Citrus-Soy Smoked Salmon & Avocado Toast

Breakfast · Brunch Dishes

Citrus-Soy Smoked Salmon & Avocado Toast

This loaded toast brings together cool cucumber, avocado and smoked salmon. A quick lime-and-lemon soy dressing and sriracha mayo add sharpness and heat, with sesame and seaweed to finish.
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About this recipe.

Smoked salmon and avocado toast with cucumber, pickled ginger, spicy mayo and a citrus-soy dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup mayonnaise
  • 2 tablespoons sriracha
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice (plus more to season avocado)
  • 3 Persian cucumbers (coarsely chopped)
  • 1 avocado (coarsely chopped)
  • 1 tablespoon finely chopped pickled ginger
  • kosher salt (to taste)
  • 4 oz ready-to-eat smoked salmon (torn into bite-size pieces)
  • 4 slices country-style bread (lightly toasted)
  • toasted sesame seeds (for serving)
  • seasoned toasted seaweed snacks (for serving)

Keep the topping gently mixed

Fold rather than stir vigorously so the avocado and salmon remain in distinct pieces. A little dressing goes a long way over the finished toast.

At the table

Serve one generously topped toast per person, with extra spicy mayo on the side.

The cooking plan

How to make Citrus-Soy Smoked Salmon & Avocado Toast.

  1. Mix the mayonnaise and sriracha in a small bowl. In another bowl, stir the soy sauce, lime juice and measured lemon juice together.

  2. Gently toss the cucumbers, avocado and pickled ginger with a little salt and an extra squeeze of lemon.

  3. Dip the smoked salmon pieces into the citrus-soy dressing, then fold into the cucumber and avocado mixture.

  4. Spread spicy mayo over the toast slices. Add the salmon mixture and a small drizzle of the remaining citrus-soy dressing. Finish with sesame seeds and crumbled seaweed snacks.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Citrus-Soy Smoked Salmon & Avocado Toast

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Smoked salmon and avocado toast with cucumber, pickled ginger, spicy mayo and a citrus-soy dressing.
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Servings: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅓ cup mayonnaise
  • 2 tablespoons sriracha
  • 2 tablespoons soy sauce
  •  
    1 tablespoon fresh lime juice
  •  
    1 tablespoon fresh lemon juice plus more to season avocado
  •  
    3 Persian cucumbers coarsely chopped
  • 1 avocado coarsely chopped
  •  
    1 tablespoon finely chopped pickled ginger
  • kosher salt to taste
  •  
    4 oz ready-to-eat smoked salmon torn into bite-size pieces
  •  
    4 slices country-style bread lightly toasted
  •  
    toasted sesame seeds for serving
  •  
    seasoned toasted seaweed snacks for serving

Equipment

Knife and cutting board
Mixing Bowls (Set)
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the mayonnaise and sriracha in a small bowl. In another bowl, stir the soy sauce, lime juice and measured lemon juice together.
  2. Gently toss the cucumbers, avocado and pickled ginger with a little salt and an extra squeeze of lemon.
  3. Dip the smoked salmon pieces into the citrus-soy dressing, then fold into the cucumber and avocado mixture.
  4. Spread spicy mayo over the toast slices. Add the salmon mixture and a small drizzle of the remaining citrus-soy dressing. Finish with sesame seeds and crumbled seaweed snacks.

Notes

Use ready-to-eat smoked salmon. The citrus dressing adds flavor; it does not cook raw fish.
Assemble close to serving so the toast stays crisp and the avocado holds its shape.

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Merguez & Potato Hash with Tahini Yogurt and Eggs

Breakfast · Brunch Dishes

Merguez & Potato Hash with Tahini Yogurt and Eggs

Potatoes and onion roast beneath pieces of spicy merguez so the vegetables catch the sausage drippings. A lemon-tahini yogurt base and fresh herbs balance the rich hash.
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About this recipe.

