Greek chicken with tomato and green bean saute. Photo by: AP photo
September 19, 2012 7:19:28 AM
The flavors are Greek; the cooking method is Chinese. The fusion results in a dish that is full of flavor. It's a good way to use up late-season green beans, which can be a little tough.
It's also one of those dishes that seems to improve as its sits and doesn't need to be piping hot. It's good even at room temperature, so get it ready and then relax for a few minutes until it's time for dinner. If it gets cold, reheat just until warmed through.
Serve over rice, noodles or lightly toasted slices of Italian bread.
A tip: To peel tomatoes, bring a medium saucepan of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of each tomato and remove the stem. Working with one at a time, place the tomato in the boiling water for 15 seconds. Use a slotted spoon to quickly transfer it to the ice water. The skin should simply slip off.
Makes 4-5 servings
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons mild olive oil
1 pound boneless, skinless chicken breast halves, trimmed and cut into strips 1/4-inch thick and 1 to 1 1/2 inches long
1 medium (4 or 5 ounces) onion, diced (1 cup)
3/4 pound plum (Roma) tomatoes, peeled and seeded, then cut into 1/2-inch dice (1 cup; see NOTE)
Finely grated zest and freshly squeezed juice of 1 large or 2 small lemons (at least 1 1/2 teaspoons zest, 3 tablespoons juice)
Freshly ground black pepper
1/2 teaspoon sugar, or to taste
1 cup homemade or no-salt-added chicken broth
1 tablespoon cornstarch
3 tablespoons chopped dill
3/4 cup (3 ounces) crumbled feta cheese
Add the beans to the pot and cook for 6 minutes, then drain the beans and immediately transfer them to the ice water. Let the beans cool for 5 minutes, then drain them and transfer them to the towel to dry.
Remove from the heat; stir in the dill and feta. Taste, and adjust the seasoning as needed. Let it sit for 15 minutes before serving.
4. A Stone's Throw: Waving flags COLUMNS