Indholdsfortegnelse for Issue 1 2023 i Delish Quarterly

OUR CREATIVE DIRECTOR, JESS, came up with that headline as a placeholder, but I thought I’d leave it because it proves a pretty solid point: At Delish, we’re all on a constant quest to make chicken more fun. It is, without question, the most popular dinnertime protein—Delish users save more than 26,000 chicken recipes a month, and our chicken dinners get over 56 million views every year. I’m clucking serious. All of that demand means people get easily bored—you need ideas that keep you inspired, that don’t seem overwhelming, and that are actually so damn delightful you’ll want to make them again and again. And that’s where this issue comes in: We’ve got hen-spiration (!) for every kind of meal, whether you’re ready to roll up your sleeves and get…

GROWING UP, I TRAVELED to the North Shore of Oahu to visit family every year. My childhood memories of big waves, seashells, and sunsets drew me to eventually live there for a couple of years. My favorite way to learn about the culture and history of a place has always been through its food, so I tasted everything I could get my hands on. My favorite? Cold Ginger Chicken, which you’ll find at the roadside stands peppering the island’s main roads. The dish was brought to Hawaii by Chinese laborers, one of the first immigrant groups to arrive in the 1800s, who came to work at sugarcane plantations. Wherever a group of people settles in the world, their food culture follows them as a piece of home. The contrast of…

CRISPY CHIPOTLE CHICKEN TACOS SERVES 4 50 MIN AVOCADO RANCH SAUCE 1 avocado1 jalapeño, seeded, chopped2 cloves garlic½ c. packed fresh cilantro¼ c. buttermilk¼ c. sour cream Juice of 1 lime Kosher salt Freshly ground black pepper TACOS 1 tbsp. extra-virgin olive oil1 medium yellow onion, chopped3 cloves garlic, finely chopped1 lb. ground chicken1 chipotle chile in adobo, chopped, plus2 tbsp. adobo sauce1 tsp. chili powder1 tsp. ground cumin Kosher salt Freshly ground black pepper3 c. shredded cheddar, divided8 small corn tortillasFresh cilantro leaves, for serving 1. Avocado Ranch Sauce: In a food processor, puree avocado, jalapeño, garlic, cilantro, buttermilk, sour cream, and lime juice until smooth; season with salt and pepper. 2. Tacos: In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until translucent,…

GARLICKY GINGER GLAZED CHICKEN NUGGETS 1. Bake 1 (1-lb.) bag chicken nuggets according to package directions. 2. Meanwhile, in a medium saucepan over medium heat, melt 1 tbsp. unsalted butter. Add 3 cloves garlic, finely chopped, and 1 tbsp. finely chopped peeled ginger and cook, stirring occasionally, until light golden and fragrant, about 2 minutes. Remove from heat and stir in ¼ c. gochujang, ¼ c. packed light brown sugar, 2 tbsp. ketchup, and 1 tbsp. apple cider vinegar. Bring to a boil and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from heat, add chicken, and toss to coat. 3. Divide cooked rice among plates. Top with chicken mixture, sliced scallions, and chopped unsalted roasted peanuts. Serve with ranch dressing alongside. —LAURA REGE CHICKEN NUGGET PARM CASSEROLE…

PEACH BALSAMIC GRILLED CHICKEN SERVES 4 55 MIN 4 boneless, skinless chicken breasts (about 2 lb. total) Kosher salt Freshly ground black pepper¼ c. balsamic vinegar Juice of 1 lemon2 tbsp. peach preserves1 tbsp. Dijon mustard¼ tsp. cayenne pepper4 tbsp. extra-virgin olive oil, divided4 ripe peaches, pitted, quartered Chopped fresh basil, for serving 1. Season chicken with salt and black pepper. In a large bowl, combine vinegar, lemon juice, preserves, mustard, cayenne, and 3 tbsp. oil. Add chicken and turn to coat. Cover and let marinate at least 30 minutes at room temperature or refrigerate up to 2 hours. 2. Prepare a grill for medium-high heat; heat 5 minutes. Grill chicken, turning halfway through, until charred and an instant-read thermometer inserted into thickest part registers 165°, about 6 minutes per…

