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Table Charlotte- Recipes for the Week

Chow down on Chicken with Zhoug-Style Sauce
Zesty heat with poultry recipe
Published Monday, January 6, 2020 7:18 pm
by Courtesy Publix

Chicken with Zhoug-Style Sauce prepared with lemon and jalapeño peppers.

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Chicken with Zhoug-Style Sauce

1 lemon, for zest/juice

2 fresh jalapeño peppers

1/2 bunch fresh Italian parsley

1/2 bunch fresh cilantro

4 cloves fresh garlic

1 1/2 tablespoons extra-virgin olive oil 

1/4 cup water

2 teaspoons ground coriander, divided

2 teaspoons ground cumin, divided

1 1/2 lb boneless, skinless chicken breast

3/4 teaspoon kosher salt

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Cooking spray
1 (8.8-oz) package naan bread (optional)

1. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Remove seeds and membrane from jalapeños, if desired. Place in blender (or food processor bowl): parsley (leaves only), cilantro (leaves only), jalapeños, garlic, oil, lemon zest, juice, water, and 1 teaspoon each cumin and coriander; blend until smooth.

2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season chicken with salt and remaining 1 teaspoon each coriander and cumin (wash hands); coat with spray. Place chicken in pan; cook 8–10 minutes on each side, turning occasionally, or until browned and 165°F. Remove chicken from pan; let stand 5 minutes before slicing.

3. Prepare naan bread following package instructions (if using). Serve chicken with sauce and naan on the side for dipping.


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