New Finds

This recipe from Food and Wine calls for airline chicken breasts, which are skin-on boneless chicken breasts with the drumette attached. I couldn’t find them, so I used skin-on bone-in chicken thighs, which worked just fine. Brown the chicken and set it aside. Cook carrots, oyster mushrooms, small turnips or radishes with butter and herbs and then add scallions and the chicken to the pan. Roast until the chicken is done and then remove it and the vegetables from the pan. While the chicken rests, add wine, herbs and chicken stock to the pan and simmer to reduce it. Add butter. Season the sauce and serve it over the chicken and vegetables.

Avoiding Additives and Preservatives

Look for butter that contains only cream, with no colour added. I used wine from Frogpond Farm, which has a sulfite level of less than 10 parts per million. Imagine Organic chicken stock is additive-free.

This recipes uses a combination of oyster mushrooms, radishes, carrots and onions

Brown the chicken and set aside

Cook the vegetables with rosemary sprigs

Add the chicken and onions to the pan and roast until done

While the chicken rests, make a quick sauce

Serve the chicken and vegetables with the sauce


4 (10-ounce/283 g) skin-on airline chicken breasts or skin-on bone-in chicken breasts or thighs

1 ½ teaspoons (7.5 ml) kosher salt, divided, plus more to taste

¾ teaspoon (3.5 ml) black pepper, divided

1 tablespoon (15 ml) olive oil

6 small carrots, sliced diagonally into 1-inch (2.54-cm) pieces (about 1 ½ cups/375 ml)

8 ounces (226 g) fresh oyster mushrooms, halved

6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup/250 ml)

3 tablespoons (45 ml) unsalted butter, cut into pieces, divided

6 rosemary and thyme sprigs, divided

2 spring onions, or 4 scallions, cut into 2-inch (5-cm) pieces (about 1 cup/250 ml)

¼ cup (60 ml) rosé wine

½ cup (125 ml) unsalted chicken stock

2 tablespoons (30 ml) chopped fresh flat-leaf parsley


Preheat oven to 425°F (218°C). Sprinkle chicken evenly with 1 ¼  teaspoons (6.25 ml) salt and ½ teaspoon (2.5 ml) pepper. Heat oil in a 12-inch (30-cm) ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.

Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon (15 ml) butter, 3 herb sprigs, remaining ¼ teaspoon (1.25 ml) salt, and remaining ¼ teaspoon (1.25 ml) pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F (71°C), 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.

Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables. Serves 4.

From Food and Wine

This sheet-pan meal uses fresh sausage to create meatballs that are roasted along with cherry tomatoes, broccoli and mushrooms. Serve the sausage and vegetables with garlic bread and Parmesan cheese.

Avoiding Additives and Preservatives

Check the dried spices to ensure they don’t contain colour or anti-caking agents. I use Free From sausages and Ace Bakery bread. Genuine Parmesan, which has the name stamped on the rind, is additive-free.

Toss ingredients on sheet pan

Roast until sausage is cooked and vegetables are tender

Serve with bread to soak up all the juices


1 pint (500 ml) grape or cherry tomatoes, halved

1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch (2.54-cm) pieces (about 4 cups/1 L)

½ pound (226 g) cremini mushrooms, trimmed and sliced (about 3 cups/750 ml)

¼ cup (60 ml) olive oil, plus more as needed

1 ½ teaspoons (7.5 ml) dried oregano

1 teaspoon (5 ml) red-pepper flakes

Kosher salt

¾ pound (340 g) bulk spicy or sweet Italian sausage (or fresh sausages removed from casing)

¼ cup (60 ml) plus 2 tablespoons (30 ml) grated Parmesan, plus more for serving

1 loaf soft Italian bread, split lengthwise

3 to 5 small garlic cloves, grated or minced


Heat the oven to 400 degrees F (204 C) with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with ¼ cup (60 ml) oil. Season with 1 teaspoon (5 ml) oregano, ½ teaspoon (2.5 ml) red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch (2.54-cm) balls. (There should be about 30.)

Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons (30 ml) Parmesan. Roast for 15 minutes.

Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons (30 to 45 ml) of oil. Spread the grated garlic on the bread, then sprinkle with the remaining ½ teaspoon (2.5 ml) red-pepper flakes, ½ teaspoon (2.5 ml) oregano and salt to taste. Cut into 3- to 4-inch (7.6- to 10-cm) pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.

After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining ¼ cup (60 ml) Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)

Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese. Serves 4.

From NYT Cooking

This one-pan recipe from NYT Cooking combines chicken, onions, peppers, black beans, tomatoes and rice. Sear the chicken and set aside while you sauté the onions and peppers. Add hot chiles, spices, black beans and cherry tomatoes. Sprinkle uncooked rice on top, add boiling stock and return the chicken to the pan. Bake for about 40 minutes and serve with your toppings of choice. Cook’s note: If you have one, use a 12-inch (30-cm) cast iron skillet.

Avoiding Additives and Preservatives

I use Imagine organic chicken stock, which is additive-free. Check dried spices for colour and anti-caking agents. Blue Menu black beans are additive-free.

Brown the chicken and set aside

Cook the onions and peppers

Add black beans, tomatoes, rice and stock; return chicken to pan and roast until done


8 bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

2 tablespoons (30 ml) extra-virgin olive oil or peanut oil

1 large yellow or white onion, chopped

2 green or red bell peppers, halved, seeded and sliced

2 ½ cups (625 ml) chicken stock

2 red Fresno chiles or jalapeños, halved, seeded and chopped

1 (3-inch/7.6-cm) cinnamon stick, broken in half

3 garlic cloves, finely grated

1 teaspoon (5 ml) ground cumin

1 (15-ounce/425-g/443 ml) can black beans, rinsed

⅓ pound (150 g) cherry tomatoes, halved

1 cup (250 ml) basmati rice, rinsed in a sieve until the water runs clear

3 tablespoons (45 ml) chopped cilantro leaves

Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving


Heat the oven to 375 degrees F (190 C). Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch (30-cm) ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper). Serves 4.

From NYT Cooking

I love spaghetti carbonara and this recipe from Alison Roman yields great results. Thick guanciale or pancetta works best for this version, although you can use bacon. Brown the meat and set aside. Whisk together egg, egg yolk, garlic, cheese, salt and pepper. Cook the pasta and while still underdone, transfer to skillet with some of the pasta water. Cook for about a minute, add egg and cheese mixture and toss until the sauce emulsifies. Serve topped with black pepper, cheese and the crispy meat.

Avoiding Additives and Preservatives

Look for pork without additives, preserved with celery salt – I used President’s Choice pancetta. Genuine Parmesan cheese contains no colour additives or preservatives – look for the name of the cheese stamped on the rind.

Brown the pancetta and set aside

Alison Roman's spaghetti carbonara


1 tablespoon (15 ml) olive oil

A slice of guanciale or pancetta or bacon, about ¼ inch (0.6 cm) thick, cut into ¼-inch (0.6-cm) pieces (about 2 oz/55g)

A handful of spaghetti (about 3 ounces/85 g)

Kosher salt

1 large egg

1 large egg yolk

1 garlic clove, finely grated (optional)

About ½ cup (125 ml) finely grated parmesan and/or pecorino cheese, plus more for grating on top

Freshly ground black pepper


Heat olive oil and guanciale or pancetta in a medium skillet over medium heat until most of the fat has started rendering out and the meat starts to brown, 4–6 minutes. Remove from heat and using a spoon, transfer the meat to a small bowl, leaving the fat behind.

Meanwhile, whisk egg, egg yolk, garlic, and ½ cup (125 ml) cheese in a medium bowl. Season with a little salt and lots of black pepper.

