Sheik al Mehshee (Keto and Primal)

IMG_1921

This past Thursday, I went to a Lebanese cooking class at CENTRAL MARKET, the shmancy grocery store next door to us (I mean really, could we live next to a more awesome place?).  It was an AWESOME class, where most of the recipes were adapted from recipes in ROSE WATER AND ORANGE BLOSSOMS, one of my favorite Lebanese cookbooks.  There’s something you should know though: I don’t particularly like eggplant, and I’m not much for tomato sauce, both of which are key components in this dish.  That being said, I LOVE the eggplant in this dish.  Still not big on tomato sauce (plus, it has like 40 bajillion carbs), so I altered the sauce a bit.  Okay, a lot.  It doesn’t really resemble the original sauce at all, other than it contains tomatoes and ground beef.

So, I turned it into a tomato cream sauce (hello, more fat), took out the carby onions, changed up the spices, and added layers of cheese.  Next time I might toss some ricotta in there as well, but I didn’t have any to work with tonight.  Oh well.  According to my husband, he could eat the whole pan, so I guess that means it’s good.  Seriously though, it’s delicious.

Sheik al Mehshee (Keto and Primal)

Serves 4

Nutrition info per serving: Calories (504), Total Fat (44.8 g), Saturated Fat (11.4 g), Total Carbs (11.8 g), Fiber (4.8 g), Net carbs (7 g), Sugars (6.2 g), Protein (18.1 g)

1.5# eggplant, 1/8-1/4″ slices

3 Tbsp extra virgin olive oil

Sea salt

3/4# ground beef (or lamb)

1 tsp garlic powder

1 Tbsp Lebanese Seven Spice

1/2 tsp cinnamon

1 can stewed tomatoes

1/4 C heavy cream

1/3 C pine nuts

8 oz shredded mozzarella

1.- Set oven to broil.  Line a baking sheet with foil.  Trim each end of the eggplant, then slice and place on baking sheet.  Brush each slice with olive oil and sprinkle with salt.  Broil until deep brown (about 10-15 minutes per side).

2.- Adjust oven temperature to 375.  In skillet over medium-high heat, brown ground beef.  Season with 1/2-1 tsp sea salt, 1 tsp garlic powder, 1 Tbsp Lebanese Seven Spice, and 1/2 tsp cinnamon.  Stir well and cook until browned.  Add stewed tomatoes and crush up with the meat.  Add in heavy cream and simmer a few minutes until the sauce starts to thicken and spices are incorporated.

3.- Lightly oil an 8×8 square baking dish.  Spread a couple spoonfuls of the sauce on the bottom of the dish.  Layer some eggplant, then cheese, then pine nuts, then more sauce.  Repeat layers, ending with eggplant on top.  Cover with foil and bake for 80 minutes.  Remove the foil, spread another layer of mozzarella, then put back in the oven, uncovered, for another 15 minutes, until cheese is brown and bubbling.  Let cool a few minutes before serving.

 

How to Build a Mezze Platter (Primal and Mostly Keto)

Mezze 1

I had some friends over this past weekend for one of the 2-3 days per year that I deem to be “spa day.”  Basically, I gather up a bunch of body/home product recipes that I want to try out, and a few times a year I make a bunch of them all day.  Many of them become standard holiday gifts that we give out.  Usually I do it alone, but I decided that it would be fun with other people, along with wine and (of course) food.  I’m Italian and Lebanese, so both of my nationalities are known for feeding people.  That’s just what we do.  I’ve all but given up most Italian foods, as pretty much none of them work within the confines of a keto diet; however, many Middle Eastern dishes can become compliant (you just omit the bread).  In the Italian culture, one would make an antipasti plate.  In the Lebanese culture, the equivalent dish is called a mezze platter.  Typically the dishes are HUGE–like, between one and three feet in diameter–and are packed full of food.  You can put basically anything you want on the plate, but the purpose is for everyone to eat off of the communal plate.  Part of the enjoyment of the food is in sharing the food, so this is very important.

 

Tzatziki

Tzatziki (2)

Tabbouleh

Tabbouleh

Zucchini Hummus

Hummus

Dip/Salad Trio

Mezze 2

Some of the things I put on my platter weren’t entirely low-carb (hello, figs); however, I just avoided those.  If you look up “mezze platter,” you will find thousands of things you can include…but here is what I chose for this:

Seriously, making mezze for your gatherings will free up way more of your time so you can actually enjoy yourself.  Take it from someone who plans 78-course elaborate dinners on the regular…for this one, I got to breathe and eat…the whole time.

