Fancy Feast

Yogurt Marinated Chicken, Mediterranean Meatballs, Black Garlic Tahini and more.

Today was a day to remember. Every month or so, my family gets together for a gigantic spread that we eat way too fast. I call it Fancy Feast and, today's newsletter, breaks down the recipes in my favorite one to date! 

Growing up, my mom was always in charge of these meals, but this time around I decided to take the lead. I have to admit spending a full day in the kitchen was definitely worth the labor of love. 

So cheers to family traditions that create lasting memories around the table. This one’s definitely a recipe to share (it's called a feast for a reason) so, hit up some homies or cut back on the measurements if you plan to make this as a gift to yourself. 

Some things to keep in mind:

• Today we’re spatchcocking our whole chicken. It’s a pretty straightforward process that involves flattening your chicken so it cooks evenly and stays juicy. If you need a visual click here.

• Don't be intimidated by working with a whole chicken. It feels like a complex ask, but it’s not. I’ve also found it's a more affordable way to buy poultry. 

• The Pita Bread recipe I used is from Bengingi. I love this one, but find it needs about a cup more flour – just a heads up. 

Sweet Quick Pickled Red Onion 

Ingredients:

• 1 whole red onion thinly sliced

• 1 ½ cup white vinegar 

• 1 ½  filtered water 

• 2 tablespoon whole peppercorns 

• 2 teaspoons salt 

• 4 tablespoons honey, sugar or maple syrup 

Instructions:

Heat the brine in a saucepan. Then let it cool completely. Add everything to a jar and let stand for at least 4 hours before consuming. Store in your fridge and serve within a week.

Zesty Yogurt Dip 

• 16 oz plain greek yogurt 

• 1 teaspoon garlic powder