Food Network Magazine - (09)September 2020

weeknight

cooking

CURRY-GINGER CHICKEN KEBABS

WITH OKRA

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

½ cup plain whole-milk yogurt

1 cup fresh cilantro (leaves and tender stems)

½ serrano chile pepper, seeded

1 tablespoon finely chopped fresh ginger

2 teaspoons fresh lime juice

Kosher salt and freshly ground pepper

1½ pounds skinless, boneless chicken thighs,

cut into 1½-inch pieces

1 tablespoon madras curry powder

¾ pound okra, halved lengthwise if large

4 tablespoons unsalted butter, melted

1 8-ounce package naan bread

2 tomatoes, cut into wedges

1. Preheat a grill to medium high. Combine the yogurt, cilantro,
   serrano, ginger, lime juice, ½ teaspoon salt and a few grinds of
   pepper in a blender and puree until smooth. Toss half the sauce
   with the chicken thighs and curry powder in a medium bowl
   until coated. Set aside the remaining sauce for serving.


2. Thread the chicken onto 4 metal skewers, leaving a little space
   between each piece. Thread the okra onto 4 more skewers.
   Brush the kebabs all over with the melted butter and season
   with salt and pepper.


3. Grill the okra and chicken, turning occasionally, until lightly
   charred and cooked through, 6 to 8 minutes for the okra and
   12 to 15 minutes for the chicken. Grill the naan until lightly charred,
   about 1 minute per side.


4. Divide the naan, chicken and okra among plates. Add the
   tomatoes to the plates and season with salt. Serve with
   the reserved yogurt sauce.
   Per serving: Calories 540; Fat 25 g (Saturated 11 g); Cholesterol 191 mg;
   Sodium 553 mg; Carbohydrate 40 g; Fiber 6 g; Sugars 5 g; Protein 38 g

SWISS CHARD GNUDI WITH TOMATOES
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

⅔ cup all-purpose flour, plus more for dusting
Kosher salt
1 pound Swiss chard, stems removed
1½ cups whole-milk ricotta cheese
½ cup parmesan cheese, plus more for topping
1 large egg, plus 2 egg yolks
Zest of 1 lemon (½ finely grated, ½ removed in wide strips),
plus 1 tablespoon lemon juice
Freshly ground pepper
¼ cup extra-virgin olive oil, plus more for topping
1 large clove garlic, thinly sliced
1 pound cherry tomatoes
2 tablespoons tomato paste
Pinch of red pepper flakes

1. Dust a rimmed baking sheet with flour. Bring a large pot of
   salted water to a boil; add the Swiss chard and cook until wilted,
   2 to 3 minutes. Remove with tongs and transfer to a kitchen towel.
   (Reserve the pot of water.) Squeeze the chard dry in the towel,
   then transfer to a food processor and process until finely chopped.


2. Combine the chard, ricotta, parmesan, whole egg and egg
   yolks, grated lemon zest and ½ teaspoon each salt and pepper in
   a large bowl; mix well. Mix in the flour until just combined. Scoop
   tablespoonfuls of the mixture onto the prepared pan, then gently
   shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.


3. Meanwhile, combine the olive oil and garlic in a large skillet over
   medium heat and cook until the garlic is golden, 3 minutes. Remove
   the garlic with a slotted spoon and reserve. Increase the heat to
   high; add the tomatoes and cook, stirring, until they begin to pop.
   Reduce the heat to medium; stir in the tomato paste and red pepper
   flakes. Add 1½ cups water, the lemon zest strips and reserved garlic.
   Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in
   the lemon juice. Divide the sauce among bowls.


4. Return the pot of water to a low boil. Working in two batches,
   gently add the gnudi and cook until 1 minute after they float,
   4 to 5 minutes. Remove with a slotted spoon and add to the
   bowls. Top with olive oil and parmesan.

Per serving: Calories 560; Fat 38 g (Saturated 14 g); Cholesterol 199 mg;
Sodium 934 mg; Carbohydrate 33 g; Fiber 4 g; Sugars 5 g ; Protein 23 g

60 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020