Zucchini Hummus

Approximately 15 servings

Nutrition per serving: Calories (115), Fat (10.5 total, 1.6 sat), Carbs (3.4 total, 1.6 fiber, 1.8 net), Protein (2.9)

3-4 zucchini, peeled and chopped (about 3 C)

1/2 C fresh lemon juice

3/4 C tahini

3 Tbsp extra virgin olive oil

1 Tbsp cumin

1 tsp sea salt

1/2 tsp ground pepper

4 cloves garlic, peeled

Paprika to garnish

1.- Put everything in a blender.  Blend on high until creamy (about 60-90 seconds).

2.- Pour into container and chill for at least 30 minutes before serving.  This will thicken up a little while chilling, but it is a thinner consistency than hummus made with chickpeas.

More Amazing Pizza! (Keto and Primal)

Fran's Pizza

I didn’t think it could get better than the last pizza crust I posted, but it can, and it did.  One of my friends made some changes to an existing recipe, and of course I asked for the recipe while having lunch at her house.  Then I made a few more changes (because I can’t be trusted to make any recipe–including my own–the way it’s written) and now we have this!  This is the most bread-like grain-free crust I’ve ever tasted.  I would go out on a limb and say that once you press this out, you could use a biscuit cutter to make rounds of this and use it for sandwiches.  It’s that good.

It has 21 grams of fat per piece, and almost 7 grams of fiber per piece, to boot.  Delicious and nutritious!  Make some tonight!

Pizza (Keto and Primal)

9 “square” servings

Nutrition:  283 calories, 20.9 g fat, 10.5 g saturated fat, 11.6 g carbs (6.6 g fiber, 2.5 g sugar, 5 g net carbs), 17.8 g protein

2 C shredded mozzarella

3 T cream cheese

1 egg

1/4 C almond flour

1/2 C coconut flour

2 Tbsp ground flax seeds

2 Tbsp psyllium husks

2 Tbsp chia seeds

1 Tbsp Italian seasoning

1/2 tsp garlic powder

1.- Heat oven to 425.  In lg microwave-safe bowl, heat mozzarella and cream cheese for 60 seconds.  Stir and heat another 20-30 seconds.

2.- Stir in egg, almond flour, coconut flour, flax seeds, psyllium husk, chia seeds, and seasonings.  Mix well.  The easiest way to do this is to put on gloves and use your hands to knead it like bread dough.

3.- Oil your hands and press this out on a silpat-lined baking sheet.  Poke some small holes with a fork to prevent bubbling.  Bake 8-10 minutes.  Remove and pop any bubbles that may have formed.  Top with some tomato sauce, cheese, and toppings (the nutrition for this pizza is based on cheese, pepperoni, and mushrooms).  Bake another 8-10 minutes.

Chicken Curry Meatballs with Smokey Bacon Cream (Keto and Whole30)

IMG_0022

I’m pretty sure that these could be made with any meat, but today, I made them with chicken.  They had a fantastic flavor!  And the sauce?  All bets are off.  I’m going to make the sauce to put on pretty much everything.  I mean…bacon…coconut milk…where can you go wrong?

Full disclosure: these meatballs are pretty dense.  They’ll be small, but they pack a mad nutritional punch.  Per meatball, you’re looking at 11.2 grams of fat with half of it being saturated, 2.5 grams of carbs with just over half of that as fiber, 9 grams of protein, and the addition of chia seeds and ground flax meal.  That combined with the bacon fat and coconut milk…I ate three of them and was finished for the night.  They would also be good in a lettuce wrap, but tonight we ate them by their lonesome.

Buon appetito!

Chicken Curry Meatballs with Smokey Bacon Coconut Cream (Keto and Whole30)

20 servings

Nutrition per serving: 138 calories, 11.2 g fat (5.6 g saturated), 2.5 g carbs (1.3 g fiber, 1.2 g net carbs), 0.3 g sugar, 8.9 g protein

1# ground chicken

3 Tbsp coconut flour

2 Tbsp chia seeds

2 Tbsp ground flax meal

1 large egg + 1 large egg yolk

4 cloves garlic, minced

1/2 ground turmeric

4 tsp curry powder, divided

1 tsp red curry paste

Salt

1 C canned full-fat coconut milk

6 oz bacon, chopped

Coconut oil

1.-In large bowl, mix chicken, coconut flour, chia seeds, ground flax meal, egg and yolk, garlic, spices, and 2 tsp curry paste in a bowl.  Mix until well combined.  Form into 20 small meatballs and chill for at least 30 minutes.

