Last night we made the Berber-Spiced Chicken Breasts from Food & Wine (hooray! someone else’s recipe!), and as we sat down to eat them, the crunchy texture on the outside got my husband all worked up.
HIM: Hey, cool! These have the same texture as Shake’n’Bake!
ME: (Confused. These are chicken breasts marinated in cardamom, paprika, garlic, cinnamon, etc. and grilled.) I’ve never had Shake’n’Bake.
HIM: (Yelling.) WHAT? (Seems to be rethinking our marriage.)
ME: I’ve never tasted Shake’n’Bake. My mom didn’t cook that kind of stuff.
HIM: Are you a communist?
You see, this is how wars start. We smoothed it all out in the end, thanks to this soothing warm salad, but for a minute there I thought I might get the ax. Am I the only person in the world who hasn’t had Shake’n’Bake?
Here, lemony breadcrumbs create sort of a moist binder, so the result is like – God help me – a healthy, herby green bean casserole. A perfect side dish for modern African Shake’n’Bake, it turns out.
TIME: 15 minutes, plus roasting time
MAKES: 4 servings
1/2 cup panko breadcrumbs
Zest and juice (about 1 tablespoon) of 1 baby lemon
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons chopped fresh herbs (such as parsley, chives, basil, thyme, or mint)
1/2 pound green beans, trimmed
1 pint cherry tomatoes, some halved
Preheat the oven to 425 degrees.
In the bottom of a large bowl, mix the panko, lemon zest and juice, oil, salt and pepper to taste, and the herbs. Add the beans and tomatoes, and toss to coat.
Transfer the vegetables to a large baking dish, and scoop any extra crumbs right on top. Bake in the top part of the oven for 20 to 25 minutes, or until the tomatoes are soft and the greens are al dente and beginning to brown. Serve immediately.