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Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...6 days ago
Chicken Tikka
Inspired by recipes in The New York Times and Elle à Table
Makes 8-16 skewers
1 cup Greek or full-fat yogurt
¼ cup olive oil
1 yellow onion, diced
½ teaspoon red pepper fl akes
½ teaspoon turmeric
½ teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breasts
½ red onion, sliced into 1-inch pieces
Optional garnish: chopped cilantro
To make marinade: whisk together yogurt, olive oil, yellow onion and spices in a medium bowl. Slice chicken into 1-inch pieces and add to the marinade. Toss to make sure each piece is well coated, then pour everything into a sturdy plastic bag and pop into the fridge for at least 4 hours or overnight.
Preheat the oven to 425°F.
Thread chicken onto wooden skewers, alternating with slices of red onion (depending on length of skewer, 2-4 pieces on each). Place skewers on a large baking sheet and cook for 10 minutes or until chicken is done. Serve with a sprinkling of chopped cilantro, if desired.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
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Ellise Piercehttps://www.edibledfw.com/author/epierce/
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Ellise Piercehttps://www.edibledfw.com/author/epierce/
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Ellise Piercehttps://www.edibledfw.com/author/epierce/
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Ellise Piercehttps://www.edibledfw.com/author/epierce/