Cook pasta in a medium pot of salted boiling water about halfway through (it should be malleable but still just before al dente).

Return the skillet with the fat to medium heat and using tongs, place the pasta in the skillet (this means you don’t have to drain the pasta and worry about reserving the pasta water, it just stays in the pot), and add in about ½ cup (125 ml) pasta water, swirling to scrape up all the sticky, porky bits. Cook here for a minute or so.

Whisk in ¾ cup (187 ml) pasta water to the egg/cheese mixture and then add pasta to that bowl, using your tongs to toss, toss, toss.

Return the pasta and all the sauce to the skillet over medium heat (it will look watery and soupy). Cook the pasta and continue to toss, moving the skillet and the pasta, letting the sauce come together and become totally emulsified and creamy. If you notice any bits of scrambled eggs, your heat is too high — remove it from the heat and let it cool before continuing.

Just before it looks thick enough, remove it from the heat, and yeah, keep tossing. Toss it! Add more pasta water if it’s looking a bit dry (this pasta goes from saucy to sticky very quickly, pasta water will keep you saucy).

Transfer it to a bowl or eating vessel of your choice. Top with more black pepper, parmesan cheese, and a sprinkle of the crisp pancetta. Serves 1.

From Alison Roman

This delicious recipe from NYT Cooking is a popular Senegalese dish of chicken, onions and peppers. Marinate the chicken in a mixture of scallions, thyme, vinegar, lime juice and oil. Brown the chicken and set aside. Then cook the onions, adding peppers, garlic, ginger, bay leaves and mustard once the onions have started to brown. Return the chicken to the pan, add some water and simmer until it is cooked through and tender. Cook’s note: I served this with asparagus instead of rice.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice; concentrates contain sodium benzoate. I use President’s Choice Old-Fashioned Dijon mustard.

Brown the chicken and set aside

Cook the onions until they start to brown

Add the peppers and seasoning

Return chicken to the pan and cook until done

Chicken Yassa


4 bone-in, skin-on chicken legs (2 ½ to 3 pounds/1.13 to 1.36 kg)

4 scallions, trimmed, whites and greens finely chopped

2 tablespoons (30 ml) fresh thyme, finely chopped (or 2 teaspoons/10 ml dried)

1 tablespoon (15 ml) white vinegar or apple cider vinegar

½ cup (125 ml) lime juice (from 3 or 4 limes), plus more as needed

4 tablespoons (60 ml) peanut, vegetable or canola oil, plus more as needed

Kosher salt and black pepper

2 pounds (900 g) yellow onions, halved and sliced ½-inch (1.27-cm) thick

1 green bell pepper, halved, seeded and cut into thin matchsticks

1 whole Scotch bonnet chile, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or ½ to 1 teaspoon/2.5 to 5 ml red-pepper flakes)

4 garlic cloves, finely chopped

4 teaspoons (20 ml) finely chopped fresh ginger

3 fresh or dried bay leaves

2 teaspoons (10 ml) Dijon mustard (optional)

Cooked rice, for serving


In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, ¼ cup (60 ml) lime juice and 1 tablespoon (15 ml) oil. Marinate in the fridge for at least 2 hours or up to 24 hours.

If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon (15 ml) oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper.

Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.

Meanwhile, in a large pot, heat the remaining 3 tablespoons (45 ml) oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.

Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons (15-30 ml) of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another ¼ cup (60 ml) lime juice, and season with 1 tablespoon (15 ml) salt and 2 teaspoons (10 ml) pepper.

Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup (250 ml) water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.

Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top. Serves 4.

From NYT Cooking

If you are trying to eat more meatless meals, try this hearty cheesy white bean-tomato bake from Cooking NYT. Fry some sliced garlic, stir in tomato paste, add canned white beans, water and seasoning. Sprinkle cheese on top and bake for about 10 minutes. To brown the top, broil for a minute or two.

