Thursday, April 12, 2012
The photo of the za'atar pyramid was taken by Jim Richardson last summer in Israel.
Mediterranean Chicken Breasts
6 boneless chicken breast halves
Salt and pepper to taste
1 tablespoon ground cumin
2 garlic cloves, finely chopped
1 1/2 cup dried apricots, plumped for 30 minutes and drained
1 1/2 cup dry white wine or unsalted chicken broth
12 brine cured, pitted green olives
Season chicken with salt, pepper and cumin. Heat olive oil in a large heavy skillet over medium heat. Add chicken and cook until browned, turning chicken over every 2 minutes. Remove chicken and place on plate. Cover with foil to keep warm. Add garlic to skillet and cook for 30 seconds. Add apricots, wine, broth and olives to skillet and bring to a boil. Reduce heat to medium high and simmer until sauce is thickened, about four minutes. Add chicken back to skillet and cook until sauce is thickened and chicken is cooked through, 20-30 minutes. Divide chicken breasts onto plates and spoon sauce over chicken.