2.-Cook bacon in a large skillet over medium heat until crispy.  Remove and set aside.  Remove all but 1 Tbsp bacon grease.  To the bacon grease, add 1 Tbsp coconut oil.  When hot, add meatballs and brown for 30-40 seconds on each side.  Add coconut milk and 2 tsp curry paste.  Mix the paste into the sauce and cover pan.  When the coconut milk comes to a simmer, turn the heat down to medium-low and let cook for 6-8 more minutes.  Remove lid and stir to coat the meatballs with sauce.

3.-Serve with chopped basil or cilantro.  You could also serve this over cauli-rice.

Bacon-Wrapped Spinach and Pancetta Stuffed Portobello Caps (Keto and Primal)

Bacon-Wrapped Creamy Spinach and Pancetta Stuffed Portobellos

I love portobello mushrooms.  Like, when I was younger and used to hang out at the sheet music store pretty much every day (don’t judge–I’m a nerd), I would order a portobello burger from the restaurant next door pretty much every day.  They’re perfect.  They’re even more perfect when they’re stuffed with delicious creamy things.  But what would make it even better?  Wrapping it in bacon, duh.

These were something that I just sort of conceptualized this past weekend while I was sitting at the San Antonio Stars game with my son and a friend.  Magically, they were PERFECT on the first try.  Do you know how often that happens?  I can count on one hand the amount of times that has happened and not needed any tweaking.  Side bar: they are perfect as is; however, I really want to try these next time with pine nuts.

Bacon-Wrapped Spinach and Pancetta Stuffed Portobello Caps

Makes 4 caps

Nutrition per cap: Calories (165), Total Fat (12.3 g), Saturated Fat (4.7 g), Cholesterol (24.6 mg), Sodium (420.3 mg), Total Carbs (3.6 g), Fiber (1.2 g), Sugars (0.7 g), Net Carbs (2.4 g), Protein (8.5 g)

4 portobello caps

5 oz frozen spinach, thawed and drained

2 Tbsp cream cheese, room temp

1 Tbsp sour cream

1/4 C grated Parmesan

1 oz pancetta

3 cloves garlic, minced

1/4 C chopped pecans, walnuts, or pine nuts

Salt and pepper, to taste

8 pieces of bacon

Olive oil

1.- Clean out portobello caps (scrape out gills and cut out stem) and brush them lightly with olive oil.  Sprinkle with salt on both sides.  Place on foil-lined baking sheet and broil for 5 minutes on each side.

2.- Drain and squeeze spinach to remove excess water.  Lightly saute chopped pancetta over medium heat until heated through.  In medium bowl, mix cream cheese and sour cream until smooth.  Stir in spinach, pancetta, garlic, Parmesan, nuts, salt, and pepper.  Spoon about 1/4 C into each portobello cap.

3.- Place two bacon slices side-by-side on a cutting board or piece of plastic film.  Set the cap down and pull the bacon edges over, wrapping the cap.  Wrap each cap individually in plastic film and place on plate.  When all caps are wrapped and on the plate, chill for at least an hour.

4.- Heat oven to 400.  Place caps on foil-lined baking sheet.  Bake for 20-25 minutes, until bacon is starting to crisp around the edges.

 

 

Lamb Kafta and Tzatziki (Keto and Primal–the Meatballs are Whole30 Compliant)

Lamb Kafta Meatballs

You all know how much I love Middle Eastern food.  There is no other set of flavors in the world that come close to competing.  The only thing about that is…Middle Eastern cuisine can be heavy on the bread.  I mean, many of the countries don’t even use utensils.  They just use pita.  And really, who wouldn’t rather use bread as a utensil?

I messed around with a few of my kafta recipes and found a good mixture of them that doesn’t use bread crumbs, nuts. or any other starch as filler, and they turned out perfectly!  They were so perfectly tender, juicy, and delicious!  The most important part is to use a food processor of some sort when making the meat mixture.  That way, everything was mixed (and further minced) really well.  The tzatziki lends itself well to the meatballs, as well as the lamb shawarma I made tonight (recipe to follow soon).  I might even eat it like yogurt–it has just under 1 g carbs per tablespoon (it’s about 0.7 g per tablespoon), but it’s not something you’ll eat huge quantities of.  Raw garlic can get spicy!

