Aji amarillo peruvian chicken thighs

 

Original recipe:  https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

adapted to use chicken thighs 

Peruvian-Style Grilled Chicken Thighs with Green Sauce

Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3½ to 4 lb total
• 4 tsp Diamond Crystal kosher salt
  • or about 2½ tsp Morton kosher salt
• 2 Tbsp ground cumin
• 2 Tbsp paprika
• 1 tsp freshly ground black pepper
• 3 medium garlic cloves, minced or grated
• 2 Tbsp white vinegar
• 2 Tbsp neutral oil or olive oil

Green Sauce

Ingredients

• 3 jalapeños, roughly chopped
  • remove seeds/ribs for milder sauce
• 1 cup fresh cilantro leaves and tender stems
• 2 medium garlic cloves
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 Tbsp ají amarillo paste, optional but great
• 2 tsp fresh lime juice
• 1 tsp white vinegar
• 2 Tbsp olive oil
• Salt and pepper, to taste

Make the chicken

1. Mix the rub.
   In a bowl, combine the salt, cumin, paprika, black pepper, garlic, vinegar, and oil into a loose paste.
2. Season the thighs.
   Pat the thighs dry. Rub the seasoning paste all over the chicken, working some under the skin where you can. Use all of the rub.
3. Rest before grilling.
   Refrigerate for at least 1 hour, or up to overnight. For best skin, place the thighs on a rack set over a sheet pan and leave them uncovered in the fridge.
4. Make the sauce.
   Blend the jalapeños, cilantro, garlic, mayonnaise, sour cream, ají amarillo paste, lime juice, and vinegar until smooth. With the blender running, drizzle in the olive oil. Season with salt and pepper. Refrigerate until serving. The sauce may seem loose at first and will thicken as it sits.
5. Set up the grill.
   Prepare a two-zone grill: one side medium-high/direct heat, the other side indirect heat. Clean and oil the grates.
6. Cook indirect first.
   Place the thighs skin-side up on the indirect side. Cover and cook until the thickest part of the thighs reaches about 165–175°F, usually 25–35 minutes, depending on size and grill temperature.
7. Crisp the skin.
   Move the thighs to direct heat, skin-side down, and grill until the skin is browned, lightly charred, and crisp. This usually takes 3–6 minutes. Watch closely because the paprika and garlic can scorch.
8. Finish to ideal thigh texture.
   Thighs are safe at 165°F, but they are often better around 175–185°F, where they become more tender. Pull them when they are in that range and the skin looks good.
9. Rest and serve.
   Rest the chicken for 5–10 minutes. Serve with the green sauce on the side.

Suggested sides

A great plate would be: cilantro-lime rice, grilled corn, and avocado-tomato salad. Roasted sweet potato wedges or black beans would also fit really well.

Chermoula grilled salmon with green bean

 This was a great meal!

Used TJ's skin on BBQ cut salmon.

Charmoula recipe (can be doubled if more fish) 

 Blend in the tiny food processor:

• 1/2 cup packed cilantro leaves
• 1/2 cup packed flat-leaf parsley
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne (optional)
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• Fresh black pepper

Optional additions:

• ½ tsp turmeric for earthiness
• 1 tsp preserved lemon, finely minced (excellent if you can find it)
• ½ tsp ground ginger

I lightly seasoned the fish with salt.  Then put most of the chermoula on top and marinated for 30-60 min.  Right before I grilled I spread mayo on the skin side (which wasn't marinated).

I'd put the fish and green beans in at about the same time.  Grill at 450.  Flip the fish at 4 min.  Check at 8 min.  If need be, grill 1 more min on the other two sides. 

For the green beans:

Chop a bunch of green beans into 1-2" long pieces.  Toss in olive oil (not too much!  maybe 1/2 Tbsp) and salt and pepper.  Grill in grill basket at 450 for about 8 minutes (not longer!).  Meanwhile, inside, toast slivered almonds.  Toss all together when done.  Squeeze lemon on top.