Avoiding Additives and Preservatives

I used No Name tomato paste and Blue Menu white kidney beans. No Name pizza mozzarella cheese is additive- and colour-free.

Layer ingredients and bake

Broil for a minute or two to brown the top


¼ cup (60 ml) extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 tablespoons (45 ml) tomato paste

2 (15-ounce/425 g) cans white beans (such as cannellini/white kidney beans, Great Northern beans) or chickpeas, drained and rinsed

½ cup (125 ml) boiling water

Kosher salt and black pepper

⅓ pound (150 g) mozzarella, coarsely grated (about 1 1/3 cups/335 ml)


Heat the oven to 475 degrees F(246 C). In a 10-inch (25-cm) ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. Serves 4.

From Cooking NYT

This nutritious quick sheet-pan meal includes chicken, chickpeas, squash and dates. Toss the chicken, chickpeas and squash with oil and arrange on the baking sheet. Roast for 20 minutes, add the dates, and roast for another 20 minutes or until the chicken is cooked, the squash is tender and the chickpeas are crisp. While the roasting is underway, mix up a relish of olives, parsley, capers and lemon juice to serve with the meal. Cook’s note: I used acorn squash and individual skin-on, bone-in chicken drums and thighs instead of whole legs.

Avoiding Additives and Preservatives

I used Blue Menu chickpeas, Parnoosh dates, President’s Choice garlic-stuffed green olives and Unico capers—all are additive free. Be sure to use fresh lemon juice, as the concentrates contain preservatives.

Arrange chicken, squash and chickpeas on baking sheet

Add dates after about 20 minutes, roast for another 20-25 minutes and serve


2 pounds (900 g) delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick (2.54-cm) pieces

1 (15-ounce/425 g) can chickpeas, rinsed

½ cup (125 ml) extra-virgin olive oil

Kosher salt and black pepper

4 whole bone-in, skin-on chicken legs (about 3 pounds/1.4 g)

4 ounces (113 g) pitted large Medjool dates (about 6), quartered lengthwise

½ cup (125 ml) pitted green olives (about 2 ounces/56 g), coarsely chopped

½ cup (125 ml) coarsely chopped fresh parsley

1 tablespoon (15 ml) drained capers, plus 2 tablespoons (30 ml) caper brine

1 tablespoon (15 ml) fresh lemon juice, plus lemon wedges, for serving


Heat oven to 425 degrees F (218 C). On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons (45 ml) oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon (15 ml) oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.

While the mixture roasts, in a small bowl, whisk the remaining ¼ cup (60 ml) oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.

Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges. Serves 4.

From NYT Cooking

This sheet-pan recipe from NYT Cooking makes a quick and satisfying supper. Put the sheet pan in the oven while it preheats (I cover the pan with foil for easy clean-up). Toss sausages, sprouts and potatoes with oil, salt and pepper. Place on the hot sheet pan and roast for 15 minutes. Meanwhile, mix up the honey-mustard sauce. When the 15 minutes are up, drizzle the sausages and vegetables with the sauce and toss. Roast for another 10 minutes or until the sausages are cooked through and the vegetables are tender.

Avoiding Additives and Preservatives

I used Free-From hot Italian sausages and President’s Choice Old-Fashioned Dijon Mustard.

Toss sausages and vegetables in olive oil, season with salt and pepper and spread on baking sheet

After 15 minutes, toss ingredients with honey-mustard sauce and continue cooking until sausages are done and vegetables are tender


1 pound (454 g) fresh sausage, such as sweet or hot Italian, or bratwurst

1 pound (454 g) Brussels sprouts, trimmed and halved lengthwise

1 pound (454 g) small potatoes, like baby Yukon gold or red potatoes, halved

2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

4 teaspoons (20 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) yellow mustard seeds (optional)

¼ cup (60 ml) almonds or walnuts, chopped (optional)


Heat oven to 450 degrees F (232 degrees C), and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper. Serves 4.