Roasted potato and merguez hash over lemon-tahini yogurt, topped with fried eggs and herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 large russet potatoes (scrubbed and sliced 1/2 inch thick)
  • 1 large onion (cut into 1-inch pieces)
  • 5 tablespoons extra-virgin olive oil (divided)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 1/2 teaspoons Diamond Crystal kosher salt (or 1 1/2 teaspoons Morton, divided, plus more for eggs)
  • 1 lb beef or lamb merguez sausage (casings removed)
  • 1 lemon (juice)
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons tahini
  • 3/4 cup coarsely chopped dill, cilantro and/or mint
  • 4 large eggs (use pasteurized shell eggs if serving with soft yolks)
  • flaky sea salt (to finish)
  • freshly ground pepper (to finish)

Let the oven brown the hash

The sausage seasons the vegetables as it roasts. Keep the potatoes evenly sliced and the tray spread out so they cook through before the final broiling step.

At the table

Spoon the hash over the cool yogurt and add an egg to each plate just before serving.

The cooking plan

How to make Merguez & Potato Hash with Tahini Yogurt and Eggs.

  1. Heat the oven to 425°F. On a rimmed baking sheet, toss the potatoes and onion with 2 tablespoons oil, paprika, garlic powder, cumin and 1 1/2 teaspoons Diamond Crystal salt or 1 teaspoon Morton. Spread in one layer and scatter the sausage in roughly 1 1/2-inch clumps over the vegetables.

  2. Roast for 25–28 minutes, until the potatoes are tender and the sausage reaches 160°F. Switch to the broiler and brown the top for about 4 minutes, watching closely.

  3. Meanwhile, stir the lemon juice, yogurt, tahini and remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton together. Set aside.

  4. Toss the roasted hash with about three-quarters of the herbs. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fry the eggs, seasoning with a little salt, until the whites and yolks are firm. For soft yolks, use pasteurized shell eggs.

  5. Spread tahini yogurt on four plates and add the hash and eggs. Finish with the remaining herbs, flaky salt and pepper.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Merguez & Potato Hash with Tahini Yogurt and Eggs

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Roasted potato and merguez hash over lemon-tahini yogurt, topped with fried eggs and herbs.
Print Recipe
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: North African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 large russet potatoes scrubbed and sliced 1/2 inch thick
  •  
    1 large onion cut into 1-inch pieces
  • 5 tablespoons extra-virgin olive oil divided
  •  
    2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  •  
    2 ½ teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons Morton, divided, plus more for eggs
  •  
    1 lb beef or lamb merguez sausage casings removed
  • 1 lemon juice
  •  
    1 cup plain whole-milk yogurt
  •  
    2 tablespoons tahini
  •  
    ¾ cup coarsely chopped dill, cilantro and/or mint
  •  
    4 large eggs use pasteurized shell eggs if serving with soft yolks
  •  
    flaky sea salt to finish
  •  
    freshly ground pepper to finish

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. On a rimmed baking sheet, toss the potatoes and onion with 2 tablespoons oil, paprika, garlic powder, cumin and 1 1/2 teaspoons Diamond Crystal salt or 1 teaspoon Morton. Spread in one layer and scatter the sausage in roughly 1 1/2-inch clumps over the vegetables.
  2. Roast for 25–28 minutes, until the potatoes are tender and the sausage reaches 160°F. Switch to the broiler and brown the top for about 4 minutes, watching closely.
  3. Meanwhile, stir the lemon juice, yogurt, tahini and remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton together. Set aside.
  4. Toss the roasted hash with about three-quarters of the herbs. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fry the eggs, seasoning with a little salt, until the whites and yolks are firm. For soft yolks, use pasteurized shell eggs.
  5. Spread tahini yogurt on four plates and add the hash and eggs. Finish with the remaining herbs, flaky salt and pepper.

Notes

Serves four with one egg each; the hash can also make six smaller side portions.
Beef or lamb sausage needs to reach 160°F. If substituting a poultry sausage, cook it to 165°F.
No complete total time is specified.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Korean-Inspired Chicken & Rice Porridge (Dak Juk)

Breakfast · Dinner

Korean-Inspired Chicken & Rice Porridge (Dak Juk)

Chicken poaches with ginger, garlic and scallion to make the broth for this comforting rice porridge. Shred the cooked chicken, mash the softened garlic and finish each bowl with sesame oil and sliced scallions.
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About this recipe.

