Spicy, Lemony Chicken
Prep Time: approximately 5 hours (this includes a 4-hour marination period)
Serves: 2
Adapted from Diana Henry’s A Bird In The Hand
1 pound boneless, skinless chicken breasts
1 tablespoon Korean red pepper powder or Aleppo Red Pepper (see note)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons sea salt
a couple good grinds of the peppermill
Juice of two lemons
4-8 cloves garlic, depending on taste, peeled and minced
3 tablespoons olive oil
Whisk the marinade ingredients together in a large bowl that will accommodate the chicken.
If you plan to serve the chicken with flatbread, you can slice it into flatbread-friendly pieces, or leave them whole. Whatever you decide, rinse the chicken in cool water and dry with paper towels. Add to the marinade, which will be a vibrantly pretty red and smell wonderful.
Cover the bowl, refrigerate, and allow to marinate 4-24 hours.
Remove the bowl from the fridge an hour before cooking.
To cook the chicken, dump everything into a 12-14 inch skillet and saute over medium heat until chicken is cooked through, about 4 minutes a side.
Notes:
I did not have the Aleppo pepper Henry calls for, and substituted this “Thick Korean Red Pepper Powder.”
Hot pepper flakes would work, too, but decrease amounts to a teaspoon or two unless you truly adore hot food.Hot paprika or a crumbled dried red pepper are other fine options.
Cooking the chicken in the marinade, as I do, means the spices are a textural presence in the finished dish. John and I like this, finding it adds welcome crunch. If you prefer a smoother finish, strain the chicken and marinade before cooking. Discard marinade. Film the skillet with olive oil and cook the chicken as indicated.
Wonderful with bitter greens, chickpeas, and flatbread. Henry suggests a side of yogurt, too.