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Gathered
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Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Tilted drawer insert — see all spice labels at a glance
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Combine maple syrup, soy sauce and coriander seed and set aside. In a heavy saucepan, melt 1 tablespoon of butter. Add onion and saute until translucent. Add tomatoes and saffron threads. Saute until liquid is nearly gone. Set aside. Season chicken breasts with salt and pepper. In a skillet, saute chicken breasts in remaining butter over medium-high heat until three-fourths done, about 3 minutes. Add maple-soy mixture; reduce heat and cook 1 minute. With a slotted spoon, remove chicken to a plate and keep warm. Add tomato-saffron mixture and vinegar to skillet and cook over medium-low heat, stirring, to reduce sauce slightly. Add salt and pepper to taste. To serve, divide sauce among 4 plates; slice chicken breasts and arrange slices on top of sauce.