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Ingredientes
- 14 1/2 ounce peeled ready cut tomatoes with juice 1 can
- 2 Tbsp. honey
- 1 tsp cinnamon
- 1/4 tsp black pepper
- 2 Tbsp. good-quality extra virgin olive oil
- 1 med onion finely minced
- 2 x garlic cloves chopped
- 2 lb skinless boneless chicken breast halves
- 2 Tbsp. toasted sesame seeds or possibly 3 tbsp optional garnish or possibly slivered almonds (1/3-c.) or possibly a mix both
Direcciones
- In a small bowl or possibly measuring c., combine the tomatoes and their juice, honey, cinnamon and pepper. Set aside.
- Put the oil into a wide, deep skillet or possibly Dutch oven over medium-high heat; then saute/fry the onion and garlic till they are tender. Push the onion to the edges of the pan. If the pan is very dry, add in a bit more oil. Put the chicken pcs in the pan and brown them lightly on all sides. Pour the reserved tomato mix over the browned chicken. Stir the bottom of the pan gently to loosen any browned bits into the sauce and to fold in the cooked onion. Bring the sauce to a boil. Cover the pan tightly, and lower the heat so the chicken gently simmers.
- Simmer the chicken, basting and turning the pcs occasionally till they are cooked through, 10 to 15 min for boneless breasts or possibly about 45 min for bone-in pcs.
- When the chicken is done, transfer it to a serving plate. Raise the heat under the tomato sauce and quickly boil the sauce down, stirring constantly to thicken it. It should be the texture of thick spaghetti sauce. Spoon the sauce over the chicken pcs.
- To toast sesame seeds for the garnish, put them into an ungreased skillet, and stir them over medium-high heat for about 5 - 10 min, or possibly till they are lightly browned and very aromatic. To toast slivered almonds, spread them on a cookie sheet and put them in a 350-degree oven for 5 - 10 min, or possibly till golden brown and flavorful. If both almonds and sesame seeds are used, they can be toasted together in a skillet.
- Sprinkle the seeds and-or possibly almonds over the top of the chicken. Serve immediately.
- To make this dish ahead of time, place the cooked chicken into a large, covered casserole and spoon the thickened sauce on top. Don't sprinkle on the seeds or possibly nuts. Cover and chill. Before serving, reheat the chicken in a 325-degree oven or possibly a microwave till warm but not dry. Spoon some of the sauce from the bottom of the casserole over the top of the chicken, and sprinkle the sauce with the seeds and-or possibly nuts. Serve directly from the casserole.
- Cuisine: "Jewish"
- International Collection of Recipes and Customs" (Times Books)"
- NOTES : In Greene's own household, Fricasada (Chicken Braised in Honey and Tomato) has become one of the favorite foods served at Rosh Hashana. A similar version of this North African-Jewish-inspired dish is traditionally served by Sephardim at the meal before Yom Kippur.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 530 | |
| Calories from Fat 219 | 41% |
| Total Fat 24.35g | 30% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.03g | |
| Cholesterol 64mg | 21% |
| Sodium 219mg | 9% |
| Potassium 332mg | 9% |
| Total Carbs 51.24g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 28.53g | 19% |
| Protein 25.38g | 41% |
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