Creamy chicken and rice porridge with ginger, garlic, scallions and a sesame-soy finish.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 scallions
  • 5 garlic cloves
  • 1 1-inch piece ginger (peeled and thinly sliced)
  • 1 lb boneless skinless chicken breasts (about 4 small; cut larger breasts in half)
  • 5 cups water (for poaching)
  • 1 cup short- or medium-grain rice (or glutinous rice)
  • 2 tablespoons toasted sesame oil (divided, plus more to serve)
  • 1 medium carrot (peeled and finely chopped)
  • 1 large shallot (finely chopped)
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton, divided, plus more to taste)
  • freshly ground black pepper (to taste)
  • 2 cups water (for porridge, plus extra if needed)
  • 1 tablespoon soy sauce (plus more to serve)
  • toasted sesame seeds (for serving)

Build the porridge with the poaching broth

The rice cooks in the same liquid that flavored and cooked the chicken. Some shredded chicken goes into the pot and some stays on top, giving the finished bowls a mix of textures.

At the table

Serve hot with soy sauce, sesame oil and sesame seeds available for finishing.

The cooking plan

How to make Korean-Inspired Chicken & Rice Porridge (Dak Juk).

  1. Put the white and pale green part of one scallion in a medium pot; reserve its dark green top for another use. Thinly slice the other two scallions for serving. Add the garlic, ginger, chicken and poaching water to the pot. Bring to a vigorous boil, remove from the heat, cover and leave for about 15 minutes. Check that the chicken reaches 165°F; if not, return to a gentle simmer until it does.

  2. Meanwhile, rinse the rice in several changes of water until the water is nearly clear, then drain. Transfer the cooked chicken and garlic to a clean board. Strain the poaching broth, keeping about 5 cups and discarding the other solids.

  3. Heat 1 tablespoon sesame oil in a heavy medium pot over medium heat. Stir the rice for about 1 minute, then add the carrot and shallot with a little salt and pepper. Cook for about 2 minutes, until the shallot is translucent.

  4. Add the reserved broth, 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton, and the porridge water. Bring to a boil over medium-high heat. Lower to medium-low, partly cover and simmer for 25–30 minutes, stirring occasionally, until creamy and porridge-like. Add water 1/4 cup at a time if it becomes too thick.

  5. Shred the chicken and mash the cooked garlic. Mix them with the soy sauce, remaining tablespoon sesame oil and remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton. Season with pepper.

  6. Stir half the chicken mixture and most of the sliced scallions into the porridge. Ladle into bowls and top with the remaining chicken and scallions. Finish with sesame seeds and extra soy sauce or sesame oil to taste.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Korean-Inspired Chicken & Rice Porridge (Dak Juk)

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Creamy chicken and rice porridge with ginger, garlic, scallions and a sesame-soy finish.
Print Recipe
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Korean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 scallions
  •  
    5 garlic cloves
  •  
    1 1-inch piece ginger peeled and thinly sliced
  •  
    1 lb boneless skinless chicken breasts about 4 small; cut larger breasts in half
  • 5 cups water for poaching
  •  
    1 cup short- or medium-grain rice or glutinous rice
  •  
    2 tablespoons toasted sesame oil divided, plus more to serve
  •  
    1 medium carrots peeled and finely chopped
  •  
    1 large shallots finely chopped
  •  
    3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton, divided, plus more to taste
  •  
    freshly ground black pepper to taste
  • 2 cups water for porridge, plus extra if needed
  • 1 tablespoon soy sauce plus more to serve
  •  
    toasted sesame seeds for serving

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the white and pale green part of one scallion in a medium pot; reserve its dark green top for another use. Thinly slice the other two scallions for serving. Add the garlic, ginger, chicken and poaching water to the pot. Bring to a vigorous boil, remove from the heat, cover and leave for about 15 minutes. Check that the chicken reaches 165°F; if not, return to a gentle simmer until it does.
  2. Meanwhile, rinse the rice in several changes of water until the water is nearly clear, then drain. Transfer the cooked chicken and garlic to a clean board. Strain the poaching broth, keeping about 5 cups and discarding the other solids.
  3. Heat 1 tablespoon sesame oil in a heavy medium pot over medium heat. Stir the rice for about 1 minute, then add the carrot and shallot with a little salt and pepper. Cook for about 2 minutes, until the shallot is translucent.
  4. Add the reserved broth, 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton, and the porridge water. Bring to a boil over medium-high heat. Lower to medium-low, partly cover and simmer for 25–30 minutes, stirring occasionally, until creamy and porridge-like. Add water 1/4 cup at a time if it becomes too thick.
  5. Shred the chicken and mash the cooked garlic. Mix them with the soy sauce, remaining tablespoon sesame oil and remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton. Season with pepper.
  6. Stir half the chicken mixture and most of the sliced scallions into the porridge. Ladle into bowls and top with the remaining chicken and scallions. Finish with sesame seeds and extra soy sauce or sesame oil to taste.

