Photo by: Joseph DeLeo
The triad of spices found in this dish-cumin, coriander, and cinnamon-appear in aromatic sauces all over the Mediterranean, but especially in the Eastern Mediterranean and parts of North Africa. This is delicious over simple sautéed or steamed spinach.
Yield: 6 servings
- One 4- to 4½-pound chicken, cut into pieces and skinned
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 cup chopped red onion
- ½ cup finely chopped green pepper
- ½ cup finely chopped red pepper
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 2 cups chopped plum tomatoes
- 2 cups chicken broth
- 2 tablespoons seedless golden raisins
- 8 pitted and coarsely chopped Kalamata olives
© 2005 Diane Kochilas
Wash and pat dry the chicken. Heat the olive oil in a Dutch oven or wide nonstick pot over medium-high heat. Add the chicken, season with salt and pepper, and brown on all sides. You may have to do this in batches. Remove with a slotted spoon. Drain all but 2 tablespoons fat out of the pot. Reduce the heat to medium, add the onions, peppers, and garlic, and cook until wilted, 4 to 5 minutes. Add the coriander, cumin, cinnamon, and bay leaves and stir for 1 minute with a wooden spoon.
Season the chicken with salt and pepper to taste and place it back in the pot. Add the tomatoes and broth. Bring to a boil, reduce the heat, cover, and simmer until the chicken is tender, about 45 minutes.
While the chicken is cooking, plump the raisins in ¼ cup warm water, then drain. Add the raisins and olives to the pot 5 minutes before removing from the heat. Adjust the seasoning with salt and pepper, and serve.
Calories 342; Fat 18g (Saturated 4g); Cholesterol 105mg: Sodium 415mg: Carbohydrates 9g: Fiber 2g (Digestible Carbohydrates 7g); Protein 36g.