Scrumptio

Blog

  • Sheet-Pan Za’atar Chicken with Blistered Grapes and Halloumi

    Sheet-Pan Za’atar Chicken with Blistered Grapes and Halloumi

    Chicken thighs are the most forgiving cut there is, and on a hot sheet pan they turn out crackly skinned with almost no attention. Here they get rubbed with za’atar and lemon and roasted alongside red grapes, which collapse into sweet, jammy little bursts, and slabs of halloumi that go golden and chewy at the edges. Sweet, salty, herby, and on the table in under an hour with one pan to wash.

    Prep: 10 min  |  Cook: 40 min  |  Total: 50 min  |  Serves: 4

    Ingredients

    Chicken

    • 8 bone-in, skin-on chicken thighs (about 3 lb)
    • 3 tbsp olive oil
    • 2 tbsp za’atar
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • Zest and juice of 1 lemon
    • 3 cloves garlic, smashed

    On the pan

    • 2 cups seedless red grapes, on small clusters or loose
    • 1 red onion, cut into thick wedges
    • 8 oz halloumi, cut into 1/2-inch slabs
    • 2 tsp honey
    • 1 tbsp olive oil

    To finish

    • Handful of fresh parsley or mint, chopped
    • Extra za’atar and lemon wedges
    • Warm pita or couscous, for serving

    Method

    1. Season the chicken

    Step 1: Season the chicken

    Heat the oven to 425F. Pat the thighs very dry with paper towels; this is what gives you crisp skin. In a large bowl, toss them with the olive oil, za’atar, salt, pepper, lemon zest and juice, and garlic until evenly coated. Let them sit while you prep the rest, or up to overnight in the fridge.

    2. Start roasting the chicken

    Step 2: Start roasting the chicken

    Arrange the thighs skin side up on a large rimmed sheet pan with the garlic cloves, leaving space between them. Roast for 20 minutes until the skin starts to brown.

    3. Add the grapes, onion, and halloumi

    Step 3: Add the grapes, onion, and halloumi

    Toss the grapes and onion wedges with 1 tablespoon of olive oil. Pull out the pan and scatter them around the chicken, then tuck in the halloumi slabs and drizzle the honey over the grapes and cheese. Return to the oven for another 18 to 20 minutes.

    4. Blister and crisp

    Step 4: Blister and crisp

    The chicken is done when the skin is deeply golden and crisp and a thermometer reads 175F at the thickest part. The grapes should be blistered and slumping and the halloumi golden at the edges. For extra color, run the pan under the broiler for 1 to 2 minutes.

    5. Finish and serve

    Step 5: Finish and serve

    Spoon the pan juices over everything, shower with chopped herbs and a little extra za’atar, and serve with lemon wedges and warm pita to mop up the sweet, salty juices.

    Tips and Variations

    • Boneless thighs work too; cut the first roast to 10 minutes so they do not dry out.
    • Halloumi firms up as it cools, so serve this one hot from the oven.
    • Za’atar blends differ. If yours is very salty, cut the added salt to 1/2 teaspoon.
    Sheet-Pan Za'atar Chicken with Blistered Grapes and Halloumi
  • Brown Butter Cardamom Peach Galette

    Brown Butter Cardamom Peach Galette

    A galette is a pie for people who do not want to fuss with a pie. The crust is rolled into a rough circle, the fruit is piled in the middle, and the edges are folded up however they fall. This one leans on late-summer peaches, a little cardamom, and a spoonful of browned butter that gives the filling a toasty, almost caramel depth. Rustic on purpose, and gone by the end of the evening.

    Prep: 25 min  |  Chill: 1 hr  |  Bake: 40 min  |  Serves: 8

    Ingredients

    Crust

    • 1 1/4 cups all-purpose flour
    • 1 tbsp granulated sugar
    • 1/2 tsp kosher salt
    • 1/2 cup (1 stick) cold unsalted butter, cubed
    • 4 to 5 tbsp ice water

    Filling

    • 3 tbsp unsalted butter
    • 4 ripe but firm peaches (about 1 1/2 lb), sliced 1/2 inch thick
    • 1/3 cup light brown sugar
    • 1 tbsp cornstarch
    • 3/4 tsp ground cardamom
    • 1/2 tsp vanilla extract
    • Pinch of kosher salt
    • 1 tsp lemon juice

    To finish

    • 1 egg, beaten with 1 tsp water
    • 2 tbsp turbinado or demerara sugar
    • Vanilla ice cream, for serving

    Method

    1. Make the crust

    Step 1: Make the crust

    Whisk the flour, sugar, and salt in a bowl. Add the cold butter and use your fingertips to press and smear it into the flour until you have pea-sized pieces with a few larger flakes. Drizzle in 4 tablespoons of ice water and toss with a fork until the dough just holds together when squeezed, adding a little more water if needed. Shape into a disk, wrap, and chill for at least 1 hour.

