Persian Lamb & Celery Stew (Khoresht-e Karafs)

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Khorest-e Karafs, or Karafs for short, is a Lamb & Celery Stew that is ridiculously good. It’s Adrian’s favorite Persian stew hands down and definitely a close contender to my favorite Persian stew, Gormeh Sabzi, with lamb, kidney beans, and fenugreek. 

Adrian and I have been making karafs for 8 years now thanks to his aunt Fatteneh who has taken it upon herself to pass down the Assassi family recipes to future generations. While Fattaneh lives in Australia, we’re fortunately able to connect with her every other year or so when she flies out to Santa Barbara for the holidays. When she does, we love nothing more than catching up with her life in Australia AND soaking up every second that she spends in Adrian’s dad’s kitchen.

Back when we first learned how to make karafs, I followed Fattaneh around like a detective and questioning her almost like she was a criminal. “Fatteneh, what did you just add to the pot?!” super worried I was about to miss something for my handwritten recipe. Then she’d tell me, “it’s just a bit of turmeric, salt, and pepper.” “How much?” I’d ask, always one to quantify things.

Since then, we've mastered how to make Abgoosht, Gourmeh Sabzi, Bademjan, Fesenjoon, and a couple different dips and desserts.  Bademjan and Fesenjoon are definitely next for the blog, but I bet you'd give anything for Fattaneh's incredible eggplant and garlic dip, but you're going to have to be wait!

Below is a picture from our first trial of karafs in 2008. My food photography is a little (A LOT) better now, haha.

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Back in 2008, Fattaneh was a superstar as far as her patience was concerned because I really did ask a lot of questions. I personally know that pesky questions can be more than a little annoying when you’re trying to get dinner on the table, so I'm beyond grateful for sharing her knowledge and talents with us! Fortunately now, we have this recipe down to a T, and I’m so excited to share it with you today!

I've pretty much transcribed everything I wrote down from Fattaneh’s cooking lesson in the recipe below. I’ve gone back every year or so to rewrite it for clarity, and revalidated it when we were cooking with Fattaneh this last Christmas. But if there’s anything that doesn’t make sense, or could be said better, be sure to send me a message! 

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Persian Lamb and Celery Stew (Khorest-e Karafs)

Time: 1 Hour, 20 Minutes
Serves 6
Ingredients
1 cup canola oil, divided
1 large yellow onion, cut into thin wedges
1 ¼ lb boneless lamb shoulder
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 medium bunch celery
1 bunch flat leat parsley, finely chopped
1 tbsp dried mint leaves
Juice of ½ lemon
1 tbsp tomato paste

To Serve
Steamed basmati rice
Toasted pita bread or lavash

Sabzi (Persian Salad)
1 bunch green onions, cut into 1” pieces
1 bunch radishes, halved
1 bunch mint leaves
1 bunch tarragon leaves

Directions
In a large skillet or Dutch oven, heat ¾ cup oil on high heat and add onions, sautéing until golden brown. Add lamb pieces and stir. Add salt, pepper, turmeric and stir until lamb is a pinkish brown. Add water to lamb level and bring to a boil. Cover and simmer for 30 minutes.

Meanwhile, heat ⅓ cup oil in a medium sauté pan over high heat and add celery pieces. Fry until coated generously with oil, about 3-4 minutes, but do not let celery get soft. Add celery to the stew while it continues to simmer and cover. To the same sauté pan, add parsley and more oil if needed, and fry until cooked down, 3-4 minutes. Remove from heat and stir in mint. Add mixture to stew. Cover and simmer until lamb is tender, about 30 more minutes.

Once lamb is tender, add lemon juice and tomato paste and simmer until the stew has reduced appropriately, about 10-20 more minutes. Season with salt to taste.

Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

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Adrian and I have been craving salad as a main course recently, but we wanted something different from our go-tos, including Greek salad and Nicoise salad. I know, I know, both salads are amazing, but I wanted something so simple that I barely had to think about it. 