Notes

Check the poached chicken for 165°F instead of relying only on the covered standing time.
Stir the porridge periodically so the rice does not catch on the bottom. No complete total time is specified.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Cajun Chicken Gravy with Folded Sour Cream Biscuits

Brunch Dishes · Dinner

Cajun Chicken Gravy with Folded Sour Cream Biscuits

Ground chicken, onion, celery and red pepper make a hearty Cajun-inspired gravy. Folded sour cream biscuits bake while the gravy comes together, ready for soaking up the sauce.
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About this recipe.

Cajun-seasoned chicken and vegetable gravy with four large, folded sour cream biscuits.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Biscuits

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton, plus a little for tops)
  • 1/2 cup cold unsalted butter (cut into small pieces)
  • 1 cup sour cream
  • 1 tablespoon sour cream (for brushing, thinned with a drizzle of water)

Chicken gravy

  • 2 teaspoons vegetable oil
  • 1 lb ground chicken
  • 2 teaspoons salt-free Cajun seasoning (for chicken)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton)
  • 3 tablespoons unsalted butter
  • 1 small onion (finely chopped)
  • 1 small red bell pepper (finely chopped)
  • 2 celery stalks (finely chopped)
  • 1 tablespoon salt-free Cajun seasoning (for vegetables)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton)
  • freshly ground black pepper (to taste)
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon crushed red pepper
  • coarsely chopped parsley (for serving)

Fold the dough without overworking it

Two folds help build the biscuit layers. Keep the butter cold and stop handling the dough once it holds the final rectangle.

At the table

Serve one large biscuit per person beside or over the warm chicken gravy.

The cooking plan

How to make Cajun Chicken Gravy with Folded Sour Cream Biscuits.

  1. Heat the oven to 425°F with a middle rack. Pulse the baking powder, baking soda, biscuit flour and biscuit salt in a food processor. Add the cold biscuit butter and pulse until the largest pieces are pea-size. Transfer to a bowl and fold in 1 cup sour cream.

  2. Pat the dough into a rectangle on a work surface. Fold in half and pat out again, then repeat once more. Shape into an 8-by-4-inch rectangle and cut into four equal pieces. Set on a parchment-lined baking sheet.

  3. Thin the separate tablespoon sour cream with a drizzle of water to a brushable consistency. Brush onto the biscuits and sprinkle with a little salt. Bake for 18–22 minutes, rotating the sheet once, until golden.

  4. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, 2 teaspoons Cajun seasoning and its measured chicken salt. Break up and cook for about 5 minutes, or until browned and cooked through to 165°F. Transfer to a clean plate.

  5. Melt the gravy butter in the same skillet. Add the onion, pepper, celery, tablespoon Cajun seasoning, remaining measured salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.

  6. Stir in the gravy flour for about 2 minutes, until golden. Lower to medium-low and gradually stir in the milk, pausing as it thickens. Continue for about 4 minutes; leave the gravy slightly loose because the chicken will thicken it further.

  7. Stir in the vinegar, crushed red pepper and cooked chicken. Warm through, taste and adjust seasoning. Finish with parsley and serve with the biscuits.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Cajun Chicken Gravy with Folded Sour Cream Biscuits

