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Honey Chicken with Tomato-Olive Sauce - meat

Posted by : Karen Selwyn

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



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