PAN ROASTED CHICKEN AND HARISSA CHICKPEAS

A 2014 goal of mine is to experiment with legumes.  This recipe has chickpeas in it which are very good for you and something that I did not grow up eating in New Jersey.  It also has harissa in it which while going up and down the aisles at the food store, I didn't even know where it would be.
Experimenting with eating healthier is alot of fun.  The textures and the flavors make cooking and eating a new adventure.  I think one of the reasons why people don't like to cook is that they are bored making the same dishes.  Please try this recipe - you may be pleasantly surprised!

Adapted from Bon Appetite magazine recipe from January 2014

1 tablespoon olive oil

6-8 skin-on, bone-in chicken thighs

Kosher salt, freshly ground pepper

½ - 1 small onion, finely chopped

2 garlic cloves, finely chopped

1 can tomato paste 6 oz.

2 15 oz. cans chickpeas, rinsed

¼ cup harissa paste

1 cup low-sodium chicken broth

Flat leaf parsley, chopped for garnish

Lemon wedges, for serving

Preheat oven to 425 degrees.

Heat oil in a large ovenproof skillet over medium-high heat.

Season chicken with salt and pepper.

Working in batches, cook chicken until browned, approximately 5 minutes per side.

Transfer to a plate while other pieces are cooking.

Pour off some of the pan drippings.

Add onion and garlic to pan, cook stirring often until softened, approx. 3 minutes.

Add tomato paste, stirring until it begins to darken, approx. 1 minute.

Add chickpeas, harissa, and broth.  Bring to a simmer.

Nestle chicken, skin side up, on top of chickpeas.

Transfer skillet to oven and roast for approximately 20 minutes.

Top with parsley and serve with lemon wedges.

TOASTED FARRO SOUP WITH KALE AND WHITE BEANS

Something that I wanted to do in the new year is to experiment with a variety of grains.  Growing up in an Irish/Italian home in New Jersey we mostly had pasta, with an occasional rice dish (stuffed peppers with white rice), and barley only in my mother's beef barley soup.  Now when I go grocery shopping I'm amazed at the variety of grains - things I have never heard of never mind eaten before.

This soup is delicious - please try it.  It's loaded with vegetables, it's really healthy, and it's satisfying!

Adapted from a Bon Appetite recipe in January 2014 issue

1 medium onion, chopped

1 small fennel bulb, cored and chopped

2 carrot, chopped

2 celery stalks, chopped

2 garlic cloves, chopped

2 tablespoons olive oil, plus more for serving

3 oz. pancetta, cut into ¼” pieces

1 cup faro

1 can of tomato paste (6 oz.)

¾ teaspoon crushed red pepper flakes

8-12 cups low-sodium chicken broth

4-5 leaves of kale, stems cut away, coarsely chopped

1 15oz. can cannellini beans, rinsed

Kosher salt and crushed black pepper

Shaved Parmesan (for serving)

The recipe called for spelt and for putting vegetables in Cuisinart to chop but I really liked farro with this and chopped vegetables myself without bothering to take out Cuisinart.  You can always substitute escarole for kale.

Chop your onion, fennel, carrots, celery and garlic. 

Heat your olive oil in a big soup pot and add your pancetta – cook for approximately 3 minutes until pancetta turns golden.

Add farro – stir often, until grain turns darker – approximately 3 minutes.

Add onion, fennel, carrots, celery and garlic – sauté until veggies get soft – approximately 6-8 minutes.

Add tomato paste and red pepper flakes – cook about 1 minute.

Add broth to pot, bring to a boil, reduce heat, and simmer partially covered until farro is tender – approximately 60 minutes.  (I generally do 8 cups but what I found is the next day the farro absorbs a lot of the broth so I then add more broth the next day.  I always make soups 1 day in advance).

Stir in kale and beans – cook another 4 minutes.

Season with salt and pepper to taste.

Served drizzled with olive oil and topped with fresh parmesan.

I always make my soup 1 day in advance – it enhances the flavors.