A very rich, flavourful and delicious dish, these marinated chicken breasts with cilantro and garlic are very easy to prepare. And they’re done in no time. The combination of cilantro and garlic is amazing. Cut two chicken breasts into cubes, add 4 crushed garlic cloves, half bunch cilantro, finely chopped, good olive oil, salt and pepper, chili pepper and a dash of lemon juice and throw in 2 small quarter of that lemon. Mix well to combine. As accompaniment, I added 2 sliced potatoes and a big handful of quartered cremini and white mushrooms. In a 350 heated oven, first bake the potato coated with olive oil and a sprinkle of salt for 10 minutes, stir so they won’t stick. Then add the marinated chicken and the mushrooms over the potatoes and bake for about 40 minutes, stirring few times until the potatoes are soft and the chicken well cooked. Enjoy.
I love this bean dish, it’s warm, soft plus I like the combination of cilantro and garlic. It is also a popular dish in the Lebanese cuisine. There are different kind of beans, for this dish we use the Romano Beans, also known as Borlotti Beans or Cranberry Beans; it’s streaked with red. This dish is eaten with pita bread. The recipe calls for:
- 1 cup of Romano Beans, soaked in water overnight
- 5 garlic cloves, crushed with a garlic presser
- 2 tbsp vegetable oil
- half bunch cilantro, finely chopped
- 2 tbsp tomato paste
- salt and pepper
Get rid of the soaking water; put the beans in a large pan to boil, with enough water to cover the beans; When the beans are almost done, over a medium-heat, in another sauce-pan, drizzle the oil, add the garlic, stirring for a minute then add the cilantro and let them cook a bit, lowering the heat. Then add the tomato paste, and let them cook. Taste the beans, they should be soft, well cooked; reduce a cup of the water if it’s a lot then add the garlic-cilantro sauce, stir and let simmer like 15 minutes, season with salt and pepper. Serve the dish with spring onions, green bell pepper, radish, and pita bread. Enjoy.