This tasty, easy-to-prepare stew depends for its good flavor on thoroughly browning the onions. Serve it with potato latkes on Hanukka, or with hot cooked rice or boiled potatoes on other occasions.If making the chicken ahead, skim fat from the sauce before serving.3 medium onions, halved and sliced 3 Tbsp. olive oil900 gr. to 1 kg. tomatoes, diced, or two 800-gr. cans, drained and diced6 chicken thighs (about 900 gr.)salt and freshly ground pepperHeat oil in large deep skillet or saute pan. Add onions and cook over medium heat, stirring often, for 20 to 25 minutes or until deep brown, taking care not to let them burn and reducing heat for the last 5 to 10 minutes.Add tomatoes, salt and pepper. Stir and cook over high heat for 3 to 4 minutes, until sauce begins to thicken. Add chicken, sprinkle lightly with salt and generously with pepper. Cover and cook over low heat for 25 minutes. Turn chicken pieces over and cook for 5 minutes. Uncover and cook for 15 minutes more or until chicken is tender. Taste and adjust seasoning. Serve hot.Makes 4 servings.SPICY FRIED CHICKEN WITH CAPERS
My favorite way to prepare fried chicken is to use boneless chicken breasts, give them a spicy coating and add a tangy Mediterranean style topping like the capers and parsley in this recipe. The lean meat is kept juicy by the rich and crunchy bread crumb coating. To vary the coating, you can substitute whole-wheat flour for the white flour, or matza meal for the bread crumbs. 4 boneless chicken breast halves (about 550 gr.), skin removed11⁄2 tsp. ground cumin1⁄2 tsp. ground coriander1⁄2 tsp. salt1⁄4 tsp. ground black pepper1⁄3 cup all-purpose flour2⁄3 cup unseasoned dry bread crumbs1 egg1⁄3 cup plus 1 Tbsp. olive oil4 tsp. capers, rinsed and drained2 Tbsp. minced fresh parsleylemon wedges (for serving)Arrange chicken in one layer on a plate. Mix cumin, coriander, salt and pepper in a small bowl. Sprinkle 11⁄4 teaspoons spice mixture evenly over one side of chicken pieces and rub thoroughly into chicken. Turn chicken over, sprinkle with remaining spice mixture and rub into chicken. If you like, marinate for 1 or 2 hours on a covered plate in the refrigerator.Spread flour in a large plate. Spread bread crumbs in a second plate. Beat egg in a shallow bowl. Lightly coat 1 chicken piece with flour on both sides. Tap and shake to remove excess flour. Dip the piece in beaten egg. Last dip the chicken in bread crumbs so both sides are completely coated; pat lightly so crumbs adhere. Repeat with remaining chicken. Set pieces side by side on a large plate. Handle chicken lightly.Heat 1⁄3 cup oil in heavy large skillet over medium-high heat. Add enough chicken to make one layer without crowding. Saute until golden brown on both sides, about 3 minutes per side. Turn carefully using two wide spatulas. If oil in skillet begins to brown, reduce heat to medium. Set chicken pieces side by side on ovenproof platter and keep them warm in a 135º oven while sauteing remaining pieces.Sprinkle chicken with capers and parsley. Heat 1 tablespoon oil briefly in small skillet and pour immediately over chicken. Serve with lemon wedges.Makes 4 servings.QUICK AND SPICY CHICKEN MEATBALLS WITH MUSHROOMS AND PEPPERS
These chicken meatballs, spiced in the Middle Eastern style, are easy to make with ground chicken or turkey but you can use ground beef if you like, or half beef and half chicken. After being fried, they are heated gently in tomato sauce with diced green peppers and sliced mushrooms so that they enrich the sauce and absorb flavor from it. If you prefer that the meatballs have more of a crusty, fried surface, serve the sauce separately.1 Tbsp. bread crumbs1 Tbsp. chicken broth4 garlic cloves, minced1⁄4 tsp. cayenne pepper, plus a pinch for sauce1⁄4 tsp. turmeric1 tsp. cumin1⁄4 to 1⁄2 tsp. salt285 gr. ground chicken (11⁄3 cups)2 Tbsp. olive oil1⁄2 sweet green pepper, diced1 cup tomato sauce225 gr. mushrooms, slicedMix bread crumbs with broth, garlic, spices and 1⁄4 to 1⁄2 teaspoon salt, depending on whether you like food lightly or generously salted. Add to chicken and mix well. Make walnut-size balls, using 1 or 2 tablespoons mixture for each. Put on a plate. Refrigerate 5 minutes.Heat oil in skillet over medium-high heat. Add meatballs and brown them on all sides, taking 5 minutes. Reduce heat and cook over medium-low heat, turning them over carefully, until cooked through; cut into a few to be sure color has changed and they are well done. Transfer to paper towels with slotted spoon. Add green pepper to oil and saute 2 minutes over medium heat. Add mushrooms and saute 3 minutes.Heat tomato sauce in medium saucepan. If it is very thick, dilute with2 or 3 tablespoons water. Add meatballs if you like. Add vegetablescover and cook 5 more minutes or until peppers are tender. Season sauceto taste with cayenne pepper.Serve meatballs in sauce; or serve sauce separately.Makes 2 or 3 servings.Faye Levy is the author of 1,000 Jewish Recipes and Feast from the Mideast.