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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Fenugreek and tarragon scented honey mustard chicken


This chicken dinner, a quick curry rather, was inspired by two of my most favorite chicken dishes: the Indian fenugreek chicken (i.e. Murgh Methi), and the American honey mustard chicken. Tarragon also happens to match very well with curry powder; a pinch of dried tarragon was added to the sauced, based on that virtue. This quick dish can be served with bread, pasta, or as it seen above, with rice. 


Ingredients:
Marinated chicken:  

2 Pounds (~900 gr) boneless skinless chicken breast, cut into large pieces
1 TBSP fresh lime juice
1 TBSP honey
1½ TSP salt
1 TSP granulated garlic powder
¼ cup canola oil
Honey mustard sauce:
½ TSP turmeric
½ TSP curry powder
2 TSP dried tarragon
1 TBSP dried fenugreek
½ cup white wine
1 TBSP honey (subject to change, based on personal preference)



1- Pound each chicken breast (just to ensure the meat has uniform thickness) and cut to eight pieces. Mix all the marinade ingredients and let the chicken stand in such mixture for at least two hours, or preferably overnight.
2- Put a large pan over medium high heat. When the pan is hot, transfer the chicken pieces (also all the marinade). Cook in one layer, a minute per side.
3- Add the spices and the dried herbs, toast in the oil for thirty seconds. Add the wine (or simply water if you’d prefer) and the mustard. As soon as the sauce comes together taste and adjust its taste, by adding your desired amounts of honey.
4- Stop cooking as soon as the sauce is shiny and thick and the chicken is done.

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