Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^20

Place chickpeas

in water.

:

05

MINUTES

Morning

PREP

Curried Chicken with

Roasted Chickpeas and

CauliÁ ower

Makes 4 servings

Roasting chickpeas gives them a delicious

texture that is the perfect contrast to

tender caulifl ower and juicy chicken in

this fl avorful meal.

1 cup dry chickpeas

¼ cup plus 1 tablespoon olive oil, divided

5 cloves garlic, minced

2 teaspoons curry powder

1½ teaspoons garam masala

1 teaspoon kosher salt

½ teaspoon ground black pepper

4 bone-in skin-on chicken thighs

3 cups sliced caulifl ower fl orets

¼ cup chopped fresh cilantro

1. In a medium bowl, combine chickpeas and
   water to cover by 2 inches. Let stand for
   8 hours. Drain and pat dry.


2. In a small bowl, stir together ¼ cup oil,
   garlic, curry powder, garam masala, salt, and
   pepper until well combined. Rub 1 tablespoon
   oil mixture under chicken skin. Press skin back
   onto meat. Let stand for at least 30 minutes.


3. In a medium bowl, toss together chickpeas,
   caulifl ower, and remaining oil mixture until
   well combined.


4. Preheat oven to 400°. Line a 17½x12½-inch rimmed baking
   sheet with parchment paper.


5. Arrange chicken in center of prepared pan. Spoon chickpea
   mixture around chicken. Brush remaining 1 tablespoon oil onto
   chicken. Sprinkle with additional pepper, if desired.


6. Bake for 35 minutes, stirring chickpea mixture once. Increase
   oven temperature to broil. Broil until chicken skin is browned and
   crispy, about 3 minutes. Sprinkle with cilantro.

Turkey Pesto Meatballs

with Roasted Broccolini and

Tomatoes

Makes 4 servings

These are defi nitely not your average

meatballs! Adding pesto to ground turkey

creates a rich texture while also providing

moisture to this well-rounded dinner.

1 pound ground turkey

¼ cup good-quality prepared pesto

¾ teaspoon kosher salt, divided

½ teaspoon crushed red pepper

12 ounces fresh Broccolini, trimmed

2 cups baby heirloom tomatoes

3 tablespoons olive oil, divided

1 tablespoon red wine vinegar

¼ cup freshly shaved Parmesan cheese

Garnish: fresh basil leaves

1. Preheat oven to 375°. Line a
   17½x12½-inch rimmed baking sheet with
   parchment paper.


2. In a medium bowl, gently stir together
   turkey, pesto, ½ teaspoon salt, and red
   pepper until combined. Shape mixture into
   12 (2-inch) meatballs.


3. Bring a large pot of water to a boil over
   medium-high heat; add Broccolini. When
   water returns to a boil, immediately drain
   Broccolini, and transfer to an ice water bath
   to stop the cooking process.


4. In a large bowl, gently toss together Broccolini, tomatoes,
   2 tablespoons oil, and remaining ¼ teaspoon salt. Place broccolini
   mixture and meatballs on prepared pan.


5. Bake for 15 minutes. Increase oven temperature to broil.
   Broil until meatballs are browned, about 3 minutes.


6. In a small bowl, whisk together vinegar and remaining
   1 tablespoon oil until combined. Sprinkle vinegar mixture over
   meatballs and vegetables. Top with Parmesan. Garnish with basil,
   if desired. 

Complete steps 1

and 2; cover and

refrigerate.

:

05

MINUTES

Morning

PREP

PRO TIP

You can use light and dark

ground turkey meat to form

the meatballs.

PRO TIP
No time to soak dried
chickpeas? Use 3 cups
canned chickpeas, drained,
rinsed, and patted dry instead.