RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Honey Chicken with Tomato-Olive Sauce - meat
The author of this recipe has obviously tweaked a more traditional Sephardic recipe from Morocco. I have a recipe for Moroccan Chicken Braised with Honey and Tomatoes in both my Sephardic and Jewish International cookbooks, but the addition of jalapeno peppers and the preparation of the Tomato-Olive Sauce as a fresh salsa is a modern interpretation. Gertrude and Martin Peller Karen Peller Selwyn * * * * * * 1/2 jalapeno pepper, seeded and chopped 2 tablespoons honey 1/8 teaspoon salt (or more to taste) 2 whole skinless, boneless chicken breasts, split Tomato-Olive Sauce: 2 tablespoons honey 1 medium tomato, peeled and diced 1/4 cup finely chopped green pepper 1/2 cup finely chopped red onion 12 kalamata olives, pitted and coarsely chopped 1 tablespoon balsamic vinegar 1 tablespoon olive oil Place jalapeno pepper, the first measure of honey, and salt in a food processor. Puree. Rub mixture over chicken. Cover and chill for 1 hour. In a small bowl, mix together remaining honey, tomato, green pepper, onion, olives, vinegar, oil and salt. Set aside to allow flavors to blend while chicken is marinating. Broil chicken until browned, 8-10 minutes. Turn chicken over and broil until it is no longer pink in the center, an additional 8-10 minutes. Pour tomato-olive sauce over chicken and serve. Source: PALM BEACH JEWISH JOURNAL NORTH, 9/16/97
