Tooele Transcript Bulletin – News in Tooele, Utah
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September 1, 2014
Dinner on the Deck

The first rule for entertaining outdoors is that there are no rules: No courses to follow in order, no seating arrangements, no salad fork. This menu is perfect for an end-of-summer celebration or Labor Day picnic. It uses lots of fresh summery herbs and can be eaten with beer or wine, hot or cold, at the table or barefoot in the park.
Grill the chicken or roast it indoors. Either way, it’s delicious served with tangy Yogurt Dill Sauce and Spiced Yellow Rice.

Lemon-Herb Chicken

Yogurt Dill Sauce:
1 cup plain nonfat yogurt
1/2 cup light sour cream
1 garlic clove, finely minced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt

Chicken:
1 cup chopped fresh basil leaves
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
Finely grated rind and juice from 1 lemon
4 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

1. To prepare sauce, combine yogurt, sour cream, garlic, dill, lemon juice and salt. Set aside.

2. Preheat oven to 400F or heat grill to medium-high.

3. To prepare chicken, combine basil, mint, dill, oil, garlic, lemon rind and juice in a large bowl. Add chick- en pieces; toss well to coat. Arrange chicken in a single layer on baking sheet; sprinkle with salt and pepper.

4. Roast or grill chicken breasts 30 to 40 minutes, until an instant-read thermometer inserted into the thickest part registers 180F. Serve immediately or room temperature, with Yogurt Dill Sauce, lemon wedges and Spiced Yellow Rice. Serves 6.

Per serving: 340 calories, 13g fat, 170mg chol., 48g prot., 5g carbs., 0g fiber, 760mg sodium

Recipe by Marge Perry

Spiced Yellow Rice

2 tablespoons extra- virgin olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups long-grain white rice
1 teaspoon turmeric
1 teaspoon cumin
2 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon black pepper
1/4 cup chopped parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic; cook 2 minutes. Stir in rice, turmeric and cumin; cook 1 minute. Add broth, water, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until liquid is completely absorbed, 17 to 20 minutes.

2. Remove from heat and stir in parsley. Serves 6.

Per serving: 250 calories, 5g fat, 0mg chol., 5g prot., 44g carbs., 1g fiber, 30mg
sodium

Recipe by Marge Perry

Photo by Mark Boughton Photography / styling: Teresa Blackburn

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