| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sicilian |
Mediterrane, Salads, Mc-recipe |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; thinly sliced |
| 1 |
|
Red bell pepper; cored and chopped |
| 3 |
|
Garlic cloves thinly sliced; and |
| 1 |
|
Garlic clove finely chopped |
| 3 |
tb |
Extra virgin olive oil; plus |
| 1 |
tb |
Olive oil; if desired |
|
|
Salt; to taste |
| 5 |
|
Ripe tomatoes with juice; fresh or canned |
| 1/4 |
|
Jalapeno chile; seeded and minced |
| 1 |
pn |
Cumin |
| 1 |
pn |
Turmeric |
| 1 |
pn |
Ginger |
| 1 |
pn |
Saffron threads |
| 1/8 |
ts |
Fennel seeds OR 1/4-bulb fennel; diced |
| 2 |
tb |
Sugar; or as desired |
| 1 |
tb |
Drained capers; or more to taste |
| 10 |
|
Mediterranean olives; green or black, pitted and cut into halves |
| 2 |
tb |
Raisins |
| 3 |
tb |
Lemon juice; or more to taste |
| 1 |
tb |
Chopped fresh marjoram and/or parsley |
INSTRUCTIONS
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@wizard.ucr.edu> on May 07,
1998
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