THE ORIGIN STORY of jerk is one of preservation. Before European conquest, slavery, and, finally emancipation, the indigenous people of Jamaica, the Taíno, perfected the art of jerk. It’s a fitting metaphor for survival and an implicit slap in the face to their colonizers: We will survive, and thrive, no matter what you do to us. The Taíno passed along their jerk-making skills to their sisters and brothers in resistance, enslaved Africans. But what is jerk? It’s a way to preserve meat, a marinade, and a cooking method, as Jamaicans will tell you. (They are also quite confident in their own version of jerk and are quick to let you know that so and so’s is the best. My Jamaican immigrant parents looked down upon adding onions, for example.) A…

PERFECT CHICKEN ALFREDO SERVES 4 30 MIN 2 tbsp. extra-virgin olive oil2 boneless, skinless chicken breasts Kosher salt Freshly ground black pepper1½ c. low-sodium chicken broth1½ c. whole milk2 cloves garlic, finely chopped8 oz. fettuccine1 c. finely grated Parmesan (about 2 oz.)½ c. heavy cream Chopped fresh parsley, for serving 1. In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice. 2. Add broth, milk, and garlic to skillet; season with salt and pepper. Bring to a simmer, add fettuccine, and cook, stirring frequently, until well combined, about 3 minutes. Continue to cook, tossing occasionally, until pasta is al…

GARLICKY GREEK CHICKEN SERVES 4 45 MIN 3 cloves garlic, finely chopped Juice of 1 lemon1 tsp. dried oregano3 tbsp. extra-virgin olive oil, divided1 lb. bone-in, skin-on chicken thighs Kosher salt Freshly ground black pepper½ lb. asparagus, trimmed1 zucchini, sliced into half-moons1 lemon, sliced 1. In a large bowl, whisk garlic, lemon juice, oregano, and 2 tbsp. oil. Add chicken and toss to coat. Cover bowl and marinate in the refrigerator at least 15 minutes or up to 2 hours. 2. Preheat oven to 425°. In a large heatproof skillet over medium-high heat, heat remaining 1 tbsp. oil. Season chicken with salt and pepper. Arrange skin side down in skillet and pour in marinade. Cook, undisturbed, until skin is golden brown and crispy, about 10 minutes. Flip chicken, then add…

CHIPOTLE-INSPIRED CHICKEN SERVES 4 2 HR 35 MIN ½ red onion, coarsely chopped1 chipotle chile in adobo, plus 2 tbsp. adobo sauce2 cloves garlic, finely chopped Juice of 1 lime3 tbsp. neutral oil1 tsp. dried oregano½ tsp. ground cumin Kosher salt Freshly ground black pepper1 lb. boneless, skinless chicken breasts 1. In a food processor, pulse onion, chile, adobo sauce, garlic, lime juice, oil, oregano, and cumin until smooth; season with salt and pepper. 2. Transfer marinade to a large resealable bag. Add chicken and rub marinade all over to coat. Marinate in the refrigerator at least 2 hours or up to overnight. 3. Prepare a grill for high heat; heat 5 minutes. Grill chicken, discarding marinade, until an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes…

MAKE IT Preheat oven to 375°. In a large bowl, combine 8 oz. cream cheese, softened, 1¾ c. shredded mozzarella, ⅓ c. mayonnaise, ⅓ c. sour cream, 2 scallions, thinly sliced, 2 tbsp. hot sauce, 1 tbsp. cayenne pepper, 2 tsp. brown sugar, 2 tsp. paprika, and 1 tsp. garlic powder; season with kosher salt. Gently fold in 12 oz. cooked, breaded, cubed chicken, reserving ¼ c. for topping. Transfer dip to a medium baking dish. Top with ¼ c. shredded mozzarella. Pile reserved chicken in the center. Bake dip until bubbly and slightly golden, 25 to 30 minutes. Top with sliced scallions and pickle chips. —LENA ABRAHAM…