You can likely make these with any meat mince, but traditionally, they would be lamb.  Unless you REALLY don’t like lamb, try it out before you change up the meat.  It’s to die for!

Lamb Kafta

18 servings (1 meatball per serving)

Nutrition per serving: Calories (50), Fat (3.1 g), Saturated Fat (1.1 g), Cholesterol (15.7 mg), Sodium (15), Carbs (0.1 g), Protein (5.1 g)

1# ground lamb

1 Tbsp chopped mint

1 Tbsp chopped cilantro

2 Tbsp fresh thyme

2 cloves minced garlic

1 tsp ground coriander

1 tsp kosher salt

1 tsp ground cumin

1/2 tsp onion powder

1/2 tsp allspice

1/4 tsp paprika

1/4 tsp oregano

1/2 tsp curry powder

1/4 tsp ground pepper

1.- Heat oven to 350 and line a baking sheet with parchment paper.  Finely chop mint, cilantro, and time.

2.- In the bowl of a food processor, break up the ground lamb into a few chunks.  Add spices, chopped herbs, and garlic.  Pulse for a minute or two until the meat is well-mixed and becoming smooth.

3.- Roll into 15-20 meatballs (I made 18, so the nutrition is based on 18 meatballs) and place on baking sheet.  Cook in oven for 18-20 minutes.  Serve with tzatziki.

Tzatziki

Makes about 3 C.  Serving size is 1 Tbsp.

Nutrition: Calories (20), Fat (1.6 g), Saturated Fat (0.5 g), Cholesterol (1.6 mg), Sodium (3.4 mg), Total Carbs (0.7 g), Sugar (0.5 g), Protein (0.9 g)

16 oz full-fat Greek yogurt (2 C)

2 large cucumbers, peeled, seeded, and diced (set back 1/2 cucumber’s worth of fine dice in a bowl and save)

1 tsp basil

1 tsp tarragon

2 tsp chopped mint

2 tsp chopped dill

5 cloves garlic, peeled and minced

1/4 C extra virgin olive oil

juice of 1 lemon

salt and pepper to taste

1.- Put everything except the reserved cucumber mince in a food processor or blender.  Pulse until mixed well.

2.- Pour into bowl, stir in reserved cucumber, and season with salt and pepper to taste.  I added about a tsp of Lebanese seven-spice as well, but that’s just a personal preference.

3.- Chill at least 30 minutes before serving.  This goes well with pretty much every meat on the planet.

 

 

Artichoke Dip Chicken (Keto and Primal)

Keto Artichoke Chicken

One of my favorite things in the world is artichoke dip…but a specific artichoke dip from a local place here called Cerroni’s Purple Garlic.  I don’t know what it is about it (though I think they may have recently changed their recipe), but it has this great flavor, texture, and the way they serve it is great!  First, it is generally still bubbling when they bring it out.  Like…for 10 minutes after it gets to your table.  They serve it with a basket of toasted bread.  It’s all I want to eat when we go there.  If I could, I would make it my entire meal.  Alas, I found out they use flour in it, so I can’t even get it and eat it without the bread (yes, it’s good enough to just eat with a spoon).  At one point a few weeks ago, I started trying to replicate it, and though I’ve gotten close, I’m not a dead ringer yet.  That being said, artichoke dip with fried chicken is DELIGHTFUL.

There are two ways that I cook this, and I’ll let you decide which way you make it: chicken on top, or chicken on bottom.  If you cook the chicken on top, the skin retains that great crisp that you work hard to get in the pan, prior to baking.  BUT…if you pile the artichoke dip on top of the chicken, it really keeps the chicken moist and the flavor soaks in.  It’s good both ways, so try it both ways and see how you like it.  This is also one of those meals that usually holds me over for 15-20 hours before I eat again, depending on what I ate prior to this.

Artichoke Dip Chicken

Serves 4

4 chicken thighs (bone-in, skin-on)

1/2 C sour cream

1/2 C mayonnaise (homemade is the best)

8 oz soft cream cheese

1 C grated Parmesan

2 cloves garlic, minced

8 oz can artichoke hearts, drained and chopped

1.- Heat iron skillet to medium.  Salt and pepper the skin of the chicken.  Put chicken in the pan and fry it for 10-15 minutes per side (until they are almost cooked through and the skin is crisp).

