Whisk together flour, baking powder, coriander, cardamom, turmeric, cinnamon, and nutmeg in a bowl. Season with salt and pepper. Whisk together eggs and 1/4 cup water in a separate bowl. Place grits in a third bowl.
Preheat oven to 250°F. Place a rack inside a rimmed baking sheet and place in oven. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper. Working in 3 batches, coat chicken in flour, then egg (letting excess drip off), and then grits (pressing gently to help adhere). Cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer to prepared rack to keep warm.
Heat olive oil in a large cast-iron skillet over medium-high heat. Add green beans and cook, without stirring, until beans start to brown and blister, 4 to 5 minutes. Season with salt and pepper and continue cooking, tossing occasionally, until beans are crisp-tender, 3 to 4 minutes. Remove from heat and stir in onion, lemon zest and juice, parsley, and feta. Serve chicken alongside.
Photo: Brian Woodcock
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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