78 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
ROASTED CHICKEN
WITH SESAME SOBA NOODLES
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 42 teaspoons extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (about 2¼ pounds)
Kosher salt and freshly ground pepper
½ bunch Tuscan kale
8 Brussels sprouts (about 6 ounces)
2 tablespoons rice wine vinegar
6 ounces soba noodles
2 tablespoons finely chopped pickled ginger,
plus 1 tablespoon brine
1 tablespoon toasted sesame oil
4 teaspoons low-sodium soy sauce
1 small clove garlic, grated
1 tablespoon white sesame seeds
- Preheat the oven to 450 ̊. Heat a large ovenproof skillet over
medium-high heat and add the olive oil. Season the chicken with
salt and pepper and add skin-side down to the skillet. Cook,
moving the chicken occasionally, until the skin is browned and
crisp, about 10 minutes. Flip the chicken, transfer the skillet to the
oven and roast until cooked through, 10 to 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Stem the
kale and thinly slice the leaves; trim and thinly slice the Brussels
sprouts. Toss the kale and Brussels sprouts in a large bowl with
1 tablespoon vinegar and a big pinch of salt; set aside until
softened, about 5 minutes.
- Add the noodles to the boiling water and cook as the label
directs. Drain and run under cold water until cool, then add to
the vegetables.
- Whisk the remaining 1 tablespoon vinegar, the pickled ginger
and brine, sesame oil, soy sauce, garlic, a pinch of salt and a
few grinds of pepper in a small bowl. Drizzle the dressing over
the noodle mixture; toss well. Add half of the sesame seeds and
toss; season with salt and pepper. Divide the noodle mixture and
chicken among plates; sprinkle with the remaining sesame seeds.
Per serving: Calories 620; Fat 29 g (Saturated 7 g); Cholesterol 194 mg;
Sodium 819 mg; Carbohydrate 45 g; Fiber 3 g; Sugars 2 g; Protein 46 g
LOW-
CALORIE
DINNERSLOW-COOKER PORK
AND GREEN CHILE STEW
ACTIVE: 20 min l TOTAL: 20 min (plus 7 hr slow cooking) l SERVES: 4
¾ pound baby red-skinned potatoes, quartered
1 large poblano chile pepper, diced
¾ cup jarred mild salsa verde
¼ cup chopped fresh cilantro (leaves and tender stems),
plus more for topping
2 corn tortillas, plus warmed tortillas for serving
1¼ pounds boneless pork butt, trimmed
Kosher salt and freshly ground pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cup frozen fire-roasted corn, thawed
¼ cup reduced-fat sour cream
3 tablespoons chopped pickled jalapeño peppers
- Combine the potatoes, poblano, salsa, cilantro and ¾ cup water
in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces
and stir into the mixture. Cut the pork in half and season with
¾ teaspoon salt and a few grinds of pepper. Rub all over with the
cumin and coriander. Add the pork to the slow cooker. Cover and
cook on low until tender, 7 hours.
- Remove the pork to a plate. Stir the corn into the slow cooker
and cover. Shred the pork into bite-size pieces, discarding any
large pieces of fat. Return the pork to the slow cooker; season
with salt and pepper.
- Divide the stew among bowls and top with the sour cream,
pickled jalapeños and more cilantro. Serve with warmed tortillas.
Per serving: Calories 380; Fat 12 g (Saturated 4 g); Cholesterol 90 mg;
Sodium 884 mg; Carbohydrate 32 g; Fiber 4 g; Sugars 6 g; Protein 32 g
weeknight
cooking