The headline that accompanied this recipe read “no more hockey pucks for dinner.” Since we were eating this meal during the Stanley Cup playoffs, it seemed quite fitting. It’s also quite correct – this chicken is far from dry. I used a recipe from The Week magazine (from Ali Slagle’s new cookbook) but can’t find a link. It’s pretty much right here, I just cut down some of the ingredients so it would serve 2-3 instead of 4.
Slice 1.5 large zucchini diagonally then spread them out and sprinkle with salt to draw out the moisture. While all that water is getting pulled out, thinly slice a shallot into rings and stir with salt, pepper, 2 tbsp red wine vinegar, and 2 tbsp olive oil. Set aside. Over a large bowl, grate the remaining half zucchini with a box grater, add 1/3 c. bread crumbs, 1.5 tsp fennel seeds (I used caraway seeds), 1 tsp red pepper flakes, 1/3 c. dill (or some good shakes of the dried stuff), salt & pepper and 1 lb. ground chicken. Mix it all together and form 8 patties. Heat some oil in a cast iron skillet and cook the zucchini until it’s tender to the touch. You may need to work in batches. When the zucchini is cooked, add it to the bowl with the shallots. Now use the same pan to cook the chicken patties until they’re nice and browned on the outside (about 3-5 min/side). It may splatter, so feel free to cover with a lid or baking sheet. Serve the patties with the zucchini shallot mixture and a gorgeous dollop of thick Greek yogurt.
This recipe is such a wonderful way to make chicken. It’s way more interesting that basic baked chicken, but it’s not nearly as labor intensive as some of the more exciting roast chicken recipes. It comes together quickly and has a great balance of spices. The shallots wake up the dish, but that yogurt looks at those vinegary onions and says “let’s not go crazy here.” Great weeknight meal.