Pan-Seared Chicken With Mujdei Green Beans

Preparation

1. Step 1

   Pat the chicken dry and season both sides with salt.

2. Step 2

   Make the mujdei: Use a garlic press to crush the garlic into a large bowl or use a zester to grate the garlic into the bowl. (Alternatively, crush the garlic in a mortar using a pestle.) Sprinkle with salt, add 1 tablespoon oil and whisk (or mix with the pestle). Add 2 tablespoons cold water and whisk. Drizzle in a ¼ cup oil in a thin stream while whisking until the sauce looks thick and creamy, about 3 minutes. Whisk in the lemon juice, a pinch of black pepper and more salt to taste. (If using a mortar, transfer the sauce to a large bowl.)

3. Step 3

   Heat 3 tablespoons oil in a large cast-iron skillet over high, adding more as needed to cover the bottom. Add the green beans and season with salt. Stir-fry until they are just cooked and blistered with slightly charred spots on the surface, 6 to 8 minutes. Transfer to a plate.

4. Step 4

   Turn the heat down to medium-high and heat 2 tablespoons oil in the skillet. Place the chicken pieces skin-side down and cook until deep golden brown, 6 to 8 minutes. Flip the chicken, and cook until the juices run clear, another 10 to 12 minutes. Transfer the chicken to serving plates.

5. Step 5

   Toss the cooled green beans, avocado and ¼ cup parsley in the bowl containing the mujdei. Taste and season with more salt and pepper. Transfer to the plates with the chicken and drizzle anything left in the bowl all over the vegetables. Sprinkle with the remaining parsley and serve with lemon wedges.