This is a simple one pan dish which is so rich in taste and flavor can be ready in no time at all. You can add vegetables towards end of the cooking time and you have a ready made meal. I like to use the chicken breast with the bone which I think stands up better than the boneless chicken breast. Chicken thighs and drumsticks also work well. All the poultry I use is skinless which makes the dish a great low-fat meal. For fun we like to serve the chicken with yellow rice.
Dishes of this type are popular all over the middle east. The basic meat/sauce/rice combination allows for lots of variations in flavor with the same cooking steps.
- 1 tbsp of Hungarian paprika
- 2 tsp of dried oregano
- 2 tsp of dried parsley
- 2 tsp of cumin
- 1 tsp of coriander
- 2 tsp of onion powder
- 2 tsp of garlic powder
- 2 tsp of salt
- 1 tsp of cayenne pepper (optional)
- 1 1/2 lb of skinless chicken breast with bone or thighs, or drumsticks
- 1 tbsp or so of fine ground cornmeal or flour
- 10 oz of sliced mushrooms such as white or crimini
- 2 tbsp of minced fresh parsley
- 2 tbsp of minced fresh oregano
- 1 medium onion, diced
- 1 can of diced tomatoes (28 oz)
- 1 tbsp of minced garlic
- 1 cup of dry red wine
- 1 pat of butter
- olive oil
- Combine all the dry rub ingredients in a small bowll and mix them thoroughly.
- Cut each chicken breast into 3 smaller pieces. Place the chicken in a large mixing bowl.
- Sprinkle the dry rub all over the chicken pieces, be sure to thoroughly coat the pieces. If you don't use all the rub, the rest can be added to the sauce for added flavor.
- Let the chicken sit for about 30 minutes.
- Slice the mushrooms.
- Dice the onion.
- Using a small strainer, lightly sprinkle the cornmeal or flour over the chicken pieces. Pat the cornmeal/flour so that it sticks to the chicken.
- Using a large heavy bottom pan, add a generous amount of olive oil. Heat the pan on medium until the oil is hot.
- Saute the chicken until nicely brown. Each side should take about 5 minutes or so. Resist the temptation to move the chicken around. Once you start the browning process, don't touch the chicken until you are ready to turn the piece.
- Once the chicken is brown on all sides, remove from the pan and set aside.
- Add about a tablespoon of olive oil and a pat of butter, heat on medium.
- When the mixture is hot, add the mushrooms. Saute for a few minutes, until the mushrooms start to wilt.
- Add the onions and continue to saute until lightly brown.
- Add the herbs and saute them into the mixture.
- Add the garlic and saute until fragrant. Turn the heat down to medium/low.
- Return the chicken to the pan and mix it well with the mushrooms and onions
- Add the wine and mix it into the contents of the pan. The wine will evaporate quickly rapidly.
- Add the tomatoes and stir them. Simmer on low for about 30 minutes.
- If you have any of the dry rub left, you can add it to the sauce at this time.
- About 15 minutes prior to serving, add the green beans and continue to cook.
- Taste and add salt if needed.
- When the green beans are tender, the dish is ready to be served. It can be served over rice or pasta.
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