Perhaps the quickest, simplest stir-fry we’ve devised to date, this dinner involves very little prep work. Rather, you’ll employ pre-shredded cabbage and carrots, along with pre-cooked and diced chicken straight off grocery-store shelves—just toss them with sesame salad dressing, add peanuts for crunch, and throw it all over some cooked rice. (If you don’t have peanuts on hand or would prefer a different taste, sub in cashews or sliced almonds; both are equally delicious.) High in fiber, vitamins, and nutrients, the cabbage provides a healthy base for this mixture, while the chicken and nuts provide 40 grams of protein. Easy and healthy!
How to Make It
Toss the cabbage and carrots in the oil in a large skillet. Place over medium-high heat and cook, stirring frequently, until the vegetables are limp but still crunchy, about 3 minutes.
Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.
How to Make It
Heat oven to 450° F. Gently loosen the chicken skin from the breast meat and place a third of the thyme and tarragon under the skin. Place another third of the herbs, plus the lemon and a handful of garlic cloves, inside the chicken cavity, and tie the legs together with cooking twine.
Place the chicken in a small roasting pan and surround with the remaining herbs, garlic, and olives. Sprinkle the chicken with the salt and pepper and drizzle with the olive oil.
Roast the chicken for about 1 1/2 hours, or until the thigh juices run clear when pricked with a fork or an instant-read thermometer inserted in the thigh reads 170° to 175° F. Transfer the chicken to a cutting board, cover loosely with foil, and let rest 15 minutes. Skim the fat from the pan juices.
Place the chicken on a platter with the roasted olives and garlic and spoon the pan juices over it. Serve with the baguette slices, which will sop up the juices and can be spread with the roasted garlic.
Copyright © 2018 Hasnain Zaki. All Rights Reserved.