The lovely Catherine came up with this in Pantry Raid class and we all devoured it; it comes
together quickly and has a surprising depth of flavor. To serve 4 to 6, you’ll need:
2 Tb. olive oil
1 large onion, chopped
2-3 cloves garlic, minced
2 Tb. smoked Spanish paprika
1 Tb. (or to taste) red pepper flakes, and salt and pepper (to taste)
1 Tb. cumin
1 Lb. (approx. 4 large) boneless skinless chicken thighs cut into bite size pieces
1 28 oz. can diced tomatoes
¼ C. raisins
2 Tb. capers
Chopped flat leaf parsley and toasted slivered almonds for garnish (optional)
Sauté the onion in the olive oil till it’s translucent, then add the chopped garlic. Sprinkle in the
spices, salt and pepper and cook on medium low till all the flavors are incorporated – about 2 or
3 minutes. Put in the chicken and cook till it’s no longer pink, then add the tomatoes, raisins,
and capers. Stir and simmer this for about 10 to 15 minutes, then serve over rice and top with
chopped parsley and/or the almonds. This is quick, simple, and delicious – thanks Catherine!


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