Spiced chicken breasts with red-pepper caponata

4 Servings

Ingredients

Quantity Ingredient
4 Boneless chicken breast halves with skin
4 Garlic cloves; peeled
And thinly sliced or chopped
½ Orange; juiced
½ Lemon; juiced
¼ teaspoon Cumin
⅛ teaspoon Ginger
⅛ teaspoon Turmeric
⅛ teaspoon Paprika
Salt
Cayenne pepper
2 tablespoons Extra virgin olive oil; plus
1 tablespoon Olive oil; to taste
Red Pepper Caponata; *see recipe

Directions

Combine the chicken, garlic, orange juice, lemon juice, cumin, ginger, turmeric, paprika, salt, cayenne and olive oil. Toss to mix well. Let marinate for 2 to 4 hours.

Remove the chicken from the marinade and pat dry with paper towels.

Cook either over hot coals or in a medium-hot pan, starting first with the skin side, then turning to cook the other side. The chicken breasts will cook very quickly; allow only about 3 minutes per side.

Take care not to overcook them -- that is the only way you can go wrong with this recipe. If they are cooked properly, they will be bursting with juiciness, and their flesh will just have turned white.

Serve the chicken breasts sliced diagonally, with a spoonful of caponata to be spread onto the chicken as desired. Serves 4.

PER SERVING (4th): 290 calories, 30 g protein, 3 g carbohydrate, 18 g fat (4 g saturated), 83 mg cholesterol, 70 mg sodium, 0 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Notes: "The turmeric-yellow hue of the marinated chicken brings out the sunny nature of lemon in this Mediterranean-inspired dish. Served with a dab of bright red caponata, it is as pretty as it is delicious. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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