Chicken with Spiced Tomato, Caper & Olive Sauce

Chicken with Spiced Tomato, Caper & Olive Sauce
Photo by Scott Phillips


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

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


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