Three Proteins · Tested twice

Three Proteins

The middle column. One is vegan, one takes ten minutes, and all three are as good cold from the fridge as they are warm, which matters more than it sounds for a grid like this.

3Recipes here
9Combinations each
3 daysKeeps
2×Tested
1

Sumac Roast Chicken

40 min · 6 portions
Ingredients
  • 2 lb boneless chicken thighs
  • 2 tablespoons sumac
  • 1 teaspoon ground coriander
  • 3 tablespoons olive oil
  • 1 lemon, sliced
  • Salt and black pepper
Method
  1. Heat the oven to 425 degrees F. Toss the thighs with the sumac, coriander, oil, salt and pepper.
  2. Spread on a sheet pan in a single layer with the lemon slices tucked around them — crowding steams the chicken and loses the edges.
  3. Roast 25 to 30 minutes until browned at the edges and 175 degrees F at the thickest point.
  4. Rest 5 minutes, then slice. Store sliced, not whole, so it cools quickly and is ready to use.
2

Crisp Spiced Chickpeas

30 min · 6 portions
Ingredients
  • 2 (15-oz) cans chickpeas, rinsed and dried very well
  • 3 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt
Method
  1. Heat the oven to 400 degrees F. Dry the chickpeas thoroughly on a towel — any moisture and they steam rather than crisp.
  2. Toss with the oil and salt only, and roast 20 minutes.
  3. Add the spices, toss, and roast 8 to 10 minutes more until they rattle on the tray.
  4. Cool completely before storing, uncovered or loosely covered. A sealed container while warm softens them within an hour.
3

Soy-Glazed Salmon

20 min · 6 portions
Ingredients
  • 2 lb salmon fillet, skin on
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, grated
Method
  1. Heat the oven to 400 degrees F and line a tray with parchment.
  2. Whisk the soy sauce, honey, vinegar, ginger and garlic, and brush half over the salmon.
  3. Roast 12 to 15 minutes, until the fish flakes easily and reaches 145 degrees F at the thickest point.
  4. Brush with the remaining glaze while hot. Flake into large pieces once cool, and use within three days.
What we would put it on

What we would put with each, though every combination on the grid works.

Sumac roast chickenLemon herb couscous and green herb yogurt
Crisp spiced chickpeasTurmeric rice pilaf and roasted red pepper sauce
Soy-glazed salmonGarlic sesame noodles and chili crisp vinaigrette
The bit that matters

Store the chickpeas loosely covered and everything else sealed. Crisp things and sealed containers are enemies — the chickpeas are the one component here that must breathe, and ten minutes back in a hot oven revives them if they soften.

*Calorie figures are per portion of each component and are estimates from standard ingredient databases; actual values vary by brand and portion. See our disclaimer.

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