Main Course (4)
Thessaloniki chef Aglaia Patronaki showed us how to make this delicious, herb-strewn, skillet-braised chicken dish.
The secret to this dish is to toast and grind whole coriander seeds.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser.