Tag Archives: easy dinners

Slow Cooker Chicken Shawarma with Nigella-Seed Cabbage Slaw

Traditional chicken shawarma is slow cooked on a vertical rotisserie spit (it’s delicious, but not ideal for home cooking). If you’re craving the same tender, Middle Eastern dish that can easily be made in your own kitchen, this is the recipe for you. The chicken is dressed up with warming spices like cinnamon, turmeric and cumin, and pairs perfectly with a light and airy slaw. The slaw is topped with the mighty nigella seed. It may look like a black sesame seed, but it gives off an amazing, nutty flavour that’s a cross between oregano and toasted onion. The slaw can also be made in about 10 minutes flat. How’s that for a quick and easy side dish?

Slow Cooker Chicken Shawarma with Cabbage Slaw

Prep Time: 15 minutes
Cook Time: 2 hours up to overnight
Total Time: 2 to 8 hours
Servings: 4

Ingredients:

Chicken Shawarma
1 tsp turmeric
½ tsp cumin
½ tsp coriander
½ tsp cinnamon
Pinch of cayenne
½ tsp black pepper
½ tsp sea salt
1 ½ lbs chicken thighs
½ cup veggie or chicken broth
¼ cup fresh parsley, roughly chopped

Cabbage Slaw
2 cups purple cabbage, sliced
2 cups savoy or green cabbage, sliced
2 carrots, grated
¼ cup parsley, roughly chopped
¼ cup extra-virgin olive oil
1 lemon, squeezed
1 garlic clove, minced
¼ tsp sea salt
Pinch of pepper
1 Tbsp nigella seeds

Directions:

Chicken Shawarma
1. Add the spices in a bowl to combine.

2. Coat the chicken in the spices, ensuring every crevice is marinated.

3. Place the chicken in the slow cooker and pour broth over top. Cook on high for 2 hours or on low for 6 hours.

4. When the chicken is done, roughly shred it into uneven pieces. If you want these pieces to be crisp, place them in the broiler for 5 minutes, or quickly saute in a pan with a bit of extra-virgin olive oil.

5. Place the shawarma on (or beside) the cabbage slaw and finish with a sprinkling of roughly chopped parsley.

Cabbage Slaw
1. While the shawarma is cooking, slice up the cabbage slaw. You can shred the cabbage and carrots in a food processor, using the grater attachment, or slice by hand, and use a box grater for the carrots. Both options work well.

2. Place the sliced purple and green cabbage, grated carrots and chopped parsley in a bowl.

3. Combine the dressing ingredients (olive oil, lemon, garlic, salt and pepper) in a separate bowl. Pour the dressing over the cabbage, and toss well. Finish with a sprinkling of nigella seeds on top.

Continue your cooking streak with these satisfying slow-cooker chicken dinners. For something quick, this 30-minute Instant Pot curry dish can do no wrong.

Lazy One-Pan 30-Minute Chicken Parmigiana Your Weeknight Needs

Breaded chicken parmigiana is quickly regaining its nostalgic magic and has stirred up real excitement as a sexy date-night option. Whether you’re whipping up this easy and soul-satisfying dish for a family or planning for an intimate weeknight meal, the main course’s classic old-world Italian flavours and simplicity will quickly make its way into your dinner rotation.

One-Pan 30-Minute Chicken Parmigiana

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

½ cup all-purpose flour
2 eggs, beaten
1 cup panko or seasoned breadcrumbs
¾ cup finely grated Parmesan cheese, divided
½ tsp each salt and pepper
2 skinless, boneless chicken breasts, halved lengthwise and pounded to ¼-inch thickness (see tip) or 4 chicken cutlets
½ cup olive oil, divided
2 cups passata or Marinara sauce
1 clove garlic, minced
Pinch hot pepper flakes (optional)
⅓ cup basil leaves, divided (optional)
Half 340g mozzarella ball cut in 8 thin slices
Salt and pepper
300g spaghetti (optional)

Directions:

1. Preheat oven to 400°F. Arrange three plates or pie plates on work surface. Fill one with flour and season with salt and pepper. Fill other plate with egg whisked with 2 tsp water and season with salt and pepper, and the last plate with panko and ½ cup of the Parmesan cheese.

2. Dip chicken cutlet into flour mixture, turning to coat; shake off excess. Dip into egg mixture, shaking off excess then into panko mixture, turning and pressing to coat. Place on a parchment paper-lined baking sheet and repeat with remaining chicken.

Tip: To make your chicken cutlets, arrange halved skinless, boneless chicken breasts between plastic wrap and pound to ¼-inch thickness with a mallet,  bottom of a small skillet or even a rolling pin.

3. Heat 2 Tbsp of the oil in large heat-proof skillet over medium heat; cook two pieces chicken, turning once, until browned, about four minutes. Transfer to baking sheet. Wipe skillet clean with paper towel and repeat with 2 Tbsp oil and remaining chicken pieces. Wipe skillet.

4. Heat remaining 2 Tbsp oil in skillet over medium heat; add garlic and hot pepper flakes and cook for 30 seconds. Add passata, ⅓ cup water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to fit and spoon some of the sauce over chicken. Sprinkle with remaining ¼ cup Parmesan and top with mozzarella.

Tip: Passata or tomato passata is uncooked strained tomatoes. Free from seeds and skin, it’s fresh and packed with pure tomato flavour and is an ideal solution for quick weeknight sauces, soups or stews.

5. Bake in oven until cheese is melted and bubbling and chicken is no longer pink inside, 6 to 8 minutes. Garnish with remaining basil (if desired).