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So when I did my usual weekly routine of online grocery shopping at Good Eggs, I quickly selected a couple of my favorite greens, a refreshing cucumber, sous vide chicken, and the tastiest blue cheese ever by Point Reyes Farmstead Cheese. My garden and my pantry supplied the rest: fresh mint leaves, toasted pumpkin seeds, and Primal Kitchen’s Honey Mustard Vinaigrette. Mixing these all together, I found myself an incredible salad! Oh, and a Mission Accomplished!

Online grocery shopping: 2 Minutes.

Gardening: 1 Minute.

Food Prep: 10 Minutes.

Plating: 2 minutes.

Everything done in: you got it! 15 minutes. 

This brings me to a key point in salad making that I would love to share with you! The best way to make an incredible salad on the spot is by pairing different textures with a little bit of meat and cheese! Pairing soft ingredients like lettuce and mint with crunchy ingredients like radicchio, cucumbers, and pumpkin seeds will take your palate to salad heaven. Add a bit of salad dressing - sweet, vinegary - your choice, and you’re golden. 

Try this salad out or try making your own with these simple tips! It’s certainly healthier and even quicker than taking a trip out for fast food.

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Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

Ingredients
2 heads of butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves
1 medium seedless cucumber, thinly sliced
1 lb cooked chicken breast, thinly sliced
8 oz blue cheese, crumbled
1/3 cup toasted pumpkin seeds
1/2 cup honey mustard vinaigrette
Kosher salt and freshly ground black pepper

Directions
Toss the salad greens, herbs, cucumber, chicken, blue cheese, and pumpkin seeds in a large bowl. Dress with honey  mustard vinaigrette and season with kosher salt and freshly ground black pepper to taste.

Liovi, a Probiotic Drink for a Happy Belly!

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Breakfast, Diet Assassinista-Style! This avocado toast and poached egg + my favorite drinkable probiotic yogurt + fruit = the best breakfast ever! 

I am borderline obsessed with Liovi, an incredibly delicious probiotic that may promote a healthy intestinal balance by neutralizing certain toxins and preventing certain bacteria from sticking to cell walls. In much simpler terms, Liovi promotes a happy belly! Isn’t that something we all want? 

As a dietitian, Liovi is a product that I can put my full support behind after reading the available scientific literature. I recommend that you do some research on the benefits of probiotics for yourself, especially this B-30892 strain, and order a box from their website! Brian, Liovi’s CEO, is such a firm believer in his product that he drove from the opposite end of the Bay Area to drop off several free samples with me with the hope that I would share it with you. 

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Let me tell you, I am so thrilled that Brian reached out to me. It was not only tons of fun to nerd out with him for an afternoon about the potential benefits of probiotics, but I’m so happy to be empowered with more information on this topic than ever. I’m looking forward to sharing Liovi with all of my patients, clients, friends, and family members, an even my cat Zoe, who appears below, because she’s allowed to have a treat every now and then too!

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Yakitori Chicken Bowl with Brown Rice, Komatsuna Greens, and Pioppini Mushrooms

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Who doesn’t love a good chicken and rice bowl? I’m a huge fan of grilling in summer and love me some grilled yakitori chicken, but because we’re in early spring in California, the weather is still funky with mixed rain, sunshine, and cold winds. Grilling is not a reliable option just yet!

But at least my broiler is still my trusted friend and cooks up delicious chicken for me when I ask! This recipe has a few steps, but they’re all really simple and the end result is extremely satisfying. Feel free to play with your sides of greens and mushrooms. I just picked the komatsuna greens and pioppini mushrooms because I hadn’t tried those varieties before, and, well, you know how much I enjoy playing with my food and taking my palate out for different adventures!

Yakitori Chicken Bowl with Brown Rice, Komatsuna Greens, and Pioppini Mushrooms

Time: 1 Hour
Serves 4

Ingredients
3/4 cup dark soy sauce, divided
2 tbsp vermouth
1/4 cup mirin
4 garlic cloves, finely chopped
1 tsp ginger, minced
1 tbsp light brown sugar
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 cups short grain brown rice
1 bunch komatsuna greens or broccoli rabe, cut into 2-inch pieces
1/4 cup sesame oil (divided)
8 oz pioppini mushrooms, woody stems trimmed
8 green onions, thinly sliced (divided)
1/4 cup rice vinegar

Directions
In a medium skillet, bring 1/2 cup dark soy sauce, vermouth, mirin, garlic, ginger, and brown sugar to a boil. Reduce to a simmer and cook until the marinade as thickened, about 8-10 minutes. Remove from heat and transfer to a medium bowl. Add chicken to bowl and let marinade for 30 minutes. Preheat broiler.

