2 ½ to 3 lbs. bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za’atar (optional)
1 tablespoon Kosher salt
1 tablespoon black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red and/or green grapes, broken into small clusters on the vine
4 to 5 thyme sprigs
2 teaspoons finely chopped thyme
1. Heat oven to 425 degrees.
2. In a large bowl, toss together the chicken with olive oil, garlic, and (optional) za’atar. Season well with salt and pepper
3. Place the shallots and grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
4. Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture.
5. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
6. Remove the thyme sprigs and broil for additional 2 minutes until the skin of the chicken is crispy and golden.
7. Scatter with chopped thyme and season with flaky salt.
8. Serve hot straight from the pan or move everything over to a platter. Enjoy!
Friar Chef: Orzo with Sautéed Mushrooms & Peas
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
½ teaspoon Kosher salt
½ teaspoon black pepper
3 garlic cloves, minced
3 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups chicken stock
You can also use seafood stock or boiling water, per your preference
3 tablespoons finely chopped parsley
½ diced mushrooms
1 cup peas
Add 2 tablespoons of butter, olive oil, and garlic to a medium skillet, set over medium heat.
When the butter starts to bubble, add the orzo and salt and cook, stirring often, until the orzo is toasted, about 2 minutes. (Adjust heat as necessary to prevent the garlic from burning.)
Carefully add wine – it will bubble – and stir until absorbed, about one minute.
Stir in chicken stock, reduce heat to low, cover, and cook until orzo is al dente, about 15-20 minutes.
Meanwhile, in a medium saucepan, melt the rest of the butter and sauté the mushrooms until they are browned on all sides.
While the mushrooms sauté, chop your parsley and zest your lemons.
Add frozen peas and gently sauté, for 1 minute, making sure the peas do not cook fully. (They will continue to cook in the orzo.)
When orzo has cooked, stir in mushrooms and peas, lemon zest, and lemon juice.
Sprinkle with parsley, season with salt and pepper, and serve hot. Enjoy!
Friar Chef: Pasta with Anchovies and Garlic
1 pound of dried pasta (spaghetti, bucatini, your choice)
2 small cans of anchovy filet (in oil)
½ cup of olive oil
3 cloves of garlic, chopped
1 cup of pasta water
½ cup of chopped Parsley
red pepper flakes (to taste)
grated Parmigiano cheese (to taste)
1 cup white wine (optional)
In a medium-size saucepan, pour 1/2 cup of olive oil and put it over medium heat.
Finely chop the garlic and put it into the oil, cook for three minutes on low heat. Stir to make sure they don’t burn. Add red pepper flakes according to your taste. Cook in the garlic and olive oil mixture for two minutes.
Add two cans of anchovy filets and oil. 2 small tin/can of anchovy per pound of pasta. Smash them up while they are coking in the oil. Make sure that they are finely emulsified. (Add 1 cup white wine to sauce if you’d like.)
While cooking the anchovy sauce, start cooking the pasta in a salted water until it is al dente. Remember the pasta is going to cook again in the olive oil/anchovy mixture. Once your pasta has been cooked to your satisfaction, remove from heat and prepare to strain.
Strain pasta, saving one cup of pasta water for later. Return pasta to the empty pot and prepare to add the anchovy sauce.
Using a ladle, spoon the anchovy sauce onto the pasta and keep stirring until the pasta is coated. (If the sauce is too thick, slowly add some pasta water to thin it out. Be careful not to overwater.)
Toss in chopped parsley and then add the grated Parmigiano cheese, stirring to combine.
Transfer to a serving bowl, top with anchovy filets, parsley and cheese.