SPICED CHICKEN BREASTS WITH DATES
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4Kosher salt
3 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
2 teaspoons paprika
1 teaspoon packed light brown sugar
3 tablespoons vegetable oil
3 shallots, sliced
6 Medjool dates, pitted and chopped
⅓ cup white wine vinegar
¾ cup low-sodium chicken broth
6 ounces wide egg noodles
2 tablespoons unsalted butter
¼ cup chopped fresh parsley- Preheat the oven to 425 ̊. Bring a medium saucepan of salted
water to a boil. Season the chicken with salt, pepper, the paprika
and brown sugar. Heat 2 tablespoons vegetable oil in a large
ovenproof skillet over medium-high heat. Add the chicken, reduce
the heat to medium and cook until browned, 6 minutes. Flip the
chicken; transfer the skillet to the oven. Bake until cooked through,
10 minutes. Remove the chicken to a plate and cover with foil. - Pour off the juices from the skillet; reserve. Add the remaining
1 tablespoon oil to the skillet and set over medium-high heat. Add
the shallots and cook, undisturbed, until browned, 4 to 5 minutes.
Toss; cook until tender, 2 more minutes. Add the dates and vinegar;
cook until the vinegar is reduced, 2 minutes. Add the chicken broth,
bring to a simmer and cook until reduced, 3 to 4 minutes. Add the
reserved skillet juices and any juices from the plate of chicken. - Meanwhile, cook the noodles in the boiling water as the label
directs. Reserve ½ cup cooking water, then drain the noodles and
return to the pan. Add the butter and ¼ cup of the reserved cooking
water. Toss until coated, adding more cooking water as needed.
Season with salt and pepper and stir in 3 tablespoons parsley. - Slice the chicken and top with the sauce. Serve with the noodles;
sprinkle with the remaining 1 tablespoon parsley.
Per serving: Calories 630; Fat 23 g (Saturated 6 g); Cholesterol 186 mg;
Sodium 479 mg; Carbohydrate 61 g; Fiber 5 g; Sugars 25 g; Protein 47 g
SPICY PORK CHOPS WITH BLACK BEANS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
4 bone-in pork chops (½ inch thick; about 5 ounces each)
Kosher salt and freshly ground pepper
¼ cup plus 2 tablespoons medium-hot red enchilada sauce
½ teaspoon chipotle chile powder
2 tablespoons plus 1 teaspoon extra-virgin olive oil,
plus more for the pan
1 small red onion (½ thinly sliced, ½ chopped)
2 tablespoons fresh lime juice
½ cup roughly chopped fresh cilantro leaves,
plus 2 teaspoons minced stems
1 15-ounce can black beans, not drained
8 small corn tortillas
1 avocado, sliced
- Preheat a large grill pan or grill over medium-high heat. Rub the
pork chops with ¾ teaspoon salt and a few grinds of pepper in
a large bowl. Add ¼ cup enchilada sauce, the chile powder and
2 teaspoons olive oil. Rub all over the pork and set aside at
room temperature. Toss the sliced red onion with the lime juice
and a pinch of salt in a medium bowl; set aside. - Heat the remaining 5 teaspoons olive oil in a saucepan over
medium heat. Add the chopped red onion and cook, stirring,
until softened, 3 to 4 minutes. Add the cilantro stems and
remaining 2 tablespoons enchilada sauce and cook, stirring,
until mostly dry, 2 minutes. Add the beans and their liquid along
with ½ cup water; bring to a simmer. Mash about one-third of
the beans against the side of the pan with a spoon. Cook until the
sauce coats the beans, 10 minutes; season with salt and pepper. - Meanwhile, lightly char the tortillas on the grill pan, about
1 minute per side. Stack and wrap in a kitchen towel to keep warm. - Lightly oil the grill pan. Grill the pork chops until marked and
cooked through, about 2 minutes per side. Divide the pork chops,
beans, tortillas and avocado among plates. Season the avocado
with salt and pepper. Toss the cilantro leaves with the sliced red
onion, then add to the plates.
Per serving Calories 490; Fat 26 g (Saturated 5 g); Cholesterol 67 mg;
Sodium 798 mg; Carbohydrate 39 g; Fiber 10 g; Sugars 7 g; Protein 29 g
68 FOOD NETWORK MAGAZINE ●APRIL 2020
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