|1||Onion; thinly sliced|
|1||Red bell pepper; cored and chopped|
|3||Garlic cloves thinly sliced; and|
|1||Garlic clove finely chopped|
|3 tablespoons||Extra virgin olive oil; plus|
|1 tablespoon||Olive oil; if desired|
|Salt; to taste|
|5||Ripe tomatoes with juice; fresh or canned|
|¼||Jalapeno chile; seeded and minced|
|1 pinch||Saffron threads|
|⅛ teaspoon||Fennel seeds OR 1/4-bulb fennel; diced|
|2 tablespoons||Sugar; or as desired|
|1 tablespoon||Drained capers; or more to taste|
|10||Mediterranean olives; green or black, pitted and cut into halves|
|3 tablespoons||Lemon juice; or more to taste|
|1 tablespoon||Chopped fresh marjoram and/or parsley|
Lightly saute the onion, peppers and sliced garlic in the olive oil until they soften; sprinkle with salt as they cook. Add the tomatoes, jalapeno, cumin, turmeric, ginger, saffron, fennel and sugar; cook for 10 minutes or so, until thickened and saucelike.
Stir in the capers, olives, raisins and lemon juice. Taste for seasoning; you want a sweet- sour-spicy balance. Adjust the sugar, lemon juice and spices accordingly.
Stir in the marjoram and/or parsley and the reserved chopped garlic, taste for seasoning and set aside to cool.
Serve as a sauce with the chicken, or as a spread for crostini. Serves 4.
PER (4th) SERVING: 185 calories, 2 g protein, 21 g carbohydrate, 12 g fat (2 g saturated), 0 mg cholesterol, 281 mg sodium, 3 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN
Notes: "This is a variation on the classic Sicilian recipe, using peppers instead of eggplant. A caponata is sweet and sour, and very savory, much like a contemporary European chutney. This one is spicy, too -- a small dab on the citrus-spiced chicken breasts enlivens it brilliantly." Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998
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