Perfecting

Creamy Asparagus Chicken

Chicken With Roasted Chickpeas Buffalo Chicken Sandwiches

Active/Total Time: 50 min. Serves: 4

1½ cups unsalted roasted cashews, plus more, chopped, for serving 3 to 4 tablespoons red curry paste (depending on desired heat) 4 boneless, skinless chicken thighs (1¼ pounds total), cut into 1½-inch pieces

Kosher salt

8 ounces vermicelli rice noodles, broken in half 1 English cucumber 2 large carrots, peeled

Safflower oil, for brushing 1 cup shredded iceberg lettuce

Lime wedges, for serving 1. Soak eight 8-inch wooden skewers in water 15 minutes. In a food processor, pulse cashews with curry paste and ¾ cup water until smooth. Combine 1 cup of cashew mixture with ⅓ cup water. Toss chicken with remaining mixture; lightly season with salt. Meanwhile, bring a large pot of water to a boil. Cook noodles until just tender, about 2 minutes; drain. Rinse with cold water; drain well. 2. With a vegetable peeler or mandoline, shave cucumber and carrots into wide, paper-thin ribbons. Heat a grill or grill pan to medium-high; lightly brush with oil. Thread chicken onto skewers; grill, in batches if needed, 6 to 8 minutes per side, transferring to a plate as done. Serve, with noodles, lettuce, cucumber, carrots, cashew sauce, chopped cashews, and lime wedges.

Chicken With Roasted Chickpeas

Active Time: 20 min. Total Time: 1 hr. 10 min. Serves: 4

1 whole chicken (about 3½ pounds), patted dry 3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper ½ small red onion, very thinly sliced (½ cup) 2 tablespoons white-wine vinegar 1½ cups Greek yogurt 1 Persian cucumber, grated on large holes of a box grater (½ cup) 1 tablespoon fresh lemon juice, plus 1 lemon, thinly sliced 2 cans (each 15.5 ounces) chickpeas, rinsed and well drained 2 packed cups fresh herbs, such as parsley, cilantro, and mint 1. Preheat oven to 475°. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper. 2. Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part of breast registers 165°, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

Active Time: 35 min. Total Time: 1 hr. Serves: 4

4 bone-in, skin-on chicken-breast halves, split and patted dry

Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups) ⅓ cup dry white wine, such as Sauvignon Blanc 1½ cups low-sodium chicken broth 1 pound very small red potatoes (each 1 inch diameter), halved 1 pound asparagus, trimmed and cut into 2-inch pieces ¼ cup heavy cream

Dill sprigs, for serving 1. Preheat oven to 450°. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over mediumhigh heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate. 2. Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

Buffalo Chicken Sandwiches

Active Time: 20 min. Total Time: 35 min. Serves: 4

Also try ranch dressing in place of the blue cheese and mayonnaise.

1½ cups panko 2 tablespoons unsalted butter, melted

Kosher salt and freshly ground pepper ¼ cup mayonnaise, plus more for serving 1 tablespoon Frank′s RedHot sauce, plus more for serving 4 chicken cutlets (each 4 ounces), patted dry 3 tablespoons unbleached all-purpose flour 4 potato rolls, split and lightly toasted ⅓ cup crumbled blue cheese

Thinly sliced celery stalks, crisp iceberg-lettuce leaves, and potato chips, for serving 1. Preheat oven to 425°. Toss panko with butter and ½ teaspoon salt on a rimmed baking sheet. Toast in oven, stirring twice, until golden brown, about 6 minutes; let cool 10 minutes. In a shallow dish, whisk together mayonnaise and hot sauce. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Dip in mayonnaise mixture; coat with panko, patting to adhere. Transfer to another rimmed baking sheet. 2. Roast chicken, flipping once, until cooked through, about 12 minutes. Let cool slightly. Slice cutlets in half crosswise and place, stacked, on bottom buns. Add cheese, celery, lettuce, mayonnaise, and hot sauce; sandwich with top buns. Serve, with chips.