Skillet Chicken with Plums - Serves 4

Skillet Chicken with Plums - Serves 4

Adapted from Washington Post

Ingredients:

• 3/4 tsp fine salt, divided 
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs (2 to 2.5 lb total), trimmed of excess fat if desired
• 1 tbsp neutral oil, such as canola or vegetable
• 1 lb red or black plums, pitted and wedged (~ 16 to 20 wedges per plum) 
• 1 large red onion (~9 oz), halved and sliced 
• 3/4 cup no-salt-added or low-sodium chicken broth or stock
• 1 tbsp balsamic vinegar
• Crusty bread or cooked grains, for serving

Equipment/Other:
Cast iron skillet (12") - We use our Lodge

Oven

Directions:

1. Close doors and open windows as needed (unless you have a ventilated hood)
2. Position a rack in the middle of the oven and preheat to 400 degrees. 
3. In a small bowl, combine 1/2 teaspoon of the salt, the cinnamon, coriander, garlic powder and pepper. 
4. Pat the chicken dry and sprinkle both sides with the seasoning mixture. Set a large plate next to the stove.
5. In the skillet over medium heat, heat the oil until shimmering. Arrange the chicken skin side down in the skillet, and cook until the skin renders its fat and browns, about 7 minutes. Flip, and cook until browned on the other side, about 2 minutes. Transfer the chicken to the plate.
6. Increase the heat to medium-high. Add the plums, onion and the remaining 1/4 teaspoon of salt, and cook, stirring occasionally, until they start to soften, 3 to 5 minutes. 
7. Add the broth and vinegar, and cook, stirring occasionally and scraping up any brown bits stuck to the bottom of the skillet, until the liquid reduces by about half, 3 to 5 minutes. 
8. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the mixture skin side up.
9. Transfer the skillet to the oven and roast for 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh without touching the bone should register at least 165 degrees). Serve hot, with bread or cooked grains.

Substitutions

Chicken thighs >> chicken breasts, with an adjustment to the cooking time.
Plums >> other stone fruit.
Red onion >> any type of onion.
Balsamic vinegar >> red wine vinegar or sherry vinegar.

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Spicy Zucchini Parmesan Skillet w/ Orzo - Serves 6

Adapted from Washington Post

Ingredients:

• 2 tbsp EVOO, plus more as needed
• 1.5 lb zucchini (~2 large), trimmed, quartered 
• 1/2 tsp fine salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more as needed
• 8 oz (1.25 cups) dried orzo pasta
• 6 garlic cloves, minced or finely grated
• 28-oz can crushed tomatoes, preferably no-salt-added
• 2 cups water
• 1 tbsp chopped Calabrian chiles in oil, plus more as needed (usually in a jar, at Sprouts)
• 1 tbsp homemade or store-bought Italian seasoning
• 1.5 cups (6 oz) shredded, low-moisture mozz cheese (whole milk or part-skim)
• 1/2 cup (1 oz) freshly grated parmesan

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Equipment/Other:
Large, deep cast iron skillet (12") - We use our Le Creuset Dutch Oven

Broiler

Directions:

1. Position a rack in the middle of the oven and preheat to 400 degrees. 
2. In a large (12-inch), deep, oven-safe nonstick, stainless-steel or enameled cast-iron skillet or sauté pan over medium-high heat, heat the oil until shimmering. (We don't recommend using a nonstick skillet if you want to leave open the option to broil.) Add the zucchini, season with the salt and pepper, and cook, stirring occasionally and adding more oil if the pan looks dry, until somewhat soft and lightly browned, 7 to 10 minutes.
3. Add the orzo and garlic, and cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute. Stir in the tomatoes, water, chiles and Italian seasoning, and bring to a simmer. Cook, stirring frequently and scraping the bottom of the pan to make sure nothing sticks and burns, until the orzo is al dente and most of the liquid is absorbed, 10 to 13 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Remove from the heat. Taste, and season with more salt, pepper and chiles, as desired. Sprinkle with the mozzarella and parmesan.
5. Transfer to the oven, and bake for about 5 minutes, or until the cheese is melted.
6. If you want to brown the top under the broiler, remove the skillet from the oven, carefully raise the rack to 5 to 6 inches from the broiling element, and preheat the broiler to HIGH. (Most nonstick skillets are not broiler-safe.) Return the skillet to the oven and broil for 2 to 3 minutes, or until the cheese is browned in spots. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.) Let sit for 5 to 10 minutes, and serve warm.

Substitutions

Zucchini >> other summer squash.
Orzo >> other small pasta shapes.
Garlic cloves >> 1 tablespoon garlic powder.
Water >> chicken or vegetable broth or stock.
Calabrian chiles >> 1 teaspoon crushed red pepper flakes.
Want less spice? >> Reduce or omit the Calabrian chiles.