We tried this recipe from Mayada Anjari’s cookbook, The Bread and Salt Between Us. First, using a mortar and pestle, smash 6 large cloves garlic with ½ tsp kosher salt into a paste, then set aside. Second, using a large, high-walled stainless steel pan, heat 3 Tbsp olive oil on medium heat. Add the garlic paste and saute until softened (about 30 seconds). Third, increase heat to medium high, then add 1.5 lb boneless, skinless chicken breast (2 pieces), cut into ¾ inch dice. Spread the chicken pieces in a single layer, then sprinkle with 1 Tbsp coriander, ¼ tsp cayenne pepper, and ¼ tsp salt. Saute to coat chicken with the dry mixture, then cover and cook at medium-high heat for 10-12 mins (stirring occasionally) until lightly browned; the chicken pieces may emit liquid. Fourth, uncover and cook for a few mins more, stirring occasionally, until liquid has evaporated, chicken has cooked through and is nicely browned. Finally, serve with pita bread, hummus and a variety of fresh vegetables such as diced tomato, a handful of red radishes cut into half-moon slices, and ¼ to ½ bell pepper. (Dec. 2018)
Cooking Adventures 