GRILLED CHICKEN WITH FRESH HERBS AND TOMATO COMPOTE
This is a very simple recipe, yet the dish has such bold flavors. Cinnamon is the secret ingredient that lends a unique taste. Serve the Classic Rice Pilaf.
Serves 6
Chicken
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons finely chopped fresh Italian parsley
• 2 tablespoons finely chopped fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon sweet paprika
• 1/8 teaspoon ground cinnamon
• 6 boneless skinless chicken breasts
• Nonstick cooking spray
Tomato Compote
• 2 tablespoons olive oil
• 12 ounces tomatoes, cut into 1/2 -inch pieces
• 1/4 cup finely chopped red onion
• 3 tablespoons finely chopped fresh Italian parsley
• 3 tablespoons finely chopped fresh oregano
• 2 teaspoons minced garlic
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 cup pine nuts, toasted
To cook the chicken
Whisk the lemon juice, oil, parsley, oregano, salt, black pepper, lemon pepper, paprika, and cinnamon in a 13 x 9 x 2-inch baking dish. Add the chicken and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning occasionally.
Spray the grill rack with nonstick cooking spray. Prepare the barbecue for medium-high heat. Grill the chicken breasts until they are just cooked through, about 4 minutes per side. The chicken should still be firm to the touch; if it's too firm, it is overcooked and will be dry. So watch it carefully.
Meanwhile, prepare the tomato compote
Heat the oil in a heavy large skillet over medium-high heat. Add the tomatoes, onion, parsley, oregano, garlic, pepper, and salt. Sauté just until the tomatoes are heated through, about 2 minutes. Stir in the pine nuts.
Transfer the chicken to a platter. Spoon the warm tomato compote over the chicken and serve.
Cook’s Notes
Make sure you use fresh herbs as their oils will infuse the chicken with flavorful nuances. If desired, you can substitute fresh thyme or rosemary for the oregano.
The tomato compote compliments grilled salmon or halibut as well.
Recipe from ZOV: RECIPES AND MEMORIES FROM THE HEART by Zov Karamardian
(March 2005; 2nd printing March 2008; $35.00/hardcover)
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