Sweet and spicy, this easy-to-make wonderfully aromatic dish is best served with a green salad that’s packed with fresh fruit and drizzled with Curried Dressing.

Serves 6 to 8.

1 tablespoon olive oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon Hungarian paprika
2 teaspoons brown sugar
6 to 8 boneless, skinless chicken breast halves (about 3 pounds), trimmed of fat and membrane, pounded to an even thickness
1½ teaspoons kosher salt
½ teaspoon black pepper
1 to 2 teaspoons olive oil
3 tablespoons sweetened shredded coconut
1 lime, quartered

1. Place the oil, coriander, cumin, paprika, and brown sugar in a large mixing bowl or in a resealable plastic bag, and mix to combine. Add the chicken and mix again. Cover and refrigerate for at least 30 minutes and up to overnight. (You can freeze it at this point.)

2. Sprinkle the chicken with the salt and pepper.

3. Place a large nonstick or cast-iron skillet over high heat and when it is hot, add the oil. Add the chicken breasts one at a time, allowing the pan to reheat for about 30 seconds between additions. Cook until the chicken is deeply browned and the juices run clear, about 3 to 5 minutes per side, depending on the thickness. You will probably need to cook the chicken in two batches.

4. Transfer the chicken to a platter, sprinkle with the coconut, and serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)