Prepare brown rice in a rice cooker. 

Meanwhile, heat a pot of boiling salted water. Add komatsuna greens and blanch until stems are crisp-tender, about 30 seconds for komatsuna greens or 2-3 minutes for broccoli rabe. Transfer greens to an ice bath and let cool. Dry greens and remove any excess moisture. Dress with a light coat of olive oil and season with salt. Set aside.

In a medium skillet, heat 1 tbsp of sesame oil over medium-high heat. Add mushrooms and half of the green onions, and cook until mushrooms are soft and golden, about 8 minutes. Remove from heat and set aside.

In a small bowl prepare rice dressing by mixing 4 tbsp dark soy sauce, rice vinegar, and 3 tbsp sesame oil. Add half of the dressing to the rice, adding more to taste. Reserve remaining vinegar. 

Once chicken has finished marinating, line a baking sheet with foil. Add chicken to baking sheet in a single layer and broil for 6 minutes on each side until cooked through.  

To serve, spoon 1.5 cups of rice into each bowl. Nestle in chicken, mushrooms, and greens. Garnish with remaining green onions. Spoon over additional rice dressing if desired.

Roasted Half Chicken Dinner with Potato Wedges, Pearl Onions, and Carrots

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This Roasted Half Chicken Dinner from Hello Fresh with potato wedges, pearl onions, and carrots is off the charts delicious to the eyes and the palate. I feel like one lucky girl to be eating this for lunch today. You can find the recipe HERE on their website!

Last night, Adrian and I worked out at the gym in lieu of making dinner, which means we had to be prepared for today’s lunch! We usually make four portions for dinner to ensure that our lunches are as healthful as possible. But knowing we wouldn’t be able to start on dinner until at least 8pm, we planned ahead and went out for a light protein-packed meal of sashimi so we would’t be “hangry” when we returned to make our last Hello Fresh box! 

Let me tell you, I can’t believe how easy it was to prep and roast this dinner, even though I was pretty tired after the gym! Our bellies are sure thanking Hello Fresh today for allowing us to stick to our healthful lunch schedule with this nutritious and delicious meal. For an entire half chicken, amazing vegetables, and herbs to boot, the value is incredible. 

With this being my second experience receiving a free box from Hello Fresh, I will give them a resounding two thumbs up for meals that are tasty, healthy, and easy to make. So without further ado, I encourage you to check out their website with my discount code FRESHFANSRD35 to get $35 off of your first order! 

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

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Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce! Oh my yum! I LOVE getting Hello Fresh boxes in the mail. The company sent me another free box this week, which means that I have some easy and delicious meals to share with you. 

This ravioli is scrumptious and so simple to make that even Adrian didn’t hesitate to initiate the cooking process when I was on the phone with my sister. By the time I was off the phone, a healthy and delicious meal was prepared. Is that not made with love or what? 

Keep an eye out for my next Hello Fresh dishes in the next few days. You can order your own box at https://www.hellofresh.com/tasty with my discount code FRESHFANSRD35 to get $35 off your first order! Let me know how it goes if you do!

Lobster Ravioli with Shrimp, Heirloom Tomatoes, and Tarragon Cream Sauce

Time: 30 Minutes
Serves 4

Ingredients
Butter, 4 tbsp, divided
4 cloves garlic, minced
2 pints grape tomatoes (20 oz), halved lengthwise
Kosher salt and freshly ground black pepper
18 oz lobster ravioli
1 lb medium shrimp
2 tbsp tarragon, chopped
1/4 cup sour cream

Directions
Bring a large pot of salted water to a boil. 

Melt 2 tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain.

While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Add ravioli to pan with shrimp. Gently stir in sour cream, 2 tbsp butter, and half the tarragon (use less to taste, if desired) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Divide ravioli mixture between bowls. Garnish with remaining tarragon (to taste) and serve!

Salmon with Beurre Blanc and Sautéed Greens

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Is this salmon with beurre blanc and sautéed greens a sexy dish, or what?

I recently learned how to make lemon confit, which I now know is an easy and exciting way to add flavor to your meals! I made a whole batch of it by slowly simmering finely sliced lemon rinds in olive oil and sugar. Then I let the flavors meld overnight and added the contents to a mason jar. When I woke up in the morning to try it, I was astounded. Lemon confit makes for such a tasty and simple way to add flavor to your dishes. If you don’t feel like making lemon confit (not sure why you wouldn’t), it’s easily purchased online or at your local gourmet grocer.

The salmon dish as a whole is incredible. There are a few steps, but they’re all very easy. In 45 minutes, you’ll have plated some amazing French-inspired cuisine, impressed your friend or spouse, and will have saved a few dollars cooking at home instead of dining out at a fancy French restaurant!

Salmon with Beurre Blanc and Sautéed Greens

Time: 45 Minutes
Serves 4

Ingredients
3 cloves garlic, peeled
Kosher salt
2 tbsp extra-virgin olive oil, divided
1/4 tsp red chili flakes
1 bunch kale, stems removed, torn into 3-inch pieces
1 bunch Swiss chard, stems removed, torn into 3-inch pieces
2 tbsp lemon confit, finely sliced, or lemon zest
Freshly ground black pepper
4 (6 oz) center-cut salmon fillets, skin on
7 tbsp butter, divided
1 shallot, minced
1/3 cup vermouth
4 lemon wedges, to serve

Directions
Preheat the oven to 350F.

Finely mince garlic, running the knife blade over the garlic a few times to mince further. Add 1/2 tsp salt to the mince and continue to alternate between mincing and running the knife over the garlic until you have formed a fine paste. 

Heat 1 tsbp olive oil in a medium skillet over medium-high heat. Add garlic paste and chili flakes and cook until the garlic is fragrant, about 20 seconds. Add the kale, chard, 3 tbsp water, and cook, stirring until tender, about 8 minutes. Stir in lemon confit, season with salt and pepper, and remove from heat. Keep warm.

Season salmon with salt and pepper on both sides. Heat 1 tbsp oil in a large oven-safe skillet or Dutch oven over high heat. Add salmon fillets and briefly press down with a spatula to ensure even searing. Cook on each side for about 3 minutes, without moving the fish. Add 3 tbsp butter to the pan and allow to melt. Spoon butter over salmon for 30 seconds, then transfer skillet to oven, basting the fish with a spoon every 3 minutes, until the thickest part of the salmon is cooked through and reaches an internal temperature of 145F. Remove from heat and keep warm.

In a small skillet, bring shallots and vermouth to a simmer over medium heat. Cook until the sauce has thickened, leaving a bit of vermouth in the pan. Remove from heat.

To the same pan, stir in 1 tbsp of butter at a time until each cube is fully melted. Stir in 1/4 tsp salt and remove from heat. Strain the beurre blanc into a bowl over a fine-mesh strainer to remove shallots. 

Serve salmon on plates and ladle a tablespoon of beurre blanc over each fillet. Serve with sautéed greens and lemon wedges.

Pierogies with Fried Sage and Butternut Squash

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Who loves pierogies? I do, I do! These pierogies with fried sage and butternut squash are delightful! They are made from scratch, so they're a little messy and take some dedication in the kitchen, which is why I'd recommend making them on a Saturday or Sunday afternoon. But they are really fun to make and the process is extremely simple! 

The funny thing is that when I do “play” with flour, I often remember the stories my mom and my sisters would tell me about my twin brother and I diving into flour when we were toddlers. My brother and I knew how to get beyond the child locks in seconds, and when my mom wasn’t looking, we let the flour fly across the kitchen. I still remember doing this to some degree, but those memories are aided by a few funny pictures to document the events, which I’d love to dig up for you sometime, but not today. I suppose you could say these were some of my first foodie experiences! Regardless, being a twin was so much fun sometimes (and still is!).

Whether or not you like playing with flour for nostalgic reasons, you will enjoy making these pierogies. The butternut squash adds a little extra pizzaz than the average pierogi, which tend to have a couple simple ingredients, like sauerkraut and sour cream. I love the simple recipes too, but I really prefer to see color in every meal, which is why I also added the fried sage. 

As a serving size, I recommend about 4-5 pierogies for a reasonable portion and to serve them up with a side salad for an extra healthful touch. Salad tip: toss some greens you have on hand with sliced shallots, balsamic vinegar, a drizzling of olive oil, and crumbled queso fresco. So much yum!

Pierogis with Fried Sage and Butternut Squash  

Time: 1 Hour, 30 Minutes
Serves: 4-6
Yields: About 20-25 pierogis

Ingredients
1 large head of cabbage, quartered, core removed
8 tbsp butter
1 large onion, finely chopped
1 cup queso fresco, crumbled
Kosher salt
Freshly ground black pepper
2 cups flour
4 egg yolks
2 tbsp sour cream
1/2 cup hot water
4 tablespoons olive oil, divided
1 small bunch fresh sage leaves, stems removed
3 medium shallots, thinly sliced
4 cups butternut squash, cut into ½-inch cubes
1 tbsp light brown sugar
1 tsp balsamic vinegar
Sour cream, to serve

Directions
Steam cabbage in a rice cooker according to rice cooker directions or in a steamer basket over a pot of boiling salted water, The pot should only be ¼ full of water. Cook cabbage until tender, about 6 minutes each side. Transfer cabbage to a plate to cool. Then squeeze out as much liquid from the cabbage as possible and transfer to a medium mixing bowl. 

While cabbage steams, heat butter in a medium skillet or Dutch oven over medium-high heat. Add onion and cook until golden brown, about 8-10 minutes. Add cheese and reserved cabbage and stir in until cheese just starts to melt. Remove from heat and set aside.

In a large mixing bowl, add flour and form a well in the center. Add egg yolks, 1 tsp salt, and sour cream into the center. With your hands, gently blend the ingredients together until just combined, adding a little water at a time. Knead the dough in the bowl (or on a lightly floured surface if desired), adding more water if necessary, until firm and smooth. Let the dough rest for 10 minutes and then cut in half.

On a lightly floured surface, roll out one dough half into 1/8-inch thickness. Cut out rounds of dough with a 3-inch biscuit cutter. Form remaining dough scraps into a ball and roll out again, continuing to cut out rounds. Repeat with other dough half.

Brush a bit of water around the edges of each round. Pick up a dough round and hold in one hand, spooning a bit of the filling into the center. Fold one end over the filling into a half circle and press to seal the edges, folding over edges into pleats if desired. Repeat with remaining rounds. 

Heat a pot of boiling salted water. Add about half of the pierogis and cook for 10 minutes, until the pierogis float to the surface. Set aside and repeat with remaining pierogis.

In a small skillet, heat 2 tbsp olive oil over medium-high heat. Add sage and cook until crisp, about 30 seconds. Remove from heat and transfer sage to a paper towel lined plate. 

Heat oil in a large skillet or Dutch oven over medium-high heat. Add shallots and butternut squash. Season with salt and pepper and cook, stirring occasionally, until shallots have softened, about 6 minutes. Stir in ½ cup water and brown sugar and bring to a simmer and cook, covered, but stirring occasionally, until squash is tender, about 10 minutes. 

Add pierogis to shallots and squash with with balsamic vinegar and cook for 3 minutes, until incorporated. Season with salt and pepper to taste. Serve immediately on plates garnished with a dollop of sour cream and fried sage. 

Ethiopian-Spiced Dal with Butternut Squash

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What do you do when you love Ethiopian and Indian cuisine, but can’t decide which one to make for dinner? You combine the flavors into this delicious fusion dal, of course! 

Dal is very generous, so you can decide on your own legumes to use for this recipe. But if you choose my recommendations below, you’ll get to experience a little but of heaven with every bite! Adding four different types of legumes means you will have a variety of textures, which really helps to round out the dish! The mung beans totally shined here too, so use them if you can.

