• 2 cloves garlic
• 1 (3-inch) piece fresh ginger
• 2 pounds bone-in, skin-on chicken thighs (4 to 6)
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons canola oil, divided
• 3 tablespoons Thai green curry paste
• 1 (13 to 14-ounce) can full-fat coconut milk

For garnish:

• 1/2 bunch fresh cilantro
• 1/2 small red onion
• 1 small jalapeño pepper
• 1 medium lime

1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
2. Mince 2 garlic cloves, then peel and finely chop 1 (3-inch) piece fresh ginger (about 2 tablespoons). Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels, then season all over with 1 teaspoon of the kosher salt.
3. Heat 1 tablespoon of the canola oil in 10-inch cast iron or oven-safe skillet over medium-high until shimmering. Working in batches if needed, add the chicken skin-side down and cook until the fat is rendered and the skin is golden-brown, 7 to 8 minutes. Transfer the chicken to a plate. Pour out the rendered fat and let the pan cool for 5 minutes.
4. Place the pan back over medium heat. Add the remaining 1 tablespoon canola oil, garlic, and ginger, and cook until fragrant, 3 to 4 minutes. Add 3 tablespoons green curry paste and cook, stirring frequently, until slightly darkened in color and aromatic, 3 to 4 minutes. Add 1 can coconut milk and the remaining 1/2 teaspoon kosher salt, stir to incorporate, and bring to a simmer. Continue to simmer until the curry paste is completely dissolved, 3 to 5 minutes.
5. Return the chicken to the pan skin-side up in a single layer. Bake uncovered until the sauce is bubbling and an instant-read thermometer registers 165°F in the thickest piece of chicken, 25 to 30 minutes. Meanwhile, prep the garnishes: coarsely chop 1/2 bunch fresh cilantro, thinly slice 1/2 small red onion and 1 small jalapeño, and cut 1 lime into wedges.
6. Garnish the chicken with the cilantro, red onion, and jalapeño. Serve with the sauce spooned over chicken and lime wedges for squeezing.

• 1/2 cup pineapple juice
• 1/3 cup low sodium soy sauce
• 1/3 cup low sodium chicken stock
• 1/3 cup hoisin sauce
• 1/2 cup brown sugar
• 1 Tablespoon minced fresh garlic
• 2 teaspoons cornstarch
• 1 Tablespoon olive oil
• 8 boneless, skinless chicken thighs cut into 1-inch cubes
• 1 cup diced pineapple

In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.

Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.

• 14 oz. sausage
• 1 Tbsp cooking oil
• 1 bell pepper
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp freshly cracked black pepper
• 1 15oz. can diced tomatoes
• 1 cup long grain white rice
• 1.5 cups chicken broth
• 2 green onions, sliced

• Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don’t worry if the sausage begins to brown on the bottom of the skillet. That’s extra flavor that will cook into the rice later.
• While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
• Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
• Add the diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
• Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
• After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

• 1/4 cup grated parmesan
• 4 cloves minced garlic
• 1 tablespoon lemon zest
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/3 cup chopped parsley (plus more)
• 1 1/4 pounds ground chicken (or turkey)
• 1 teaspoon salt + 1/2 teaspoon pepper

Sauce:

• 4 tablespoons cold butter, cubed
• 3 cloves minced garlic
• 1 tablespoon all-purpose flour (scant)
• 1 1/2 cups low sodium chicken broth
• 1/4 cup capers (plus 2 tsp caper brine)
• 1/4 cup fresh lemon juice

1. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 20-22 meatballs using a cookie scoop or about 1 1/2 tablespoons each.
2. SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
3. SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired.

• 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
• Kosher salt and freshly ground pepper 
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut into large chunks
• 2 cooking apples (such as Cortland), cut into chunks
• 1 cup low-sodium chicken broth
• 2 to 3 tablespoons honey mustard
• 1 1/2 teaspoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 to 2 tablespoons roughly chopped fresh parsley

1. Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. 
2. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings. 
3. Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes. 
4. Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.