Mediterranean Chicken with Tomato and Currants

While looking for something that would go well with leftover ratatouille, I came across a large chicken breast in the freezer. At nearly a pound it was really too big to cook whole so I cut it in large strips and cooked it with a large orange tomato from the farmers’ market and a very more goodies. I added a small red pepper mostly for color. You can omit it.

I had planned to post a photo but it was late and the chicken was gone before I had a chance to take a picture!


1 pound chicken breast cut into ½-inch strips about 3 inches long

Extra virgin olive oil

1 small onion, finely chopped

1 small red pepper, sweet or slightly hot

2 or 3 cloves garlic, minced

1 large tomato, peeled and chopped (ok, you don’t have to peel the tomato but the texture of the dish is better without the tomato skins)

3 or 4 leaves basil cut into a chiffonnade, about 1 Tbsp.

¼ cup dried currants or raisins

1 tsp. honey

Salt and pepper


Heat about 1 Tbsp. of the olive oil in a 10-inch non-stick fry pan or skillet over medium-high heat. Add the chicken and cook until lightly browned on all side. Remove from the pan and set aside.

Put the onion and pepper in the pan and sauté for a few minutes until softened but no browned. Add the garlic and cook another minute. Add the tomato, basil, and a bit of salt and pepper. Cook for a couple of minutes until the tomato gives off its liquid. Return the chicken to the pan, reduce heat to low, cover, and cook gently for about15 minutes.

Remove the lid from the pan, raise the heat to medium, add the currants and honey, and cook until most of the liquid has evaporated. Check and correct seasoning. Serve right away.


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