Nothing tastes as good as a home cooked meal – unless you’re one of the kitchen-challenged among us, in which case most things probably taste better and you eat out a lot.
We get it and recently tried SaltedEats, a new food delivery service that’s perfect for the restaurant obsessed. They’ve partnered with some of L.A.’s top chefs and restaurants (think Stella Barra, Eveleigh, Petty Cash Taqueria) to deliver recipes for the best dishes on their menus – including all the ingredients needed to quickly whip them up at home! The experience is like a private, on-demand cooking class you can take wearing sweatpants and a face mask, slash a top-ranked restaurant reservation that you can enjoy without crosstown traffic trauma. Win, win, win.
The concept comes from Salted, a video-based online cooking school that features some of the top culinary innovators across the country. Each of their SaltedEats deliveries match up with step-by-step video tutorials taught by the pro chefs themselves; even if you’ve never cracked an egg in your life, you’ll know exactly what the process should (and shouldn’t) look like from start to finish!
We’re giving away one month of the SaltedEats experience below. This week’s recipes include a healthy seared yellowtail salad from Chef Jason Fullilove and Sotto’s date-night-ready ricotta gnocchi with sage. But, for our giveaway, we’re jumping ahead and sharing a recipe from dreamy Eastside French bistro, Canelé (available for delivery on August 4th). Get the recipe and our SaltedEats exclusive discount code for TCM readers below, and enter to win a full month of free deliveries!
Canelé Flattened “Brick” Chicken + North African Chermoula
For the chermoula:
1/4 cup cilantro, finely chopped
1 clove garlic
1/2 tsp cumin seeds, toasted
1/2 cup olive oil
1/2 tsp apple cider vinegar or lemon juice
salt to taste
For the chicken:
1 chicken breast
2 tsp salt
1 Tbsp unsalted butter or ghee
2 fingerling potatoes, boiled and sliced
1 clove garlic, sliced
1 handful sliced green onion
assorted peppers, sliced
1 cup watercress
olive oil for cooking
salt to taste
To make the chermoula sauce, add the cilantro, garlic, cumin seeds and a generous pinch of salt to a food processor. Pulse until a smooth paste forms. Leave the processor running and slowly drizzle in the olive oil. Stir in the vinegar or lemon juice by hand. Taste the sauce and add more salt, as needed.
To make the chicken, season both sides with salt. Heat a cast iron pan over medium-high heat. Add the butter. Once it melts, add the chicken skin-side down.
Place another cast iron pan or a brick wrapped in aluminum foil on top of the chicken. Sear the chicken until the skin is golden brown and crispy.
Transfer the pans into a 400 degree oven and allow the chicken to roast for 7 minutes, or until the center is no longer pink.
While the chicken is roasting, place a new pan over medium-high heat and drizzle olive oil across the bottom. Add the potatoes and cook until golden brown.
Add the sliced garlic, green onion and peppers to the pan with the potatoes. Add a pinch of salt and more oil, as needed. Reduce the heat to medium, and continue to sauté until the peppers and onions have softened.
Turn the heat off and add 1 cup of watercress to the pan. Toss briefly before transferring to a serving plate. Remove the chicken from the oven and place it directly on top of the pepper mixture. Drizzle the juice from the pan onto the chicken. Top the chicken with 1/4 cup of chermoula sauce and garnish with more green onion.