By Editors of Fine Cooking
For these strapped for time yet nonetheless hungry for an exceptional dinner, Fine Cooking Make It Tonight is the better--and much less expensive--choice over take-out! This selection of one hundred fifty (yes, we simply stated 150!) quick-and-easy recipes for each evening of the week have all been triple-tested by way of the Fine Cooking attempt kitchen employees to make sure scrumptious effects. yet this lifesaver of a recipe publication does not cease at mouthwatering flavor, simply because we all know the clock is ticking. that is why such a lot recipes are prep to plate in precisely half-hour as you serve up the tastiest, most up to date dishes, together with poultry, steak, fish, major path salads, sandwiches, pasta, vegetarian dishes, and extra. Dinner is served!
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Extra resources for Fine Cooking Make It Tonight: 150 Quick & Delicious Weeknight Recipes
3. Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.
Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and the black pepper. Lightly dredge the chicken in the flour and shake off any excess. 11/2 tsp. chili powder 1/2 tsp. ground cumin 11/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/2 cup unbleached all-purpose flour 31/2 Tbs. unsalted butter 11/2 cups fresh or thawed frozen corn kernels 1 medium jalapeño, seeded (if desired) and thinly sliced 1 large clove garlic, minced 2 to 3 medium limes, 1 or 2 juiced to yield 3 Tbs.
Ground cumin 1/2 tsp. garam masala Kosher salt and freshly ground black pepper 8 skin-on, bone-in chicken thighs Vegetable oil for the grill The yogurt in this spicy marinade helps tenderize the chicken and brings lots of tangy flavor to the dish. 1. In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.