11∕2 cups bean sprouts
Fresh herbs (such
as mint , basil, or
cilantro), for serving
1. In a medium pot, heat
the oil over medium.
Whisk in the curry paste,
ginger, garlic, and
turmeric. Whisk until
the paste is fragrant
and begins to incorporate
into the oil, 2 to
3 minutes. (Do not let it
brown.) Gradually whisk
in 1 can of coconut
milk. Add the lime juice.
Reduce heat to low.
Whisk in the remaining
can of coconut milk,
the stock, and 2 tsp.
sambal oelek. Stir the
chicken into the soup.
2. Divide the noodles
among 4 bowls. Top with
the sprouts, then the soup.
Garnish with the herbs,
lime wedges, and a
spoonful of sambal oelek.
9. Za’atar-Spiced
Chicken Salad
with Whipped Feta
SERVES 4 TO 6
ACTIVE: 20 MIN
TOTAL: 25 MIN
2 tbsp. olive oil, plus
more for drizzling
1 tbsp. za’atar
2 rotisserie chicken
breasts, with skin
7 oz. feta in brine,
drained , plus 1 tbsp.
brine
1 tsp. lemon zest,
plus 1 tbsp. juice
(from 1 lemon)
1 clove garlic,
grated
2 large heirloom
tomatoes,
cut into wedges
8 oz. small cucumbers
(about 4), cut into
bite-size pieces
Small fresh mint
leaves, for garnish
Crumbled pita
chips, for garnish
(optional)
1. Preheat the oven to
325°. In a small bowl, stir
2 tbsp. oil and the za’atar.
Place the chicken on a
baking sheet and brush
with the za’atar oil.
Bake until the chicken
is warmed through and
the za’atar is fragrant,
5 to 7 minutes.
Slice the chicken.
2. In a food processor,
puree the feta and brine,
lemon zest and juice,
and garlic until smooth,
about 3 minutes.
Season the whipped feta
with salt and pepper.
3. Using the back of a
large spoon, spread the
whipped feta on plates.
Top with the chicken,
tomatoes, and
cucumbers. Drizzle the
salad with oil; season.
Garnish with mint. Top
with pita chips (if using).
ON THE COVER
10. Chile-Glazed
Rotisserie Chicken
Rice Bowl
SERVES 4 | ACTIVE: 20 MIN
TOTAL: 25 MIN
3 cups shredded red
cabbage (about half
of a small head)
3∕4 cup seasoned
rice vinegar
2 rotisserie
chicken breasts,
skin removed
1∕4 cup chile-garlic
sauce
3 tsp. toasted
sesame oil
3 cups cooked rice
3 scallions, thinly
sliced on an angle
1 tbsp. sesame seeds
2 tsp. grated peeled
fresh ginger
1 avocado, sliced,
or 1 cup shelled
edamame
4 small radishes or
1 watermelon
radish, thinly sliced
4 soft-boiled eggs,
peeled
11∕2 cups fresh
cilantro sprigs
Mayonnaise
(preferably Kewpie
brand), for drizzling
(optional)
1. Preheat the oven
to 325°. In a small bowl,
toss the cabbage and
vinegar. Let marinate
while preparing
the rest of the bowl.
2. Place the chicken on
a baking sheet. In a small
bowl, whisk the chile-
garlic sauce and 1 tsp.
sesame oil for the sauce.
Using a pastry brush,
brush the sauce over
the chicken. Bake until
the chicken is heated
through and the
sauce is slightly sticky,
5 to 7 minutes.
Slice the chicken.
3. In a large bowl, mix
the rice, scallions,
sesame seeds, ginger,
and the remaining
2 tsp. sesame oil.
4. Divide the rice among
4 bowls. Drain the
cabbage. Top the rice
with the chicken,
cabbage, avocado, and
radishes. Halve the
eggs and arrange in the
bowls. Garnish with the
cilantro. Drizzle with
mayonnaise (if using).
11. Chicken & Fennel
Gratin with Crispy
Chicken Skin
SERVES 4 | ACTIVE: 20 MIN
TOTAL: 50 MIN
2 tbsp. butter
3 tbsp. flour
1∕3 cup white wine
1 cup whole milk
3 bulbs fennel —
trimmed,
quartered, and
thinly sliced, plus
fronds reserved
for garnish
3 ∕4 c u p g r a t e d
Parmesan
Wash herbs when
you get them home
and roll them up in
a damp paper towel.
They’ll last longer
in the fridge.
1 tsp. Dijon mustard
1∕2 rotisserie chicken,
meat and skin
separated and
chopped
1∕2 cup sliced almonds
1 tbsp. olive oil
1. Preheat the oven to
375°. In a medium pot,
melt the butter over
medium-low heat.
Whisk in the f lour. Cook,
whisking constantly,
until the f lour is
absorbed, 1 to 2 minutes.
Gradually whisk in
the wine, then the milk.
Bring the sauce to
a simmer, whisking
constantly. Fold in
the sliced fennel. Let
the sauce simmer
until thickened, about
5 minutes. Stir in the
Parmesan and Dijon;
season with salt. Cook
until the sauce is
smooth, about 5 minutes.
Remove from heat.
2. In a bowl, mix the
chicken skin, almonds,
oil, and 1∕2 tsp. salt.
3. Spoon half the fennel
sauce into a baking dish.
Top with the chopped
chicken meat and the
remaining fennel sauce.
Top with the chicken
skin. Bake until the
gratin is bubbling and
the top is light golden
brown, 25 to 30 minutes.
Garnish with the fennel
fronds.
12. Easy Rotisserie
Chicken Stock
MAKES 1 QUART
ACTIVE: 20 MIN
TOTAL: 6 HR, 20 MIN
To make a simple chicken
noodle soup, simmer sliced
carrots and celery in this
stock until tender. Stir in
shredded rotisserie chicken
and top with fresh herbs.
B ones and skin
from 1 rotisserie
chicken
1 head garlic, halved
2 onions, quartered
3 carrots,
broken in half
4 stalks celery,
broken in half
Aromatics
like ginger,
fresh parsley,
or peppercorns
(optional)
1. In a large pot, bring
all the ingredients and
4 quarts of water to a boil
over medium-high heat.
Reduce heat and simmer
the stock, uncovered,
for 3 hours. Skim off any
foam that rises to the top
and add water as needed
to maintain the same
level of liquid in the pot.
2. Cover the pot and
simmer until a rich stock
forms, about 3 hours
more. Let cool slightly.
Using a fine-mesh
strainer, strain the stock
into a large bowl;
season with salt. Let cool.
Transfer to an airtight
container. Refrigerate
for up to 1 week or freeze
for up to 3 months.
FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY SARAH SMART. OPPOSITE PAGE, FROM TOP: VICTORINOX SLOTTED FISH TURNER, $21; NORPRO COOKIE SCOOP, $46 FOR A SET OF THREE; AND YOSHIHIRO KITCHEN SHEARS, $60; ALL AT AMAZON.COM. RACHAEL RAY BENCH SCRAPER, $9, BEDBATHANDBEYOND.COM.
78 RACHAELRAYMAG.COM | SEPTEMBER 2019
