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Rania's Recipes: Crunchy Baked Chicken Thighs & Pasta Salad

Rania Harris stopped by PTL to show off two more recipes that are perfect for a Memorial Day cookout!

Crunchy Baked Chicken Thighs with Coarse Mustard and Garlic

  • 3 tablespoons grainy mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, finely grated
  • ½ teaspoon cayenne pepper
  • ¾ cup plain dried bread crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 6 skinless, boneless chicken thighs (2 pounds)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving

Directions:

Preheat the oven to 450 degrees. Set a wire rack on a rimmed baking sheet.

In a large bowl, mix the mustards with the Worcestershire sauce, garlic and cayenne. In a large, shallow dish, toss the breadcrumbs with the butter, parsley and lemon zest.

Season the chicken with salt and black pepper. Add to the mustard mixture and turn to coat. Dredge 1 chicken thigh in the bread crumb mixture and transfer to the rack. Repeat with the remaining chicken.

Transfer the chicken to the oven and bake for 30 minutes, until the crumbs are golden brown and the chicken is cooked through. Serve with lemon wedges.

Serves: 4 to 6

Italian Vegetable Pasta Salad

  • Coarse salt
  • 1 pound fresh cheese filled tortellini
  • 1/2 pound fresh baby spinach
  • 2 – 4 ounce jars marinated artichoke hearts in oil, drained and chopped
  • Pitted large spicy green olives - chopped
  • (Rania buys the olives marinated in oil and red pepper flakes)
  • ½ cup chopped Peppedew peppers
  • Large handful of shredded carrots
  • 1/2 small red onion, chopped

Dressing:

  • 1 clove garlic, pushed through a garlic press
  • 1 lemon, zested
  • Juice of one lemon
  • 2 tablespoons red wine vinegar or more to taste
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • Coarse black pepper to taste
  • 10 sun-dried tomatoes packed in oil, coarsely chopped

Directions:

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichokes, chopped olives, chopped Peppedew peppers, shredded carrots and red onion.

For the dressing:

Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper.

To assemble:

Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate until ready to use.

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