 

Creamy Yellow Squash Soup (GPT) - Use up the summer squash

 

Creamy Yellow Squash Soup

Serves 4–6

Ingredients

• 2 Tbsp butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 pounds yellow squash, sliced (about 5–6 medium squash)
• 1 medium potato, peeled and diced (for body)
• 4 cups chicken or vegetable broth
• ½ tsp dried thyme
• Salt and pepper
• ½ cup heavy cream or half-and-half
• Optional: ¼ cup grated Parmesan
• Optional garnish: chives, croutons

Instructions

1. Cook onion in butter until soft (about 5–7 minutes).
2. Add garlic for 30 seconds.
3. Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
4. Simmer 20 minutes until everything is very tender.
5. Blend until completely smooth with an immersion blender or countertop blender.
6. Stir in cream and Parmesan, if using.
7. Taste and adjust seasoning. If it's too thick, add more broth.

Serve with crusty bread or grilled cheese.

Variations

• Add a handful of fresh basil before blending.
• Stir in shredded cheddar instead of Parmesan.
• Finish with a squeeze of lemon for a brighter summer flavor.

Mixed dal with rajma and methi

INGREDIENTS
• 1 or 2 cans red kidney beans (15 oz each), drained and rinsed

• 0.5 cups whole masoor dal (brown/green lentils)
• 0.5 cups toor dal (split pigeon peas)
• 2 cups fresh or frozen methi (fenugreek) leaves

* a few handfuls baby spinach (or more).  Roughly chopped. 

• 1.5-2 large onions, finely chopped
• 6 garlic cloves, minced
• 1 tablespoons fresh ginger, grated
• 2 large tomatoes, chopped
• 1-2 green chilies, finely chopped
• 2 tablespoons ghee or neutral oil
• 1 teaspoons cumin seeds
• 1 teaspoons turmeric powder
• 1 teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoons cumin powder
• 1 teaspoons garam masala
• 1 teaspoons salt, plus more to taste
• 3 cups water (for cooking the dal)
• 1 tablespoons lemon juice
• 0.3 cups fresh cilantro, chopped (for garnish)

STEPS
1. Cook the dals: Combine 0.5 cups whole masoor dal (brown/green lentils) and 0.5 cups toor dal (split pigeon peas) in a pot with 3 cups water (for cooking the dal), enough to cover by 2 inches. Add half the 1 teaspoons turmeric powder and a small pinch of 1 teaspoons salt, plus more to taste. Simmer for 20 minutes until the toor dal is completely soft and the masoor is tender. The toor dal should break down and become mushy — this is what gives the dish its thick, rich body.
 

2. Build the masala base: Heat 4 tablespoons ghee or neutral oil in a large heavy-bottomed pot over medium heat. Add 1 teaspoons cumin seeds and let them splutter for 30 seconds. Add 2 large onions, finely chopped and fry, stirring often, for 12–15 minutes until deep golden brown. Don't rush this step — the color and sweetness of the onions is foundational to the dish.
 

3. Add aromatics and spices: Add 6 garlic cloves, minced, 1 tablespoons fresh ginger, grated, and 2 green chilies, finely chopped to the onions. Fry for 2 minutes until fragrant. Add 2 large tomatoes, chopped and cook for 5–7 minutes, stirring, until the tomatoes break down and the oil starts to separate at the edges. Now add 1 teaspoons turmeric powder, 1 teaspoons red chili powder, 2 teaspoons coriander powder, and 1 teaspoons cumin powder. Stir well and cook for another 2 minutes.
 

4. Add methi leaves: Add 2 cups fresh or frozen methi (fenugreek) leaves to the masala. If using fresh methi, the leaves will wilt down dramatically — stir and cook for 4–5 minutes until wilted and fragrant. If using dried kasoori methi, use 3 tbsp instead and crush between your palms before adding. Cook for 2 minutes. The methi gives the dish its characteristic deep olive-green color and slightly bitter, earthy depth.
 

5. Combine everything: Gently stir in the drained 2 cans red kidney beans (15 oz each), drained and rinsed, liquid from one can reserved along with about ¾ cup of the reserved can liquid. Add the cooked dal mixture too, stirring to combine everything. The dal should partially melt into the gravy while the kidney beans stay mostly whole. Add 1 teaspoons salt, plus more to taste sparingly — canned beans are already salted — and adjust later.
 

6. Simmer gently: Bring to a gentle simmer over low heat. Cook uncovered for 10–15 minutes, stirring occasionally, until the gravy thickens and the flavors meld. Canned beans are more delicate than dried, so stir gently and don't overcook or they'll turn mushy. If the gravy looks too thick, loosen with a splash of water.
 

