This juicy, slow-baked chicken breast is infused with zesty lemon, sweet paprika, cumin, and coriander, capturing the essence of bright coastal flavor. It's served alongside garlicky spinach, golden roasted potatoes, and seared tomato, all brought together with a cool, herbaceous dill aioli.
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