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Cajun-seasoned chicken and vegetable gravy with four large, folded sour cream biscuits.
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Servings: 4 servings
Course: Brunch, Dinner
Cuisine: Cajun-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Biscuits
  •  
    1 teaspoon baking powder
  •  
    ½ teaspoon baking soda
  • 2 cups all-purpose flour
  •  
    1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton, plus a little for tops
  •  
    ½ cup cold unsalted butter cut into small pieces
  • 1 cup sour cream
  • 1 tablespoon sour cream for brushing, thinned with a drizzle of water
Chicken gravy
  • 2 teaspoons vegetable oil
  •  
    1 lb ground chicken
  •  
    2 teaspoons salt-free Cajun seasoning for chicken
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton
  • 3 tablespoons unsalted butter
  •  
    1 small onion finely chopped
  •  
    1 small red bell pepper finely chopped
  •  
    2 celery stalks finely chopped
  •  
    1 tablespoon salt-free Cajun seasoning for vegetables
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton
  •  
    freshly ground black pepper to taste
  • 3 tablespoons all-purpose flour
  •  
    2 ½ cups whole milk
  •  
    1 teaspoon apple cider vinegar
  •  
    ½ teaspoon crushed red pepper
  •  
    coarsely chopped parsley for serving

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Parchment paper
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F with a middle rack. Pulse the baking powder, baking soda, biscuit flour and biscuit salt in a food processor. Add the cold biscuit butter and pulse until the largest pieces are pea-size. Transfer to a bowl and fold in 1 cup sour cream.
  2. Pat the dough into a rectangle on a work surface. Fold in half and pat out again, then repeat once more. Shape into an 8-by-4-inch rectangle and cut into four equal pieces. Set on a parchment-lined baking sheet.
  3. Thin the separate tablespoon sour cream with a drizzle of water to a brushable consistency. Brush onto the biscuits and sprinkle with a little salt. Bake for 18–22 minutes, rotating the sheet once, until golden.
  4. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, 2 teaspoons Cajun seasoning and its measured chicken salt. Break up and cook for about 5 minutes, or until browned and cooked through to 165°F. Transfer to a clean plate.
  5. Melt the gravy butter in the same skillet. Add the onion, pepper, celery, tablespoon Cajun seasoning, remaining measured salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.
  6. Stir in the gravy flour for about 2 minutes, until golden. Lower to medium-low and gradually stir in the milk, pausing as it thickens. Continue for about 4 minutes; leave the gravy slightly loose because the chicken will thicken it further.
  7. Stir in the vinegar, crushed red pepper and cooked chicken. Warm through, taste and adjust seasoning. Finish with parsley and serve with the biscuits.

Notes

Use a salt-free Cajun blend so the measured salt remains under your control.
The biscuit and gravy flour, butter, sour cream and salt amounts are listed separately for clarity and serving adjustment.
No complete total time is specified; the biscuits and gravy can cook alongside each other.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Peanut-Coconut Braised Chicken & Collards

Dinner · Main Dishes

Peanut-Coconut Braised Chicken & Collards

Peanut butter thickens a tomato-coconut broth around chicken thighs and collard greens. Garlic, thyme, Scotch bonnet and chipotle bring depth, and the covered oven braise gives the greens time to soften.
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6 servings

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About this recipe.

Chicken thighs and collard greens braised in a tomato, coconut and peanut sauce with chile and thyme.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 large bunch collard greens
  • 3 lb boneless skinless chicken thighs (cut into 3-inch pieces)
  • 1 teaspoon freshly ground black pepper
  • 7 teaspoons Diamond Crystal kosher salt (or 4 teaspoons Morton for the base recipe, divided)
  • 3 tablespoons avocado or vegetable oil
  • 2 medium red onions (thinly sliced)
  • 15 large garlic cloves (finely chopped)
  • 1 Scotch bonnet or habanero chile (finely chopped)
  • 1/4 cup tomato paste
  • 1 14.5-oz can diced tomatoes
  • 1/2 cup natural peanut butter
  • 1 tablespoon chipotle chile powder
  • 1 tablespoon dried thyme
  • 2 cups unsweetened coconut milk (measure 2 cups; this uses part of two 13.5-oz cans)
  • steamed white rice (for serving)
  • lemon wedges (for serving)

Use the collard stems as well as the leaves

Finely chopped stems soften during the braise. Stir the peanut butter thoroughly into the tomato-coconut liquid before adding the greens so the sauce surrounds them evenly.

At the table

Serve over rice with lemon wedges for squeezing over the rich sauce.

The cooking plan

How to make Peanut-Coconut Braised Chicken & Collards.

  1. Heat the oven to 375°F. Remove the collard ribs and stems and finely chop them, then chop the leaves. Keep both for the pot.

  2. Season the chicken with the pepper and 1 tablespoon Diamond Crystal salt or 1 3/4 teaspoons Morton. Heat the oil in a large oven-safe Dutch oven over medium-high heat. Brown the chicken in batches if needed, about 5 minutes per side. Transfer briefly to a plate; it is not fully cooked yet and will finish in the braise.

  3. Lower the heat to medium. Cook the onions, garlic and remaining 1 tablespoon plus 1 teaspoon Diamond Crystal salt or 2 1/4 teaspoons Morton for about 5 minutes, stirring occasionally, until golden and tender. Stir in the chile and tomato paste for about 2 minutes.

  4. Add the diced tomatoes, peanut butter, chipotle powder, thyme and measured coconut milk. Stir well and bring to a simmer. Add the collards and return the chicken and its juices promptly to the pot.

  5. Cover and transfer to the oven. Braise for 30–35 minutes, until the greens are tender and the chicken reaches 165°F in its thickest pieces. Serve with rice and lemon wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Peanut-Coconut Braised Chicken & Collards

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Chicken thighs and collard greens braised in a tomato, coconut and peanut sauce with chile and thyme.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    1 large bunch collard greens
  •  
    3 lb boneless skinless chicken thighs cut into 3-inch pieces
  •  
    1 teaspoon freshly ground black pepper
  •  
    7 teaspoons Diamond Crystal kosher salt or 4 teaspoons Morton for the base recipe, divided
  •  
    3 tablespoons avocado or vegetable oil
  •  
    2 medium red onion thinly sliced
  •  
    15 large garlic cloves finely chopped
  •  
    1 Scotch bonnet or habanero chile finely chopped
  • ¼ cup tomato paste
  •  
    1 14.5-oz can diced tomatoes
  •  
    ½ cup natural peanut butter
  •  
    1 tablespoon chipotle chile powder
  •  
    1 tablespoon dried thyme
  •  
    2 cups unsweetened coconut milk measure 2 cups; this uses part of two 13.5-oz cans
  •  
    steamed white rice for serving
  •  
    lemon wedges for serving

Equipment

Large Dutch Oven
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F. Remove the collard ribs and stems and finely chop them, then chop the leaves. Keep both for the pot.
  2. Season the chicken with the pepper and 1 tablespoon Diamond Crystal salt or 1 3/4 teaspoons Morton. Heat the oil in a large oven-safe Dutch oven over medium-high heat. Brown the chicken in batches if needed, about 5 minutes per side. Transfer briefly to a plate; it is not fully cooked yet and will finish in the braise.
  3. Lower the heat to medium. Cook the onions, garlic and remaining 1 tablespoon plus 1 teaspoon Diamond Crystal salt or 2 1/4 teaspoons Morton for about 5 minutes, stirring occasionally, until golden and tender. Stir in the chile and tomato paste for about 2 minutes.
  4. Add the diced tomatoes, peanut butter, chipotle powder, thyme and measured coconut milk. Stir well and bring to a simmer. Add the collards and return the chicken and its juices promptly to the pot.
  5. Cover and transfer to the oven. Braise for 30–35 minutes, until the greens are tender and the chicken reaches 165°F in its thickest pieces. Serve with rice and lemon wedges.

Notes

Makes 4 generous or 6 smaller servings.
The coconut milk quantity is 2 cups, not two full cans.
The salt is divided between chicken and vegetables. Use the stated conversion for your brand rather than measuring Diamond Crystal and Morton interchangeably.

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Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs

Dinner · Main Dishes

Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs

Cabbage wedges roast first, then cod joins the tray for a short final cook. A ginger-cilantro paste flavors both, and a fresh mint and shallot mixture finishes the plate.
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Serves
6 servings

Bring it to the table

About this recipe.

Roasted cabbage and cod with a ginger-cilantro marinade, mint, shallot and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 garlic cloves
  • 1 5-inch piece ginger (peeled and coarsely chopped)
  • 1/2 serrano chile (stem removed)
  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • 2 tablespoons black peppercorns
  • 1/2 bunch cilantro (leaves and stems)
  • 1/3 cup cilantro leaves and tender stems (for herb topping)
  • 2 small shallots (thinly sliced, divided)
  • 1/2 cup avocado or vegetable oil (divided)
  • 3 1/2 teaspoons Diamond Crystal kosher salt (or 2 teaspoons Morton for the base recipe, divided; extra only to season cabbage)
  • 2 lb cod fillet (cut into 6–8 pieces)
  • 1 small green cabbage (about 2 lb, cut into 8 wedges about 1 1/2 inches thick)
  • 1/3 cup mint leaves
  • 1 tablespoon extra-virgin olive oil
  • lime wedges (for serving)

Give the cabbage a head start

The cabbage needs considerably longer in the oven than the fish. Roast and turn it first, then add the cod so both can finish together.

