Ingredients

For the wet rub:

• 1 tablespoon black peppercorns 
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds 
• 12 allspice berries or 1 teaspoon ground allspice
• 1 teaspoonVietnamese cinnamon 
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 2 tablespoons red wine vinegar, plus more for drizzling
• 2 tablespoons water

For the pan:

• 2 pounds boneless and skinless chicken thighs, each cut into four pieces
• 1 medium head cauliflower, between 2 and 3 pounds, cut into florets
• 1 large sweet onion, peeled and cut into 8 wedges

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, grated
• 1/4 teaspoon sea salt
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Directions

Step 1

Make the wet rub: Heat a small sauté pan and then toast the peppercorns, coriander, and cumin seeds, and allspice berries, if using, until fragrant, about 2-3 minutes. Transfer to a spice or coffee bean grinder, pulse to a powder, then place in a small bowl with the rest of the spices and salt; mix well. Add the olive oil, vinegar, and water, and whisk until thoroughly incorporated.  

Step 2

Preheat your oven to 425°F. Generously brush olive oil on a rimmed sheet pan. Arrange the chicken, cauliflower, and onions on the pan and brush liberally with the wet rub. Roast for about 30 minutes or until the chicken is cooked through, turning the chicken and vegetables after 15 minutes. 

Step 3

Meanwhile, make the yogurt sauce by whisking all the ingredients together in a small bowl. 

Step 4

Serve the chicken and vegetables topped with pan juices as well as generous dollops of the yogurt sauce.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 onion, finely diced 
• 1 bell pepper, any color, seeded and finely diced 
• 1 chile pepper, such as a poblano or a jalapeño, seeded and finely diced 
• 6 eggs
• 4 corn or whole-wheat tortillas 
• 1-1/2 cups grated Manchego, Monterey Jack, or cheddar cheese, or a combination 
• 1 cup black beans
• 1 avocado, cut into thin slices
• Your favorite salsa

Directions

Step 1

Heat a large skillet over medium heat. When hot, add two tablespoons of olive oil, the onions, and peppers. Sauté until the onions soften and turn a light brown. Whisk the eggs and add them to the pan; cook to a soft scramble.

Step 2

Heat a griddle over medium heat. When hot, drizzle on the remaining olive oil. Place two of the tortillas side by side on the griddle and layer on the ingredients, in this order, divided between the two: half of the cheese, the scrambled eggs, beans, avocado slices, and then the rest of the cheese. Top with the remaining tortillas and press down gently with a large spatula or cake lifter (see Quick Kitchen Nugget in Newsletter #154). 

Step 3

When the bottoms of the tortillas brown and the bottom layer of cheese has melted, flip them and continue cooking until the other cheese layer has melted. Transfer the quesadillas back to your cutting board and cut them into quarters. Serve with salsa as desired.