From NYT Cooking

This recipe from Half Baked Harvest is a tasty and healthy one-pot meal. Cook fish in a cast iron pan and then set aside. Add butter to the hot pan, sear lemon slices and set them aside. Add garlic, asparagus and uncooked orzo to the pan and cook until the orzo is toasted. Add stock and lemon juice, bring to a boil and cook until the orzo is tender. Add the cod and lemons slices back to the pan to warm through and serve.

Avoiding Additives and Preservatives

Use butter that contains only cream. I used Imagine Organic chicken stock. Always use fresh lemon juice, never concentrated, which contain chemical additives.

Cook fish and set aside

Sear lemon slices and set aside

Cook orzo and asparagus

Return fish to pan to warm through

Lemon-butter cod with orzo and asparagus


2 tablespoons (30 ml) extra-virgin olive oil

4 (6- to 8-ounce/170- to 226-g) cod fillets

Kosher salt and freshly ground pepper

3 tablespoons (45 ml) all-purpose flour

2 tablespoons (30 ml) salted butter

1 lemon, sliced, plus more for serving

1 garlic clove, minced or grated

1 bunch of asparagus, ends trimmed, cut into 1-inch (2.54-cm) pieces

1 cup (250 ml) uncooked orzo

2¾ cups (687 ml) low-sodium chicken broth

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) chopped fresh dill, for serving


In a large cast-iron skillet, heat the olive oil over medium-high heat. Season the cod all over with salt and pepper, then sprinkle it evenly on both sides with flour. When the oil shimmers, add the cod and sear until golden, 3 to 4 minutes per side. Transfer the cod to a plate.

Using the same skillet, sear the butter and lemon slices until the lemon is golden, about 1 minute per side. Add the lemon to the cod on the plate.

Again using the same skillet, cook the garlic, asparagus, and orzo until the garlic is fragrant and the orzo is toasted, 2 to 3 minutes. Add the chicken broth and lemon juice. Increase the heat to high and bring to a boil. Cook, stirring occasionally, until the orzo is al dente, about 10 minutes. Slide the cod, lemon slices, and any collected juices back into the skillet and cook until everything is warmed through, about 1 minute. Top with fresh dill and serve. Serves 4.

From Half Baked Harvest

This recipe from NYT Cooking uses a pan-steam method to cook skinless, boneless chicken breasts quickly while keeping them moist. You can use water, but the soy sauce, honey, garlic and coriander in this recipe infuses the meat with flavour. While the chicken cooks, make a quick side dish of pickled cucumbers, using cucumber, shallot, vinegar, salt and pepper. Cook’s note: This would be great with steamed rice; I served with the pickled cucumbers and green beans.

Avoiding Additives and Preservatives

I used Marukan rice vinegar and tamari instead of soy sauce.

Pickle the cucumbers

Pan steam the chicken

Soy-glazed chicken breasts with pickled cucumbers


1 English cucumber, thinly sliced

1 shallot, peeled, halved and thinly sliced lengthwise

¼ cup (60 ml) rice vinegar

Kosher salt and black pepper

¼ cup (60 ml) ow-sodium soy sauce or tamari

2 tablespoons (30 ml) honey or maple syrup

4 boneless, skinless chicken breasts (1 ½  to 2 pounds/680 to 900 g)

2 tablespoons (30 ml) vegetable oil

2 garlic cloves, smashed

1 teaspoon (5 ml) coriander seeds, roughly smashed with the side of a heavy knife

Cilantro leaves and tender stems, for serving

Steamed rice, for serving


In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and ¼  teaspoon (1.25 ml) pepper; set aside while you make the chicken.

In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.

In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)

Add reserved marinade and ¼ cup (60 ml) water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.

Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes.

Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you’re back to a shiny sauce that can be drizzled.

Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro. Serves 4.

From NYT Cooking

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