4 to 5 pounds whole chicken breasts 4 tablespoons virgin olive oil 1 large Spanish onion, chopped into 1/2 inch dice 2 ribs celery, chopped into 1/2 inch pieces 2 carrots, chopped into 1/2 inch disks 6 cloves garlic, whole and unpeeled 6 tablespoons sugar 1/2 cup red wine vinegar 1/2 cup orange juice 1 cup light bodied red wine 2 jalapeno peppers, seeded and deveined and then chopped fine 1/4 cup raisins 1/4 cup roasted pine nuts 1/2 tsp. ground cumin Kosher salt and pepper to taste Rinse and pat dry the chicken breasts. Season with Salt, Pepper and cumin. In a 12 to 14 inch saute' pan, heat 2 tablespoons of olive oil over medium high heat. Add 4 pieces of chicken and saute' until golden brown on all sides, about 10 to 12 minutes. Remove. Repeat with remaining 4 pieces. Remove chicken and add 2 tablespoons olive oil. Add onion, celery, carrots, garlic and cook until softened and lightly browned, about 7 to 9 minutes. Add sugar, vinegar, orange juice, red wine, jalapenos, raisins and roasted pine nuts. replace chicken pieces in pan. Bring to a boil. Reduce heat to simmer, partially cover pan and cook 30 minutes or until remaining liquid just moistens chicken. Let chicken sit in sauce and cool a bit. Serve warm, but not hot. Serve with couscous or rice pilaf and a bitter green salad. Yield: 4 - 6 servings
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