At the table

Arrange the wedges beside the fish and scatter the herb mixture over them just before serving.

The cooking plan

How to make Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs.

  1. Heat the oven to 425°F. Blend the garlic, ginger, serrano, fish sauce, honey, peppercorns, half-bunch cilantro, one shallot, 1/4 cup avocado oil and 1 tablespoon Diamond Crystal salt or 1 3/4 teaspoons Morton until smooth. Divide the paste into two separate portions. Coat the cod with one half and refrigerate while the cabbage roasts. Keep the other half free of raw-fish contact.

  2. Arrange the cabbage wedges on a rimmed baking sheet. Drizzle the cut surfaces with the remaining 1/4 cup avocado oil and season with a little extra salt. Roast for 20–25 minutes, until the tops begin to char. Turn carefully and roast for about 10 minutes more, until just tender.

  3. Spoon the clean reserved half of the paste over the cabbage. Arrange the cod on and around the wedges and roast for about 10–12 minutes, continuing as needed until the thickest fish pieces reach 145°F.

  4. Toss the mint, olive oil, measured cilantro leaves, remaining shallot and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton in a bowl.

  5. Transfer fish and cabbage to plates, add the fresh herb mixture and serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs

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Roasted cabbage and cod with a ginger-cilantro marinade, mint, shallot and lime.
Print Recipe
Servings: 6 servings
Course: Dinner
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    3 garlic cloves
  •  
    1 5-inch piece ginger peeled and coarsely chopped
  •  
    ½ serrano chile stem removed
  •  
    3 tablespoons fish sauce
  •  
    2 tablespoons honey
  •  
    2 tablespoons black peppercorns
  •  
    ½ bunch cilantro leaves and stems
  •  
    ⅓ cup cilantro leaves and tender stems for herb topping
  •  
    2 small shallots thinly sliced, divided
  •  
    ½ cup avocado or vegetable oil divided
  •  
    3 ½ teaspoons Diamond Crystal kosher salt or 2 teaspoons Morton for the base recipe, divided; extra only to season cabbage
  •  
    2 lb cod fillet cut into 6–8 pieces
  •  
    1 small green cabbage about 2 lb, cut into 8 wedges about 1 1/2 inches thick
  •  
    ⅓ cup mint leaves
  • 1 tablespoon extra-virgin olive oil
  •  
    lime wedges for serving

Equipment

Instant-read thermometer
Knife and cutting board
Mixing bowl
Rimmed baking sheet
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Blend the garlic, ginger, serrano, fish sauce, honey, peppercorns, half-bunch cilantro, one shallot, 1/4 cup avocado oil and 1 tablespoon Diamond Crystal salt or 1 3/4 teaspoons Morton until smooth. Divide the paste into two separate portions. Coat the cod with one half and refrigerate while the cabbage roasts. Keep the other half free of raw-fish contact.
  2. Arrange the cabbage wedges on a rimmed baking sheet. Drizzle the cut surfaces with the remaining 1/4 cup avocado oil and season with a little extra salt. Roast for 20–25 minutes, until the tops begin to char. Turn carefully and roast for about 10 minutes more, until just tender.
  3. Spoon the clean reserved half of the paste over the cabbage. Arrange the cod on and around the wedges and roast for about 10–12 minutes, continuing as needed until the thickest fish pieces reach 145°F.
  4. Toss the mint, olive oil, measured cilantro leaves, remaining shallot and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton in a bowl.
  5. Transfer fish and cabbage to plates, add the fresh herb mixture and serve with lime wedges.

Notes

Makes 4 generous or 6 smaller servings.
Split the marinade before coating the raw fish so the cabbage portion stays separate.
Fish thickness affects the final roasting time. Check for 145°F.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.