The Chic Kitchen

Savory Chicken with Papaya Salsa

BIG, BOLD flavors define this chicken recipe. It’s sufficiently savory to appeal to adults, but delicately spiced to accommodate children. For palates that prefer more heat, double the quantities of black pepper and cayenne pepper. Preparing a large batch of the spice rub will make this dish effortless to prepare in the future. Coriander, one of the featured seasonings in the spice rub, is the dried seed of cilantro. Its flavor is reminiscent of citrus peel. Toasting the coriander seeds and then coarsely grinding them gives the chicken an appealingly rustic look and an intense, fragrant flavor, but you can also use conventional ground coriander. Boneless chicken thighs make for a more elegant presentation, but you may also use standard chicken quarters for this recipe. Credit for the papaya salsa goes to chef Aviv Mosovich.


4 boneless chicken thighs, skin intact, or 4 chicken quarters

Thai sweet chili sauce (optional)


1 tsp. onion powder

½ tsp. chili powder

1 tsp. kosher salt

½ tsp. cumin

1 tsp. garlic powder

1 tsp. brown sugar

1 tsp. coriander

1/8 tsp. cayenne pepper

1/8 tsp. black pepper


1 cup tomatoes, finely diced

1 cup papaya (1 papaya), finely diced

½ small red onion, finely diced

2 Tbsp. fresh cilantro or parsley, chopped

1 lemon, juiced

1 tsp. oil

 Kosher salt

 Fresh black pepper

Dash cayenne pepper


1.     Preheat the oven to 400° F. Rinse the chicken and pat dry. In a small bowl, combine all the ingredients for the spice rub and rub it on both sides of the chicken to coat. Bake, uncovered, skin-side up, 45 minutes for boneless chicken thighs and 1½ hours for chicken quarters.

2.     To prepare the salsa: In a bowl, combine all the salsa ingredients. Serve the chicken warm, with the salsa and the sweet chili sauce on the side, if desired.

Serves 4.

Tiramisu with Chocolate Liquor

THE PAREVE cream cheese in this recipe yields an almost identical taste to that of dairy tiramisu. This recipe is perfectly easy, and you can make this dessert way in advance and freeze it. For this recipe, I prefer to use Biscuits Gardeil ladyfingers. After pouring the coffee mixture onto the ladyfingers, you may notice that the ladyfingers are not completely soaked. That’s okay – they will continue to soften over time but won’t get soggy. You can garnish the tiramisu with your choice of strawberries, chocolate curls, cocoa powder, or mini chocolate chips.

Dairy option: Substitute heavy cream for the non-dairy whip topping and mascarpone cheese for the Tofutti cream cheese.



3 containers (8 oz. each) plain Tofutti cream cheese

1½ cups confectioners’ sugar

1 tsp. vanilla extract

16 oz. (2 cups) non-dairy whip topping

1 Tbsp. coffee, dissolved in several drops of hot water

1½ pkg. ladyfingers (about 54 ladyfingers)

1 Tbsp. coffee, dissolved in ¾ cup of boiling water

1 Tbsp. sugar

¼ cup chocolate liquor

 Mini chocolate chips, cocoa powder, and cinnamon (optional), for dusting


1. In the bowl of an electric mixer or with a hand mixer, beat the cream cheese, confectioners’ sugar, and vanilla extract on medium–high speed. Remove from the bowl and set aside.

2. Pour the non-dairy whip topping into the mixing bowl and beat on high speed until peaks form, about 5 minutes. Add the first tablespoon of coffee (dissolved in several drops of hot water), fold in the cream cheese mixture, and beat for 1 minute on low speed until evenly combined.

3.     Line a 9×13-inch pan with half of the ladyfingers. In a small bowl, combine the second tablespoon of coffee (dissolved in ¾ cup of boiling water) with the sugar and the chocolate liquor. Pour half of the chocolate liquor mixture over the ladyfingers in the pan. Gently spread half of the cream cheese and whip topping mixture over the ladyfingers layer.

4.     Add another layer with the remaining ladyfingers. Pour the remaining chocolate liquor mixture over the second layer of ladyfingers and spread with the rest of the whip topping mixture. Freeze until ready to serve.

5.     To serve, slice while the tiramisu is still frozen. Allow the slices to thaw for at least 10 minutes and serve immediately. If desired, sprinkle with mini chocolate chips and dust with cocoa powder and cinnamon before serving.

Serves 12.

By Esther Deutsch
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Rack of Flanken with Cola Marinade

and Coffee Barbecue Sauce

WHEN I’M entertaining guests for the first time, this is one of the dishes that makes its way onto the menu. It’s foolproof and it always brings rave reviews. No matter what rib recipe you’re experimenting with, the key to transforming a rack of ribs (or, in this case, flanken) into a juicy, “fall-off-the-bone” dish is to bake it “low and slow.” This recipe entails baking the flanken for at least four hours to get the meat soft and succulent. Rack of flanken is a specialty cut, so you’ll have to ask your butcher to prepare it for you in advance. If you don’t have flanken, this recipe works equally well with any other meaty rack of ribs.

The meat is marinated in cola overnight, so have in mind that you’ll have to begin preparing this recipe in advance. Don’t use diet cola for the marinade, since it’s the sugar and phosphoric acid in regular cola that work wonders in tenderizing the meat.


1 5-bone rack of flanken (6–8 lb.)

1 bottle (1 liter) Coca-Cola

 Kosher salt

 Fresh black pepper

8 cloves garlic, sliced


1 cup chili sauce

½ cup brown sugar

L cup honey

4 Tbsp. Worcestershire sauce

2 Tbsp. lite soy sauce

2 cloves garlic, minced

1 Tbsp. liquid smoke

1 Tbsp. Dijon mustard

1 tsp. coffee, dissolved in several drops of hot water

2 Tbsp. lemon juice

½ tsp. kosher salt

½ tsp. fresh black pepper


  1. Place the flanken and the cola in a large heavy-duty plastic bag and marinate in the refrigerator overnight.


  1. Preheat the oven to 325° F. Remove the flanken from the marinade and transfer it to a large baking pan. Season with salt and black pepper and sprinkle with the sliced garlic cloves.


  1. Prepare the coffee barbecue sauce: In a bowl, whisk all the sauce ingredients until well combined. Pour half of the sauce over the ribs, reserving the rest.
  1. Cover the ribs tightly and bake until the meat is fork tender, at least 4 hours. Pour the remaining sauce over the ribs and bake, uncovered, for 30 minutes longer. Serve warm.

Serves 6


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