7. Finish and serve: Stir in 1 teaspoons garam masala and 1 tablespoons lemon juice. Taste and add more salt if needed. Garnish with 0.3 cups fresh cilantro, chopped (for garnish). Serve hot with roti, naan, or steamed basmati rice. Like most dal dishes, this tastes even better the next day once the flavors have deepened overnight.

NOTES
**A few tips for getting closer to the original:**

The long, slow caramelization of the onions (step 2) is non-negotiable — it's what gives the gravy that deep brownish hue you see in the photo. Don't shortcut it.

Bohra cooking often uses a spice blend called "dabba no masalo" — a dry-roasted mix of coriander and cumin. If you want to get closer to that flavor, dry-roast whole coriander and cumin seeds and grind them fresh instead of using pre-ground powder.

If you can find fresh drumstick pods (available frozen at Indian grocery stores), adding 6–8 pieces in step 5 would be very much in the Bohra style.

Canned beans are pre-salted, so go light on salt early and adjust at the very end rather than trusting the listed amount.

To try: Breakfast burrito

 Southwest Chicken & Black Bean Breakfast Burritos (8 burritos)

Ingredients

Protein

• 8 large eggs
• 2 cups liquid egg whites (about 16 oz)
• 2 lbs boneless skinless chicken thighs

Fiber & Carbs

• 2 cans black beans, drained and rinsed
• 8 large high-fiber tortillas

Vegetables

• 2 bell peppers, diced
• 1 large yellow onion, diced
• 5 oz baby spinach
• 1 bunch green onions, sliced

Fat & Flavor

• 8 oz sharp cheddar or pepper jack cheese, shredded
• 1 avocado per serving when eating (don't freeze avocado)
• Salsa for serving

Seasoning

• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder

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Step 1: Cook the Chicken

1. Heat oven to 425°F.
2. Toss chicken thighs with:
   • 1 tsp salt
   • 1 tsp pepper
   • 1 tsp cumin
   • 1 tsp chili powder
   • 1 tsp smoked paprika
3. Roast for 20-25 minutes until cooked through.
4. Let cool and chop into small pieces.

You should end up with roughly 24 oz cooked chicken.

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Step 2: Cook the Vegetables

1. Spray or lightly oil a large skillet.
2. Cook onions and peppers for 8-10 minutes.
3. Add spinach and cook until wilted.
4. Stir in green onions.

Set aside.

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Step 3: Cook the Eggs

1. Whisk together:
   • 8 eggs
   • 2 cups egg whites
   • remaining seasonings
2. Scramble gently until just cooked.

Don't overcook them—they'll cook again when reheated.

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Step 4: Assemble

For each burrito:

• 1 tortilla
• ~3 oz cooked chicken
• ~1/2 cup black beans
• 1/8 of egg mixture
• 1 oz cheese
• 1/8 vegetable mixture

Roll tightly.

---

Freeze

1. Wrap each burrito in parchment paper or foil.
2. Place in a freezer bag.
3. Freeze.

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Reheat

Microwave:

• 2-3 minutes from frozen

Or:

• Microwave 90 seconds
• Finish in a skillet for a crisp tortilla

Add:

• 1/4 avocado
• salsa

after reheating.

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Estimated Nutrition (per burrito)

Approximately:

• Calories: 600-700
• Protein: 42-48g
• Carbs: 40-50g
• Fat: 20-25g
• Fiber: 12-15g

What I'd Pay Attention To

After eating one at 7:00 AM, ask yourself:

• Am I hungry before 11:00?
• Am I comfortably full until noon?
• Do I feel sluggish?

If you're hungry by 10:30-11:00, my first adjustment would be increasing the black beans to 3/4 cup per burrito before increasing the meat. That will add more of the fiber that seems to work well for you in your oatmeal. If you're still hungry after that, then I'd increase the chicken to about 4 oz per burrito.

To try: Golden chicken noodle soup

 Attempt to copy-cat the mian version:

https://chatgpt.com/c/6a14a702-9198-8329-ac29-dee3a1b5a539 

To try: Dhan Saag recipe

Shaukat's recipe is here.  seems quite involved.