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Chicken in Orange Sauce, Mexican/Sephardic - meat

Posted by : Karen Selwyn

This recipe is my version of a recipe I got originally from 
GOURMET or BON APPETIT in the early-'80s.

In developing my version, I cooked this  recipe a lot, and 
then abandoned it in favor of new recipes.  This newsgroup has 
caused me to take a new look at the recipe.  I suddenly realized 
that if I took the word "Mexican" off the title and simply 
looked at the ingredients I could see a strong connection to 
Sephardic cooking.  Now I'm no expert, but being logical, I'm 
surmising this recipe made its way to Mexico in the same way 
that Spanish Jews made their way to Spanish speaking colonies 
in the New World in the centuries after the Inquisition.  

With the olives, oranges, and almonds, I'd say this is a good 
candidate for Tu B'Shevat.  I haven't made this in ages, and 
now I'm pleased to have a reason to exhume it from my recipe 
files.

As an aside, I submitted this recipe to a cooking contest 
sponsored by Delmarva chickens in '81 and was accepted as a 
finalist, although I didn't win a prize.

Karen Selwyn

*   *   *   *   *   *   *

Mexican/Sephardic Chicken in Orange Sauce

3 whole skinless, boneless chicken breasts, halved
olive oil
2 medium onions, diced
4 tomatoes, peeled, seeded, and diced
12 large stuffed olives, sliced
2 1/2 tablespoons raisins
2 1/2 tablespoons capers
2 cups orange juice
1 seedless orange, peeled and diced
1/2 cup sliced almonds

Cook the onion in olive oil in a covered saute pan over low 
heat for about 10 minutes, stirring occasionally.  Remove 
cover and continue cooking over low heat until limp, translucent 
and golden, approximately 20 minutes.  Add tomatoes, olives, 
raisins, and capers.  

Bring sauce to a boil, reduce heat and simmer over medium heat 
for approximately 10 minutes until some of the liquid has 
evaporated.  Add orange juice and stir until well blended and 
any brown bits are loosened from the pan.  Stir in orange bits.
Set aside.

In a large saute pan, cook chicken breasts in olive oil until 
brown on both sides.  Pour orange-olive sauce over the chicken.  
Bring sauce to a boil.  Cover chicken and simmer for 20 minutes.  

Alternatively: Place chicken in shallow baking dish; pour sauce 
over chicken breasts.  Cover and bake in 350 dgree oven for 
15-20 minutes. Remove cover and bake additional 10 minutes.  

Sprinkle with almonds before serving.

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