My friend and I put together this nice little feast last Sunday. I've recently started a cooking blog and hope some of you will appreciate new recipes!
Menu:
-White Wine & Peanut Butter Chard
-Mushroom Risotto
-Roasted Za'atar Chicken with Garlic Paste
Ingredients:
- 1 whole chicken
- Butter
- Herbs : Paprika, marjoram, Za'atar*, garlic, garlic, more garlic
- 1 Small russet potato
- Olive oil
- 2 lemons
- 1 bundle of chard
- Natural peanut butter
- Beef bouillon
- Dry white wine
- Mushrooms (~1 pint)
- 1 Shallot, minced finely
- ~1.5 cArborio rice - Regular rice is fine too though, arborio is just the traditional & "recommended" rice for risotto.
- Parsley, basil
- S&P to taste.
Start with your chicken - this will take way longer than everything else.
Heat the oven to 450F. In the meantime, make an herb & butter rub - a little less than 1/4 c of salted butter mixed with paprika and marjoram, and rub it under the skin of the chicken. Then rub the za'atar all over the outside of the chicken. Put it in a roasting pan uncovered and put in the oven for 20 minutes at 450 without looking at it. Turn the heat down to 350 and cook for at least another 90 minutes. Meanwhile, make the garlic paste. Chop up and boil your lone potato with 13 cloves of garlic. Once this is done, whip it up using the whisk attachment (paddle will serve just fine too) of a stand mixer if you have one. Add to this a tablespoon of olive oil and the juice of two lemons. Whip it up until it's all homogenous and creamy. We topped ours with a little more za'atar.
The risotto will take about 45 minutes, so get on that about 30-40 minutes after you turn the heat down on the chicken.
Prep your vegetables - mince up that shallot and 4 cloves of garlic, and set it in a bowl. Also roughly chop the mushrooms however you like them.
Saute the shallot & garlic over medium heat with a pinch of salt until they start to look a little translucent. Then put the mushrooms in, give them a stir, and add 1.5c arborio rice. Stir everything up to get a bit of a toast on the rice and wilt the mushrooms a bit. Then, slowly stir in small amounts of white wine at a time, stirring frequently, until the rice is cooked and the texture is good. Season as you go with s&p.
This will probably take you close to 30 minutes. While this is happening, you should be able to get going on the chard - or hopefully, recruit a minion to help you.
Roughly cut the chard up how you like it. You're basically just going to throw it in a pan and simmer it with a tiny bit of olive oil, 1 T natural peanut butter (Adams for example - not Jif or anything with sugar in it!), 1 small beef bouillon cube, 1/3c of water and 1/4c dry white wine, whatever you used for the risotto! This all told should take less than 20 minutes.
Once the risotto is just about done, add some finely chopped basil and parsley.Hopefully your chard is done now too! Make sure that chicken is cooked, take it out of the oven, and impress your friends with a cheap and pretty straightforward 3-course meal. The garlic paste is delicious spread onto the chicken, or mixed into all of this. And it keeps well, so save it for a rainy day after the meal is over!
To see some pictures of this process and a recipe for you own za'atar, check out the original post: https://cecilykaycooks.wordpress.com/2018/04/27/sunday-spring-roast/
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