Zesty chicken with raisin-tomato sauce

    Zesty chicken with raisin-tomato sauce


    49 people made this

    About this recipe: A dish that doesn't require much effort, but the results are extravagant. Chicken breasts are seared and served with a delicious, raisin and tomato sauce over pasta.

    Serves: 4 

    • 125g raisins
    • 3 tablespoons extra virgin olive oil
    • 1 medium onion, halved and thinly sliced
    • 1 tablespoon finely chopped garlic
    • 2 tablespoons pine nuts
    • 2 tablespoons chopped black olives
    • 2 bay leaves
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon cayenne pepper
    • 1 (400g) tin chopped tomatoes, drained
    • salt and pepper to taste
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon caster sugar
    • 2 tablespoons finely chopped fresh basil
    • 450g spaghetti or any other pasta you prefer
    • 1 tablespoon extra virgin olive oil
    • 4 (175g) skinless, boneless chicken breast fillets
    • 1 lemon, zested and juiced
    • 4 tablespoons shaved Parmigiano Reggiano (Parmesan) cheese
    • 4 sprigs fresh basil

    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
    2. Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts and olives. Season with bay leaves, oregano and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves and stir in the basil. Cover and keep warm.
    3. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. While the frying pan is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate and allow to rest for about five minutes.
    5. To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta and spoon the tomato mix over them. Sprinkle with lemon zest, Parmigiano Reggiano and a sprig of basil to garnish.

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