Tip: Meanwhile, in saucepan of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Drizzle with olive oil, salt and pepper and serve with chicken if desired. Alternatively, you can enjoy on a toasted sub roll or Kaiser bun topped with hot pickled peppers.

Stomach still growling? We’ve rounded up 20 healthy one-pot dinners to make on a budget, cheap dinner ideas for two and our most popular chicken recipes ever.

Your New Favourite Summer Sheet-Pan Supper: Citrus Rainbow Trout

When it comes to sheet-pan dinners, you might think simple seasoning, but this seafood-forward recipe proves otherwise. Although it’s a cinch to whip up (read: 25 minutes total) you won’t miss out on the complexity of flavour that more labour-intensive meals tend to offer. Sweet and tart citrus fruits together with sprigs of fresh herbs like thyme and dill come together to create a show-stopping summer supper. You’ll get your daily dose of leafy green veggies, too, with both broccolini and baby bok choy starring in the dish. Plus, it’s packed with protein and is paleo-approved, not to mention the final presentation looks mighty impressive – hello, summer dinner parties!

25-Minute Citrus Rainbow Trout Sheet-Pan Supper

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

¾ lb filet of rainbow trout
Pinch of sea salt
Pinch of black pepper
½ an orange, sliced in thin discs
½ a lemon, sliced in thin discs
½ a grapefruit, sliced in thin discs
Handful of fresh thyme sprigs
1 bunch of broccolini
2 baby bok choy

Marinade
1 Tbsp shallot, chopped
2 Tbsp extra-virgin olive oil
2.5 Tbsp orange juice, from fresh orange
1 Tbsp lemon juice, from fresh lemon
1 Tbsp fresh chives, chopped roughly
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper

Garnishes
4 sprigs of fresh dill
Handful of chopped chives

Directions:

1. Preheat oven to 375ºF. Rinse off the orange, lemon, grapefruit, broccolini and bok choy.
2. Slice the orange, lemon and grapefruit in half. Set aside one half of each (these will be used for the marinade). Then carefully slice the other halves in thin discs.
3. Trim off the tough ends of the broccolini, and cut off the bottoms of the bok choy so the leaves separate. Be sure to clean all the dirt off the bok choy leaves.

4. Combine the marinade ingredients in a high-speed blender or food processor and blend until the shallot and chives are chopped into smaller pieces.
5. Place the broccolini and baby bok choy in a mixing bowl, and drizzle some extra-virgin olive oil over top, along with sea salt and pepper. Toss the vegetables with your hands to evenly coat in oil.
6. Line a large baking sheet with parchment paper and place the piece of trout skin-side down in the centre. Place the broccolini and baby bok choy leaves around the fish.
7. Drizzle the marinade over top of the trout. It’s okay if some liquid drips off the fish and onto the vegetables.
8. Place the slices of orange, lemon and grapefruit on top of the fish and then add several sprigs of fresh thyme.
9. Bake for 15 minutes. Once the fish is ready, sprinkle chopped chives and sprigs of fresh dill over top before serving.

When time is limited, sheet-pan meals come in abundance, and we’ve got you covered no matter the time of day. We’ve rounded up our best one-pan recipes for hearty dinners, breakfasts, desserts and even seasonal for spring.

3 Vibrant Vegetarian Dinner Recipes That Make Lemon the Star

If your winter diet consisted of one too many stew and casserole dishes, we hear you, and we bet your current recipe arsenal is due for a spring refresh. Few people know how to celebrate seasonal fare like Jeanine Donofrio, the face behind the plant-forward recipe blog Love & Lemons, where healthy, rainbow-bright dishes take centre stage. That’s why we’re showcasing three mouth-watering vegetarian spring dinner ideas from her brand new cookbook, Love & Lemons Every Day (Available April 2).

The best part? Each recipe brilliantly incorporates lemon in a new way. The star ingredient adds a bright, citrusy finish to each main that denotes the sunny season ahead.

Asparagus, Snap Peas & Chive Blossom Pasta

This stunning pasta dish, featuring seasonal produce like radishes, asparagus, snap peas and chive blossoms, is a staple no matter the occasion; it’s easy enough to cook for the family on busy weeknights, and pretty enough to serve at your next dinner party. The pasta is lightly dressed in a mixture of fresh lemon juice and Dijon mustard, before being garnished with Parmesan cheese and lemon zest. We love how the pasta shape mimics that of the veggies! Get the recipe here!

Spring-on-a-Plate Socca Flatbread

Meet your new favourite healthy pizza alternative that’s the epitome of spring. The flatbread itself is made from chickpea flour, and requires only three ingredients. A cashew-based herb spread featuring fresh lemon juice acts as the perfect base. Topped with red radishes, pickled red onions, frozen peas, preserved lemons, mint leaves and feta cheese, this heavenly main can do no wrong, and is a delicious way to usher in the vibrant season ahead. Get the recipe here!

Cauliflower Steaks with Lemon Salsa Verde

By now, we’re sure you need no convincing that cauliflower is an incredibly versatile vegetable worth celebrating. But in case you still had your doubts, this spring-focused dish is proof on a plate. A flavourful puree of cauliflower florets, garlic cloves, miso paste and lemon juice act as the base, with a perfectly roasted cauliflower steak placed on top. The vegan, dairy-free main is then topped with a zesty salsa verde starring preserved lemons, parsley, pine nuts and capers. Get the recipe here!

Images excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photography by Jeanine Donofrio, Christopher Broe, and Jack Mathews . Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.