The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves
6

The
flavors of Sicily – anchovies, capers, raisins, and pinenuts –
combine with tomatoes, onions, and garlic to produce a rich-tasting
sauce for your choice of pasta, couscous, or rice. For the anchovy-conscious,
rest assured that the anchovies dissolve in the sauce, leaving
no identifiable trace, but contribute to the distinctive flavor
and should not be left out.

Pasta,
rice, or couscous for 6

2
Tbs. pine nuts

3/4
lb. skinless, boneless chicken breasts, cut in 3/4 inch cubes

2
Tbs. olive oil

1
medium onion, diced

4
cloves garlic, minced

6
anchovy filets

4
cups diced tomato

2
Tbs. balsamic vinegar

1
Tbs. capers, rinsed

3
Tbs. golden raisins

Freshly
ground black pepper to taste

Cook
pasta, rice, or couscous, timing it to be ready when the sauce
is complete. While the pasta or rice cooks, lightly toast the
pine nuts in a dry skillet until golden. Set aside to cool.

Heat
1 tablespoon of oil in a large nonstick skillet over medium heat.
Add the chicken pieces and cook until chicken is opaque, 3-5 minutes.
Add remaining oil, onions, and garlic and sauté for 3 minutes.
Add anchovies and cook, stirring until anchovies break up. Add
remaining ingredients and bring to a gentle simmer.

Cook,
uncovered, for 15 minutes, stirring occasionally. Stir in pine
nuts and serve over cooked pasta or rice.

Per
serving: 421 calories; 33 g protein; 48 g carbohydrates; 10.3
g fat; 68 mg cholesterol; 258 mg sodium % calories from fat: 22%;
from saturated fat: 4%