Similarly, if you don’t have access to any of the ingredients below and don’t feel like ordering them online, that’s fine too. Your dal doesn’t have to be Ethiopian-flavored or even have to have fresh Indian curry leaves! But for the curious, why not buy a little Ethopian-spiced butter (niter kibbeh) and berbere (chili powder) online if you don’t have them on hand. Your palate will thank you!

Ethiopian-Spiced Dal with Butternut Squash

Time: 1 Hour
Serves 4

Ingredients
3/4 cup yellow split peas
1/4 cup whole red lentils (masoor dal)
1/4 cup mung beans (green gram)
1/4 cup whole black lentils (urad dal)
6 cups water
1 tsp turmeric
Kosher salt and freshly ground black pepper, to taste
1.5 cups butternut squash, cut into 2-inch pieces
3 tbsp Niter Kibbeh, ghee, or vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2-3 serrano peppers, chopped
10 fresh Indian curry leaves
1 tsp cumin seeds
6 dried birdseye chilies, roughly chopped (optional)
1 tsp berbere or red chili powder
1/4 bunch cilantro, chopped

Ingredients
Throughly sort legumes and wash in a colander under cold running water. Drain. 

In a large skillet or Dutch oven, bring water to a boil. Add legumes, turmeric, and salt and pepper to taste. Bring to a boil and reduce to a gentle simmer for about 30 minutes. Sir in butternut squash and cook on medium-low for 25-30 minutes, until legumes and squash are tender.

Meanwhile, in a separate skillet, heat niter kibbeh or oil in a over medium-high heat. Add onion, garlic, serranos, curry leaves, and cumin seeds. Cook until onions are soft and golden brown, about 8 minutes. Stir in berbere or chili powder and remove from heat. 

Add onion mixture to legumes and stir to combine over medium heat until incorporated. Adjust seasonings to taste and serve immediately in bowls garnished with cilantro. 

Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

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This Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes is so healthy and delicious that it could make your head spin. Plus it has a little kick of sriracha and birdseye chilies if you're into that kind of thing! 

I adapted this recipe from an episode of Simply Ming. He used cauliflower instead of romanesco broccoli, but I decided to go with romanesco broccoli because it’s such a funny looking brassica. I also added a bunch more chilies, combined the vegetables with the marinade, and added a mix of daikon and Japanese turnips we had growing in our garden. Feel free to play with this recipe as I did! I had fun making it.

Did I mention that it’s a one-pot meal? The basic ingredients and easy prep definitely make this recipe a keeper for any night of the week. 

Chicken, veg, and potatoes? Yes, please!

Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

Time: 45 Minutes
Serves 4

Ingredients
1 tbsp sriracha
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
Juice of one orange
4 skin-on boneless chicken breasts
2 tbsp olive oil
1 red bell pepper, diced
1 medium red onion, 1/4-inch slices
1 carrot, diced
2 stalks of celery, diced
1 head romanesco broccoli, broken into florets
4-inch piece daikon and/or Japanese, cut into 1/4-inch slices
2 Yukon gold potatoes, ¼-inch slices
10 birdseye chilies, roughly chopped
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 450°. Make the marinade: In a large bowl, combine the sriracha, Dijon mustard, and Worcestershire sauce. Whisk in the orange juice.  Season the chicken on both sides with salt and add to the marinade.

Heat a cast iron pan large enough to hold chicken over high heat. Add the oil and swirl to coat the pan. Add chicken (reserving marinade) skin-side down and cook for about 6 to 7 minutes until the skin is a golden brown. Turn chicken over and cook for another 5 to 6 minutes. Transfer to a plate and set aside.

To the same pan, add the red pepper, red onion, carrots, celery, romanesco broccoli, daikon, potatoes, and chilies and toss to combine. Season with salt and freshly ground black pepper. Add 3/4 cup of the reserved marinade and cook over medium heat for 10 minutes until vegetables have softened, but are still al dente.

Return the chicken to the pan on top of the vegetables and place in the oven. Pour over remaining marinade. Cook about 15 minutes until the chicken is cooked through and has reached an internal temperature of 165F. Serve right from the pan.