Chicken Mina
Yield: About 6 servings

Place about 1 1/2 pounds skinless, boneless chicken thigh meat in a heavy saucepan, add 1 tablespoon extra virgin olive oil, a generous sprinkle of salt and pepper, and cold water to cover by about an inch. Simmer slowly (don’t allow the water to boil), until the chicken is barely cooked through: it should be quite juicy. Follow the Lamb Mina directions, substituting trimmed, bite-size pieces of the chicken for the lamb. Can you use poached chicken left over from soup? The secret to this homey mina is very juicy, gently cooked meat. Since all of the flavor from your chicken will have gone into your soup, you’d really be left with nothing very tasty for the mina.
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