Slow Simmered Chicken With Raisins Capers And Basil Recipes

MOROCCAN CHICKEN AND RAISINS FOR 2

Steps:

• 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE

Steps:

• Soak the raisins in warm water until they plump, about 10 minutes.
• Drain and set aside.
• Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
• Stir in the onion, garlic, pine nuts, and olives.
• Season with bay leaves, oregano, and cayenne.
• Cook until the onions have softened and begun to turn golden, about 5 minutes.
• Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
• Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
• Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
• While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
• Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
• Transfer to a warm plate, and allow to rest for about five minutes.
• To serve, slice each chicken breast against the grain into thin slices.
• Divide the pasta into four wide, shallow bowls.
• Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
• Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

GREEK CHICKEN WITH CAPERS, RAISINS AND FETA

Steps:

• Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
• Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
• Heat oil in a large nonstick fry pan over medium high heat.
• Add chicken and cook for 4 minutes on each side.
• Remove chicken from pan, keep warm.
• Add onions to pan, sauté 2 minutes.
• Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
• Return chicken to pan.
• Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
• Place chicken on individual plates and keep warm.
• Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
• Garnish with lemon slices if desired.