Dill and Cardamom Chicken Recipe | Classic Flavor from India

Once I became what we could arguably call a grownup and started cooking for myself, I made chicken breast regularly. Most of the time I would poach it in balsamic vinegar mixed with water. No other ingredients — I don’t think I even seasoned with salt in advance. The result would be fine, but, how do you say, kind of bland.

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Dara O’Brien is a freelance writer based in New York City. When she isn’t cooking or writing about cookbooks, she writes plays and sometimes acts in them..

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