Chicken with Spiced Tomato, Caper & Olive Sauce

Ingredients

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

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