Chicken with Spiced Tomato, Caper & Olive Sauce

Ingredients

• 14-½-ounce can diced tomatoes, with their juices
• ½ tsp. dried oregano
• 1 Tbs. chopped fresh basil
• 1 Tbs. drained capers, rinsed
• Kosher salt and freshly ground black pepper
• Tiny pinch each of ground cloves, ground nutmeg, and cayenne
• ¼ tsp. ground cinnamon
• + 9 more ingredients
• • 1-½ tsp. ground cumin
  • 16 pimento-stuffed green olives, sliced crosswise into thirds
  • 1 Tbs. light or dark brown sugar
  • ¹/₃ cup dry red wine
  • 1 Tbs. tomato paste
  • ½ small onion, finely diced (about ¹/₃ cup)
  • 3 tsp. extra-virgin olive oil
  • 1 large clove garlic, minced
  • 1 lb. boneless, skinless chicken breast halves (about 3)

Trim the chicken, removing the tenders, and slice on an angle into 3/4- inch-thick pieces and season generously with salt and pepper. In a small bowl, combine the cumin, oregano, cinnamon, cloves, nutmeg, and cayenne. Put the garlic on top of the spices and set aside. In a 10-inch straight-sided...

View full recipe at Fine Cooking