Chicken With Tomatoes, Peppers And Coriander

Recipe Ingredients

		Pepper Sauce
2		Green bell peppers (medium)
1		Red bell pepper (medium)
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Ripe tomatoes - peeled, seeded, and coarsely chopped
		(or 28 ounces canned plum tomatoes - drained and chopped)
2		Garlic cloves - minced (medium)
3 tablespoons	45ml	Minced fresh coriander (cilantro)
3 tablespoons	45ml	Minced fresh parsley
2 teaspoons	10ml	Paprika
1		Cayenne pepper
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
		The Chicken
2 tablespoons	30ml	Olive oil
3 1/2 lbs	1589g / 56oz	Chicken - cut into 4 serving pieces, patted dry
1		Onion - sliced (large)
1		Garlic clove - chopped (medium)
3 tablespoons	45ml	Minced fresh coriander (cilantro)
		Salt and pepper
1 cup	237ml	Water

Recipe Instructions

Broil peppers and peel them. Cut into 1/2-inch dice. In a large skillet, heat oil over medium heat. Add tomatoes, peppers, garlic, coriander, parsley, paprika, cayenne pepper, cumin, and salt. Cook, uncovered, stirring often, for 20 to 25 minutes or until sauce is very thick.

In a heavy casserole, heat oil over low heat. Add chicken, onion, garlic, coriander, and a pinch of salt and pepper. Cook, stirring, for 3 minutes. Add water and bring to a boil. Cover and simmer over low heat, turning pieces over occasionally, for 30 minutes, or until just tender. Transfer chicken pieces with tongs to a plate. Boil onion mixture, uncovered, until it is thick and liquid is reduced to about 1/3 cup.

Return chicken to casserole and add pepper sauce. Cover and heat over very low heat, turning chicken pieces occasionally, for 30 minutes, or until sauce is well flavored. Taste for seasoning. (Chicken can be kept, covered, for 2 days in refrigerator. Reheat chicken in sauce over low heat, covered; or serve it cold.)

To serve hot, spoon most of the pepper dice onto a heated platter with a slotted spoon. Set chicken pieces on top. Spoon a little sauce over chicken pieces and garnish each piece with a few pepper dice. Serve remaining sauce and vegetables in a separate dish. To serve cold, serve chicken in its jelled sauce. This recipe serves 4.

Note: If you prefer browned chicken, brown the pieces first in the oil on all sides, then add remaining ingredients.

Source:
FAYE LEVY'S INTERNATIONAL JEWISH COOKBOOK by Faye Levy (c) 199(?) - Warner Books, New York - ??? pages, (over 250 recipes) - $29.95 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest

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