2.- In medium bowl, use mixer to mix sour cream, mayonnaise, cream cheese, garlic, and Parmesan until smooth.  Add in salt and pepper to taste.  Fold in the artichoke hearts.

3.- Heat oven to 350.  If cooking chicken on bottom, place chicken in the bottom of am 8×8 glass baking dish.  Cover with artichoke dip.  If cooking chicken on top, spread the artichoke dip on bottom of 8×8 glass baking dish and place the chicken on top.  I grated a little Parmesan over the chicken skin at this point.

4.- Put dish in oven, uncovered, and bake for 30-40 minutes (until dip is starting to bubble).  Take out and enjoy!

Nutrition (per serving):  Calories: 596; Carbs: 12 g; Fiber: 3 g; Net Carbs: 9 g; Fat: 48 g; Protein: 32 g; Sugar: 4 g

 

Squashy Enchiladas (Primal)

Enchilada Bowl

I love enchiladas.  Technically, my favorite enchiladas to get are just plain cheese enchiladas.  I kinda hate the ones with meat in them.  One of my best friends and I used to go down to Little Mexico in Kansas City and eat at this place called EL PUEBLITO.  I have ONLY ever ordered one thing there.  I tend to do that with Mexican restaurants.  I find one thing and never order anything else.  At El Pueblito, I would order Enchiladas Mexicanas con Queso.  Never anything else.  My friend would occasionally mix it up and get flautas, but I never strayed.  The thing that made it AMAZING was their sauce, the chihuahua cheese, and the heaps of queso fresco on top.  It was like crack.  Oh, and did I tell you that seemed to have never-ending hours?  I can’t tell you how many times we went there in the middle of the night.

Anyway, I haven’t had many enchiladas lately because since I’ve gone away from corn, if I try to add it in occasionally, it usually makes my stomach hurt for a few hours after I eat.  This seems to happen more with corn starch than with whole corn, but it’s still not comfortable.  Anyway, I saw one of those videos that was showing you how to make fake “enchiladas,” but in a bowl of spaghetti squash (full disclaimer: this was the first time I tried spaghetti squash–it is delicious, but unlike some people tell you, it is NOT a substitute for spaghetti noodles unless you have never tried spaghetti).  I tweaked the recipe a bit and made it primal…but this is what I came up with.  It’s not a complete replacement for El Pueblito (but that does not matter, because I am living in San Antonio now…so when we go back to KC, I just suck it up and eat the corn tortillas), but the flavor profile is ALL THERE!

Squashy Enchiladas

Serves 2-4

1 spaghetti squash

2 tsp olive oil

Salt, to taste

1+ C enchilada sauce (In small saucepan, add a little olive oil and saute 2 minced garlic cloves for a few seconds.  Add 2 Tbsp chipotle chiles in adobo sauce, 1 1/3 C tomato sauce, 1/2 tsp chipotle chili powder, 1/2 tsp cumin, 3/4 C chicken broth, and salt and pepper.  Simmer 10-ish minutes and set aside until needed)

1 C whatever Mexican cheese blend you want to use (I used a mixture of chihuahua, jack, and cheddar)

Queso Fresco, chopped scallions, olives, avocado, chopped peppers, chopped cilantro, and whatever other toppings you want to put on top

1.- Oven to 400.  Put spaghetti squash on paper towel in microwave and heat for two minutes to soften.  Cut squash in half lengthwise and scoop out the seeds and soft part in the middle.  Brush all of the exposed fleshy area (not the outer rind–just the inner part you’ll eat) with olive oil.  Liberally salt.  Line a baking sheet with parchment paper and place the squash halves upside down on the pan.  That is, so the fleshy part you’ll eat is facing DOWN.  Bake about 45 minutes.

2.- Let it cool a bit (maybe 5-10 minutes) and then use a fork to flake the squash.  It’ll come away from the sides, easily flaking into strands that look like pasta.  Put about 1/2-3/4 of a cup of enchilada sauce into each bowl, on top of the flaked squash.  Cover with your cheese blend and put them back in the oven for another 15 or so minutes.  When it comes out, top with scallions, cilantro, LOTS of queso fresco, and any other toppings that sound good.  Serve immediately and take pictures of your sauce-covered drunken-on-enchilada-goodness face.  Yep, they’re that good.

