CHICKEN WITH SPICED TOMATO, CAPERS, AND OLIVES
Steps:
- Slice chicken into 3/4 inch slices. 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 saute pan, heat 2 tablespoons of oil over medium-high heat until the oil is hot enought to shimmer. add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1-2 minutes per side. Transfer the chicken to a plate, repeat with the remaining chicken. cover with foil to keep warm. Return the pan to medium heat. Add the remaining 1 tablespoon of oil and then the onion. Saute, stirring almost constantly with a wooden spoon, until the onion is softened and browned, 2-3 minutes. Add the spices and garlic and cook stirring constantly for 20 seconds. Add the tomatoe paste and cook, smaearing the paste around the pan for about 30 seconds. Pour in the the wine and scrape the pan with the spoon to loosen any browned bits. Let the wine simmer until the mixture looks like a coarse wet paste 1-2 minutes. Stir in the tomatoes with their juices, brown sugar, and 1/2 teaspoon salt. Adjust the heat to birng the mixture to a simmmer. Cover and simmer for 5 minutes. Stir in the olives and capers, simmer gently uncovered for 5 minutes. Taste and add salt and pepper as needed. Add the chicken and any accumulated juices, turn to coat with the sauce. Serve immediately, sprinkled with basil.
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