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INGREDIENTS:

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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