 

Roasted Chicken Shawarma with Potatoes, Red Onions, and Garlic Dill Yogurt (Primal)

Roasted Chicken Shawarma

I’ve been meaning to make chicken shawarma for about a week now, but I kept forgetting to put the chicken in the marinade before leaving for the day!  I guess it was okay though–my chicken thighs were so frozen that they took until yesterday to thaw,  I finally remembered to make the marinade this morning and set it up.  Shawarma has one of my favorite flavors–lots of spices, all of which are pretty bold.  Then I decided to set up the potatoes and red onions with Lebanese seven spice.  Totally worth the one-week wait.

When I made THIS last week, I made it with a garlic lemon yogurt sauce.  Today I took the leftovers of that sauce, added a ton of fresh dill, and poured it over top of this chicken.  If you wanted to have this more traditionally, you’d cut it up and serve it over pita with tomatoes, cucumbers, and onions.  Or, just eat it as is.  Yumm-o!

Roasted Chicken Shawarma with Potatoes, Red Onions, and Garlic Dill Yogurt

Serves 4

1/3 C fresh lemon juice (2-3 lemons)

1/3 C olive oil

8 garlic cloves, minced

1 tsp salt

2 tsp pepper

2 tsp cumin

2 tsp paprika

1 tsp turmeric

1/4 tsp cinnamon

2 pounds chicken thighs

1 red onion, peeled and cut into large wedges

1.5 pounds yukon gold potatoes, cut in about a 1/2-1″ dice

1 tsp seven spice

For yogurt:

1/2 C plain, full-fat yogurt

zest and juice of one lemon

2 garlic cloves, finely minced

1/4 C fresh dill, chopped

 

1.- In small bowl, whisk lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, and cinnamon.  Place chicken in a large resealable bag, pour marinade over, seal, and chill at least 3 hours–up to 12 hours.

2.- Heat oven to 425.  Lightly grease a small baking dish.  Layer potatoes and onions.  Sprinkle with salt, pepper, and seven spice.  Remove chicken from bag and place directly on top of potato mixture, skin-side up.  Roast 40-50 minutes.  Let rest a couple  minutes.  If you want a crispier skin, pan-fry for a minute or so after removed from oven.  If not, this is optional.

3.- For yogurt: in small bowl, whisk together yogurt, lemon juice and zest, garlic, and dill.  Season as needed with salt and pepper.

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt (Primal)

FullSizeRender (1)

This is DELICIOUS.

I don’t think I really need to type anything else, but I will.  I originally found this recipe on the NY Times food site, but I changed it to suit our taste preferences and make it primal.  This is seriously so flavorful.  It’s not following my Lebanese pattern, but I’ll make an exception for this.

Really.  That’s all I’m going to write today.

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt (Primal)

Serves 4

4 chicken thighs (bone-in, skin-on)

1.5 pounds potatoes, cut in 1/2″ slices, and then quartered

salt and pepper

1/4 C hot sauce (I use Frank’s Red Hot)

2 Tbsp olive oil

1 tsp cumin

1/2 tsp coriander

2 leeks (just white and light green), halved and sliced

zest and juice of one lemon (divided)

1/2 C plain, full-fat yogurt

2 garlic cloves, grated or run through a press

2-4 oz baby arugula

chopped dill

 

1.- Put potatoes in bottom of large baking dish and sprinkle with salt and pepper.  In a small bowl, whisk hot sauce, olive oil, cumin, and coriander.  Drizzle a couple tablespoons over the potatoes.

2.- Lay chicken, skin-side up on top of the potatoes.  Sprinkle chicken with salt and pepper.  Pour a tablespoon or two of hot sauce mixture over each piece of chicken.  If there’s any sauce left, drizzle some more over the potatoes.  Let set for at least 30 minutes (if setting for longer than 45 minutes, place the baking dish in the refrigerator–can stay at this point for up to 8 hours).

3.- Preheat oven to 425.  Roast chicken and potatoes for 20-25 minutes.  In small bowl, mix leeks, lemon zest, and 1 tablespoon of olive oil. Scatter over chicken and potatoes and roast for another 30 minutes.

4.- In small bowl, whisk yogurt, garlic, lemon juice, salt, and pepper.

5.- To serve: on plate, layer potatoes, a handful of baby arugula, a piece of chicken with leek mixture, a spoonful of garlic yogurt, and sprinkle with chopped dill.