This is an adaptation of a recipe that appeared in the Jerusalem Post many years ago. It always gets compliments. Kosher for Passover, it can be prepared on top of the stove and served hot or cold.
Chicken with Black Olives and Tomatoes
1 cut-up chicken
Flour, or potato flour for Passover
1 tbsp. oil
One sliced onion
3/4 can tomatoes
3/4 can black olives
3 cloves of garlic
- Saute the onions in the oil, and remove them to a plate.
- Coat the chicken pieces with flour and brown in oil on both sides. For Pesach I’ve substituted potato starch, but this year I left out that step entirely. Let me know if it works with matza meal.
- Add the garlic, sauteed onions, tomatoes, olives, and black pepper to taste.
- Bring to a boil, cover, and cook for another 45 minutes. Check for doneness.
I served this Friday night. In the morning, we spooned the sauce on cold turkey breast. The recipe is forgiving in terms of quantities of tomatoes and olives, but the more olives the better.
See Passover Recipes and Cooking Techniques at Cooking Manager.