Arab American of the Day
Naomi Shihab Nye
Naomi Shihab Nye

Award winning poet and author of children's literature.

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September 15th, 2014

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Arabic bread is typically flat, round, hollow, and unleavened, but it is the forerunner of loaf-style breads eaten in Europe and in America.


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Chicken Tandoori

A tandoor after which this dish takes its name, has its origin in the Indian sub-continent. Today, tandoor ovens are found in the Indian sub-continent, Iran and all across the countries in the Middle East.

It is a clay oven pit that is filled with red-hot charcoal. Meat or, at times, other food are then marinated and lowered into the tandoor. The intense charcoal heat usually seals in the juices of the food, making it tasty and tender while at the same time the smoke permeates the food, giving it a unique flavour.

This dish from Oman obviously cannot be as succulent as the one originally cooked in a tandoor dish but it makes a good substitute. Serves 4 to 6.

Place all ingredients, except coriander, in a casserole then mix well and allow to marinate for at least 4 hours, turning over a few times.

Sprinkle coriander over chicken then cover casserole and bake in a 350° F preheated oven for 1 hour. Un-cover then brown under broiler and serve.

HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur.