Food Network Magazine - (03)March 2020

ROASTED CHICKEN THIGHS

WITH ROOT VEGETABLES

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

8 small skin-on, bone-in chicken thighs (about 2¾ pounds)

Kosher salt and freshly ground pepper

1 rutabaga (about 1 pound)

1 turnip (about 8 ounces)

¼ cup grated parmesan cheese

1 teaspoon finely chopped fresh rosemary

¼ cup low-sodium chicken broth

3 tablespoons country dijon mustard

2 tablespoons horseradish

¼ cup fresh parsley, roughly chopped

1. Preheat the oven to 450 ̊. Generously season the chicken thighs
   on both sides with salt and pepper. Place skin-side down in a
   large ovenproof nonstick skillet and set over medium-high heat.
   Cook until the skin is very golden, about 10 minutes. Remove the
   chicken to a plate.


2. Meanwhile, peel the rutabaga and turnip, cut in half and thinly
   slice. Arrange about half of the vegetables in the drippings in the
   skillet, going around in concentric circles and overlapping slightly
   to make an even layer. Sprinkle with half each of the parmesan
   and rosemary and a big pinch of salt and pepper. Repeat with
   the remaining vegetables, parmesan and rosemary; season with
   salt and pepper. Pour the chicken broth over the vegetables and
   cook until the broth is bubbling, 2 to 3 minutes. Place the chicken
   skin-side up on top of the vegetables.


3. Transfer the skillet to the oven and roast until the vegetables
   are tender and the chicken is cooked through, 20 to 25 minutes.
   Meanwhile, stir the mustard and horseradish in a small bowl.
   Serve the chicken and vegetables with the mustard sauce on the
   side. Sprinkle with the parsley.
   Per serving: Calories 670; Fat 46 g (Saturated 13 g); Cholesterol 264 mg;
   Sodium 895 mg; Carbohydrate 14 g; Fiber 3 g; Sugars 7 g; Protein 47 g

PORK AND UDON NOODLE SALAD
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 pound pork tenderloin, trimmed
Kosher salt and freshly ground pepper
½ cup plus 1 teaspoon canned coconut milk
2 tablespoons plus 1 teaspoon fish sauce
2 tablespoons plus 1 teaspoon packed light brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons chili-garlic sauce
3 7-ounce packages fresh or frozen udon noodles
1 12-ounce Asian salad kit (dressing reserved for another use)
1 cup bean sprouts
1 cup fresh mint, torn
1 cup fresh basil, torn

1. Preheat the broiler. Line a rimmed baking sheet with foil. Season
   the pork with salt and pepper. Mix 1 teaspoon each coconut milk,
   fish sauce and brown sugar in a small bowl. Rub all over the pork,
   place on the prepared pan and broil until browned on top, about
   7 minutes. Flip and broil until a thermometer inserted into the
   thickest part registers 145 ̊, 5 to 8 minutes. Transfer to a cutting
   board and let rest, 10 minutes. Thinly slice the pork against the
   grain, then cut the slices into strips.


2. Meanwhile, bring a large pot of water to a boil. Microwave the
   remaining ½ cup coconut milk in a microwave-safe bowl to melt
   any solids, about 30 seconds (do not boil). Stir in the lime juice,
   chili-garlic sauce and the remaining 2 tablespoons each fish sauce
   and brown sugar.


3. Add the noodles to the boiling water; cook until tender but still
   chewy, about 30 seconds for fresh and 2 minutes for frozen. Drain
   and rinse under cold water to cool. Shake off any excess water.


4. Toss the noodles, pork, vegetables from the salad kit, bean
   sprouts and half the coconut dressing in a large bowl; season
   with salt and pepper. Divide among plates and drizzle with the
   remaining dressing. Sprinkle with the crunchy toppings from the
   salad kit and top with the mint and basil; serve with lime wedges.

Per serving: Calories 550; Fat 14 g (Saturated 7 g); Cholesterol 64 mg;
Sodium 1,138 mg; Carbohydrate 68 g; Fiber 8 g; Sugars 13 g; Protein 37 g

MARCH 2020 ●FOOD NETWORK MAGAZINE 49