    2. Brown the butter

    Step 2: Brown the butter

    Melt the 3 tablespoons of butter in a small light-colored pan over medium heat. Swirl as it foams, then watch for golden-brown flecks on the bottom and a nutty smell, about 3 to 4 minutes. Pour it into a bowl immediately so it does not keep cooking, and let it cool for 5 minutes.

    3. Toss the peaches

    Step 3: Toss the peaches

    In a large bowl, combine the peach slices, brown sugar, cornstarch, cardamom, vanilla, salt, and lemon juice. Pour in the browned butter and toss gently until the slices are coated and glossy.

    4. Roll and fill

    Step 4: Roll and fill

    Heat the oven to 400F and line a sheet pan with parchment. On a floured surface, roll the dough into a rough 12-inch circle and transfer it to the sheet pan. Arrange the peaches in the center, leaving a 2-inch border, and spoon over any juices. Fold the border up and over the fruit in loose pleats.

    5. Bake until golden

    Step 5: Bake until golden

    Brush the crust with the egg wash and sprinkle generously with turbinado sugar. Bake for 38 to 42 minutes, until the crust is deep golden and the filling is bubbling. Cool on the pan for at least 20 minutes so the juices set, then slice and serve warm with vanilla ice cream.

    Tips and Variations

    • If the peaches are very juicy, let the tossed filling sit for 10 minutes and leave the excess juice behind in the bowl.
    • Nectarines, plums, or a mix of stone fruit all work with the same quantities.
    • The galette keeps at room temperature for a day; rewarm slices in a 350F oven for 8 minutes to re-crisp the crust.
    Brown Butter Cardamom Peach Galette
  • One-Skillet Harissa Lamb Meatballs with Chickpeas and Feta

    One-Skillet Harissa Lamb Meatballs with Chickpeas and Feta

    This is the kind of dinner that makes the whole kitchen smell like somewhere warmer. Spiced lamb meatballs get seared until deeply browned, then simmer in a smoky harissa tomato sauce with chickpeas until everything is glossy and thick. A scatter of feta and fresh herbs at the end cuts through the richness. It all happens in one skillet in about 40 minutes, and it is even better scooped up with warm flatbread.

    Prep: 15 min  |  Cook: 25 min  |  Total: 40 min  |  Serves: 4

    Ingredients

    Meatballs

    • 1 lb ground lamb (or half lamb, half beef)
    • 1/2 cup panko breadcrumbs
    • 1 large egg
    • 3 cloves garlic, grated
    • 1 1/2 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp smoked paprika
    • 1 tsp kosher salt
    • 1/4 cup finely chopped fresh parsley
    • 2 tbsp olive oil, for searing

    Sauce

    • 1 medium yellow onion, finely diced
    • 2 tbsp harissa paste (use 3 for more heat)
    • 1 tbsp tomato paste
    • 1 can (28 oz) crushed tomatoes
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1 tsp honey
    • 1/2 tsp kosher salt
    • 1/2 cup water

    To finish

    • 1/2 cup crumbled feta
    • Fresh mint and parsley leaves
    • Warm flatbread or couscous, for serving

    Method

    1. Mix and shape the meatballs

    Step 1: Mix and shape the meatballs

    In a large bowl, combine the lamb, panko, egg, garlic, cumin, coriander, paprika, salt, and parsley. Mix gently with your hands until just combined; overworking makes them tough. Roll into 16 meatballs about the size of a golf ball and set them on a plate.

    2. Sear until deeply browned

    Step 2: Sear until deeply browned

    Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and cook without moving them for 3 minutes, then turn and brown the other sides, about 6 to 8 minutes total. They do not need to be cooked through yet. Transfer to a plate.

    3. Build the harissa sauce

    Step 3: Build the harissa sauce

    Lower the heat to medium. Add the onion to the same skillet and cook in the rendered fat until soft, about 5 minutes. Stir in the harissa and tomato paste and cook for 1 minute until darkened and fragrant. Add the crushed tomatoes, chickpeas, honey, salt, and water and bring to a simmer.

    4. Simmer everything together

    Step 4: Simmer everything together

    Nestle the meatballs back into the sauce along with any juices from the plate. Cover partially and simmer for 12 to 15 minutes, until the meatballs are cooked through and the sauce has thickened. Taste and adjust salt and heat.

    5. Finish and serve

    Step 5: Finish and serve

    Off the heat, scatter the feta over the top and shower with torn mint and parsley. Serve straight from the skillet with warm flatbread for scooping or over fluffy couscous.

    Tips and Variations

    • Harissa brands vary a lot in heat. Start with 2 tablespoons and add more at the end if you want it spicier.
    • The meatballs can be shaped and refrigerated up to a day ahead. Leftovers reheat beautifully and freeze well.
    • No lamb? Ground beef or turkey both work; add an extra tablespoon of olive oil to the mix if using turkey.
    One-Skillet Harissa Lamb Meatballs with Chickpeas and Feta