Chicken with Lemon, Oregano, and Feta Cheese - European Recipes

Ingredients

1. 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2. 1 tablespoon butter, cut into 4 pieces
3. 1/8 teaspoon fresh-ground black pepper
4. 1/4 teaspoon salt
5. 1 tablespoon lemon juice
6. 1 1/2 teaspoons dried oregano
7. 1 tablespoon olive oil
8. 1 chicken (3 to 3 1/2 pounds), quartered

Directions

1. Heat the oven to 375º. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
2. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
3. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Menu Suggestions

Balance the tanginess of lemon and feta with a mild side dish such as sautéed zucchini or orzo tossed with a little olive oil.

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Grilled Tandoori Chicken - European Recipes

Ingredients

1. 3 tablespoons cooking oil
2. 1/8 teaspoon cayenne
3. 3/4 teaspoon ground cumin
4. 1 1/4 teaspoons ground coriander
5. 1 tablespoon chopped fresh ginger
6. 2 large garlic cloves, chopped
7. 1/2 cup plain yogurt
8. 1/4 teaspoon ground turmeric
9. 1 1/2 teaspoons salt
10. 1 1/2 tablespoons water
11. 3 tablespoons lemon juice
12. 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed

Directions

1. Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
2. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
3. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

Menu Suggestion

Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.

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Fettuccine with Turkey and brandied Mushrooms - European Recipes

Ingredients

1. 2 tablespoons chopped fresh parsley
2. 1/4 cup heavy cream
3. 1/2 pound fettuccine
4. 1 cup canned low-sodium chicken broth or homemade stock
5. 1/3 cup brandy
6. 1 pound mushrooms, cut into thin slices
7. 2 scallions, white bulbs and green tops chopped separately
8. 2 tablespoons butter
9. 1/2 teaspoon fresh-ground black pepper
10. 1 1/4 teaspoons salt
11. 1 pound turkey cutlets (about 3)
12. 1 tablespoon cooking oil

Directions

1. In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips.
2. Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
3. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.

Menu Suggestion

A simple side dish of boiled or sautéed green beans is all that’s needed.

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