Intensely flavorful; definitely spicy. Remove all seeds and skin from Anaheim chilis to make it less hot. Rich in Vit A and C.

Ingredients

6	ounces fresh green peppers (about 5 Anaheim chilis), roasted, skinless and seedless
15	ounces Roma tomatoes (fresh or canned - about 5), skinned and chopped
1	tablespoon olive oil, extra-virgin unrefined
1/2	teaspoon caraway seed, bruised
1	clove garlic, minced
1	pinch of salt
1/2	chicken breast, skinned, boneless, and in 2 pieces (about 3 ounces each when cooked)
1	pinch of black pepper, freshly cracked
1	tablespoon lemon juice (juice of 1/2 lemon)
1/3	cup water

Directions

1. Roast peppers in broiler until they blister. Put in paper bag and cool slightly until skins can be easily removed.
   
   
2. Put oil in non-stick pan.
   
   
3. Add caraway, garlic and sea salt to oil; heat over medium-high heat until garlic turns golden and becomes fragrant. Reduce to medium heat.
   
   
4. Add tomatoes; cook until sauce is thickened and oil reappears.
   
   
5. Spoon sauce over peppers.
   
   
6. Put chicken into pan in which sauce was prepared.
   
   
7. Add lemon juice, water, cracked pepper, cover and cook over medium heat until chicken is cooked through.
   
   
8. Remove cover and evaporate until sauce becomes very thick, syrupy. (There won't be much.)
   
   
9. Put chicken over tomato and peppers, spoon lemon sauce over top and serve
   
   

Categories

Chicken, Tomatoes, Vegetables, Main Dish, Moroccan, Broil, Saute, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in potassium High in selenium Very high in vitamin A High in vitamin B6 Very high in vitamin C