CHEF JEFF — ONE BYTE AT A TIME: ‘Capered’ ChickenGo “afowl” with this recipe.
By: Herald Staff Report,
Go “afowl” with this recipe.
6 chicken breast halves, with bone and skin
3 tablespoons olive oil
2 onions, thinly sliced
28-ounce can diced tomatoes (preferably fire-roasted)
10 yellow chilies such as Hungarian wax or banana, roasted, peeled, seeded and sliced into ¼-inch strips
1/8 teaspoon ground cloves
½ teaspoon black pepper
½ cup pitted, coarsely chopped green olives
1/3 cup drained, chopped capers, plus tablespoon of brine
¼ cup raisins
½ teaspoon salt, or to taste
Dry chicken with paper towels. In Dutch oven, heat oil. Brown chicken; remove. Reduce heat. Add onions. Cook, stirring, until golden. Add tomatoes, chilies. Cover for 5 minutes. Uncover. Cook until reduced to consistency of paste. Add spices, olives, capers, brine, raisins, 3 cups water. When it boils, add breasts. Partially cover, cook 20 minutes, until meat is cooked clear to bone. Season with salt. Spoon into warm, deep platter, sprinkle with olives, capers. Serve.
Yield: Serves 4 to 6.
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