2020-04-01 Real Simple

Mediterranean

chicken with herby

pita salad

ACTIVE TIME 20 MINUTES TOTAL TIME

50 MINUTES SERVES 4

2 Tbsp. za’atar

1 3/4 tsp. kosher salt, divided

1 tsp. freshly ground black

pepper, divided

3 lb. bone-in, skin-on chicken

drumsticks and thighs

(4 drumsticks and 4 thighs)

1 red onion, cut into 8 wedges

6 Tbsp. olive oil, divided

2 8-in. pita rounds, torn into

1-in. pieces

2 Tbsp. fresh lemon juice

(from 1 lemon)

4 Persian cucumbers, thinly sliced

4 radishes, thinly sliced

2 scallions, thinly sliced

4 oz. feta cheese, crumbled

(about 1 cup)

3/4 cup torn fresh dill

3/4 cup loosely packed fresh mint

leaves, torn

PREHEAT oven to 400°F. Stir za’atar,

1 teaspoon salt, and 1/2 teaspoon pep-

per in a small bowl. Toss chicken, onion

wedges, and 2 tablespoons oil on a

rimmed baking sheet, turning chicken

to coat. Season both sides of chicken

with za’atar mixture. Bake on lower

rack until chicken is lightly browned

and a thermometer inserted in thick-

est portion of thighs registers 165°F,

40 to 45 minutes. (Move to upper rack

once pita croutons finish baking.)

MEANWHILE, toss together pita, 1/4 tea-

spoon salt, and 2 tablespoons oil on a

separate rimmed baking sheet; spread

in an even layer. Bake on upper rack

until light golden and crunchy, 10 to 12

minutes, tossing once halfway through.

STIR lemon juice and remaining 1/2 tea-

spoon salt, 1/2 teaspoon pepper, and

2 tablespoons oil in a large bowl. Add

cucumbers, radishes, and scallions;

toss to coat. Add cheese, dill, mint, and

pita croutons; toss gently. Serve with

chicken and onions.

shrimp-and-basil

stir-fry

ACTIVE TIME 15 MINUTES

TOTAL TIME 15 MINUTES SERVES 4

3 Tbsp. soy sauce

1 Tbsp. fish sauce

1 Tbsp. light brown sugar

3/4 tsp. kosher salt

3 Tbsp. vegetable oil

2 to 3 medium red Fresno chiles

or 1 jalapeño, halved and sliced

(seeds removed for less heat,

if desired)

3 medium shallots, thinly sliced

(3/4 cup)

1 Tbsp. minced garlic (from

3 cloves)

1 1/2 lb. peeled, deveined large

raw shrimp

2 cups loosely packed fresh

Thai basil or regular basil leaves,

plus more for serving

Cooked white rice, for serving

Lime wedges, for serving

STIR soy sauce, fish sauce, sugar, and

salt in a small bowl; set aside. Heat oil

in a large skillet (not nonstick) over

medium-high until shimmering. Add

chiles, shallots, and garlic; cook, stir-

ring often, until fragrant, 1 to 2 minutes.

ADD shrimp to skillet. Cook, stirring

occasionally, until shrimp are cooked

through, about 3 minutes. Add soy

sauce mixture to skillet; cook, tossing

occasionally, until sauce is slightly

reduced, about 1 minute.

REMOVE skillet from heat. Add basil

and toss until basil just starts to wilt.

Serve over rice, topped with more basil.

Serve with lime wedges.

green risotto with

pistachio pesto

ACTIVE TIME 40 MINUTES

TOTAL TIME 50 MINUTES SERVES 6

1 yellow onion, finely chopped

4 Tbsp. unsalted butter, divided

1 1/2 tsp. kosher salt, divided

2 cups arborio rice

1 cup dry white wine

5 cups hot chicken broth, divided,

plus more as needed

1 cup loosely packed fresh flat-leaf

parsley leaves and tender stems

1 cup fresh basil leaves

6 Tbsp. olive oil

1 clove garlic, smashed

3 cups fresh baby spinach, divided

3 oz. Parmesan cheese, grated

(about 3/4 cup), divided

3/4 cup roughly chopped unsalted

roasted pistachios, divided

1 tsp. fresh lemon juice

(from 1 lemon)

PREHEAT oven to 350°F. Cook onion,

2 tablespoons butter, and 1 teaspoon

salt in a large oven-safe pot over

medium, stirring occasionally, until

onion is softened, about 8 minutes.

Add rice; cook, stirring constantly,

until lightly toasted, about 2 minutes.

Add wine; cook, stirring often, until

liquid is absorbed, about 2 minutes.

ADD 4 cups hot broth to pot. Bring

mixture to a simmer over high. Remove

from heat; stir once and cover. Transfer

to oven and bake until most of the

liquid is absorbed, about 15 minutes

(rice won’t be cooked through).

MEANWHILE, make pesto: Process

parsley, basil, oil, garlic, 2 cups spin-

ach, 1/2 cup cheese, 1/2 cup pistachios,

and remaining 1/2 teaspoon salt in a

food processor until smooth.

RETURN risotto to stove over medium.

Stir in remaining 1 cup broth; simmer,

stirring often, until rice is al dente and

risotto is creamy, about 6 minutes,

adding more broth as needed to reach

desired consistency.

FOLD in remaining 1 cup spinach,

pesto, lemon juice, and remaining

2 tablespoons butter. Top with remain-

ing 1/4 cup each cheese and pistachios.

Za’atar is a toasty,

tangy Middle Eastern

spice blend made

with herbs and sesame

seeds. Look for it in

the spice aisle.

120 REAL SIMPLE APRIL 2020

0420FOO.V2.indd 120 FINAL 2/24/20 9:42 AM