Season the chicken with salt and pepper. Roll one chicken breast lengthwise into a long cylinder. Secure with 3 toothpicks and slice into thirds to yield 3 equal spirals. Keep the toothpicks in place. Repeat with the other 5 breasts. Heat the oil in a large pot over medium heat. Add the red onion; saute for 2 minutes. Add the turmeric, cayenne pepper, rosemary, and potato cubes. Saute for 3-4 minutes, stirring with a wooden spoon. The starch from the potato will make it stick to the pot. Add the red bell pepper, green bell pepper, and celery. Pour in the stock and white wine. Add the juice and zest of the lemon. Bring to a simmer. Add the chickpeas and the secured chicken spirals. Cover and simmer for l 0-1 5 minutes, or until the chicken is no longer pink.
Season with salt and pepper. Sprinkle in chopped olives.
Ingredients:
- 6 boneless, skinless chicken breast halves, pounded very thin
- fine sea salt
- freshly ground black pepper
- 2 tablespoons olive oil
- ½ red onion, very finely diced
- 1/2 teaspoon ground turmeric
- pinch of cayenne pepper
- pinch of dried rosemary, crumbled
- 1 medium russet potato, peeled and cut into small cubes
- 1 red bell pepper, seeded and finely diced
- 1 green bell pepper, seeded and finely diced
- 1 rib celery, finely diced
- 2 cups chicken stock
- ½ cup Pinot Grigio or other white wine
- zest and juice of 1 lemon
- 1 (15-ounce) can chickpeas [garbanzo beans), drained and rinsed
- ¼ cup pitted green Spanish olives, coarsely chopped
- 1 tablespoon olive oil, for garnish
- 1 lemon sliced into 6 slices, for garnish
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Recipe by Susie Fishbein