RECIPES: From Katie Lee’s Endless Summer Cookbook


Middle Eastern Spiced Spatchcocked Chicken with Harissa Yogurt

For our 2015 low summer issue, Betsy Davidson went in the kitchen with Katie Lee. Read the full story here

Middle Eastern Spiced Spatchcocked Chicken with Harissa Yogurt

Recipe from Endless Summer by Katie Lee (Stuart, Tabori & Chang, 2015)
Serves 2–4

Don’t let the term “spatchcock” scare you. It’s much easier than it sounds, and it will make cooking a whole chicken on the grill faster and yield a tasty, juicy bird. As for the spices and the harissa yogurt? Yum. Harissa is widely available these days, but if you can’t find it, just mix some garlic and hot pepper into your yogurt.

1 whole (3- to 4-pound) chicken
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon ground cinnamon
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
2 tablespoons canola oil
1 cup plain Greek yogurt
2 tablespoons harissa
1 tablespoon honey

1. Preheat an outdoor grill to medium-high.

2. To spatchcock the chicken, remove and discard the giblets. Place the chicken on a cutting board, breast-side down. Use kitchen shears to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the bird.

3. In a small bowl, combine the chili powder, salt, cinnamon, garlic powder and pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the oil.

4. Place the chicken skin-side down on the grill. Cover the grill and cook for 10 minutes. Flip the chicken and move it to a medium-low heat spot on the grill (or lower the temperature if using gas). Cover and cook for 10 minutes. Flip the chicken again and cook for 10 minutes, then flip one more time and cook for 10 minutes longer, or until the chicken reaches an internal temperature of 165°F (74°C). Remove to a carving board, tent with foil, and let stand for 5 minutes. Cut into pieces (it will be falling apart by this time).

5. In a small bowl, combine the yogurt, harissa and the honey. Serve with the chicken.


Moroccan Carrots

Recipe from Endless Summer by Katie Lee (Stuart, Tabori & Chang, 2015)
Serves 4

I traveled through Morocco a few years ago and came home with caftans, tablecloths, tagines, embroidered blankets and about five extra pounds. The food was so good. So good. (Though by the end of the trip, I needed a nice long break from couscous.) At lunch and dinner, an array of salads would be brought out and placed on the table. I would stuff my face until I was totally full, and then the main course would come. At every restaurant, there was a carrot salad that was pretty consistent from place to place. The flavors of the spices drove me wild! (I know, it’s a salad. But hey, I like salads.) The key here is to cut the carrots very thin, and to know that the salad gets better the longer it sits as the carrots soak up the dressing and begin to soften.

3 large carrots, peeled
½ teaspoon ground cumin
½ teaspoon sweet paprika
Pinch of ground cinnamon
Pinch of ground cayenne
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, grated or very finely minced
½ cup packed fresh flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper

1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.

2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.

3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

Lemony Brown Rice with Cucumber and Feta

Recipe from Endless Summer by Katie Lee (Stuart, Tabori & Chang, 2015)
Serves 4 – 6

As you’ve probably gathered, when I’m having friends over for dinner I like recipes that I can make ahead of time. This brown rice is best served at room temperature or cold, so it’s ideal to make in advance and pull out when it’s time to sit down for dinner. It tastes really fresh and bright, and the cucumbers are especially nice when it’s hot outside. I love this served with grilled salmon.

3 cups cooked brown rice, cooled
6-inch seedless cucumber or ½ English cucumber, diced
4 ounces feta cheese, crumbled
½ cup coarsely chopped fresh dill
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Put the rice, cucumber, cheese and dill in a medium bowl and toss until combined.

In a small bowl, whisk the lemon zest and juice, the mustard and honey together until combined. While whisking, slowly add the oil and whisk until thick and emulsified; season with salt and pepper.

Pour the dressing over the rice mixture and toss until evenly combined and the dressing is absorbed. Taste and adjust the seasoning with salt and pepper if necessary. Serve immediately or refrigerate until ready to serve.