MOROCCAN CHICKEN SKEWERS

3 lemons

¼ cup extra-virgin olive oil

2 tablespoons honey, plus extra to drizzle

1 tablespoon finely grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

Kosher salt and ground black pepper

1½ pounds halved boneless, skinless chicken thighs

Chopped fresh herbs

DIRECTIONS

Heat the broiler with a rack 4 inches from the element. In a medium bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2 teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons. Toss the chicken with the remaining mixture. Scrunch the chicken onto metal skewers, then place on a foil-lined rimmed baking sheet. Add the 4 lemon halves. Broil until charred, about 12 minutes, flipping halfway through. Spoon the reserved lemon-oil mixture over the chicken. Sprinkle with herbs. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.

Turkey Meatball Soup

 Turkey Meatball Soup

1 pound lean ground turkey
½ cup panko bread crumbs
1⁄3 packed cup finely chopped fresh parsley leaves
1 teaspoon dried thyme or oregano
1 large egg, lightly beaten
3 garlic cloves, minced
1 teaspoon fine sea salt, plus more asneeded
½ teaspoon black pepper, plus more as needed
½ cup finely grated pecorino or parmesan cheese, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 cups chicken broth
1 cup macaroni
4 packed cups chopped baby kale
1 lemon, zested and cut in half
1⁄3 packed cup roughly chopped fresh dill or basil, for serving

Combine the meat, bread crumbs, parsley, thyme, egg, garlic, 1 teaspoon salt, ½ teaspoon pepper, and the cheese in a large bowl. Mix with a fork or clean hands until well combined. Gently roll the mixture into 16 medium (1¾-inch) or about 32 small (1-inch) meatballs.

Pour 1 tablespoon of the oil into the inner pot of the pressure cooker and set to Saute. Add half the meatballs and brown on all sides, turning them carefully, about 2 minutes per side. Transfer the browned meatballs to a plate and repeat with the remaining tablespoon oil and the remaining meatballs.

Once the second batch is browned, return the first batch of meatballs to the inner pot, and add the broth and macaroni. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release the steam manually (covering your pressure valve with a towel, as it may sputter, thanks to the starch in the pasta). Open the lid. Check the pasta for doneness; also check a meatball to be sure it is cooked through. If needed, put on the lid again (but don’t lock) and let sit on the Keep Warm setting for 2 minutes more.

Open the lid and add the kale and lemon zest to the pot. Stir once, replace the lid (but don’t lock), and leave on the Keep Warm setting until the greens are wilted, 1 to 3 minutes, opening the lid and stirring occasionally if needed. Season with additional salt and pepper to taste.

Open the lid and spoon the soup into bowls. Drizzle with a little olive oil and lemon juice. Scatter the cheese and herbs over the top.