Middle Eastern Chicken With Tomato Sauce

We are still working our way through the chicken Larry smoked on the smoker. Larry said he wanted it made into something Middle Eastern to go with the Middle Eastern meze that our neighbors Hanaa and Aziz brought over to us. No problem. I made a Middle Eastern tomato sauce to go with the chicken.

The sauce I made was created for meatballs, but it goes very nicely with chicken too. The original recipe with the meatballs is rumored to have been a favorite for the first governor of Mount Lebanon when he was appointed by the Ottoman’s in 1860.

Middle Eastern Chicken with Tomato Sauce

My chicken was already cooked, but if you are cooking it for this dish, season it generously with salt, pepper, and a little cinnamon, then brown it in a large skillet with oil and butter, or ghee.

2 lbs chicken, seasoned and browned

1 onion, diced

1 bell pepper, any color, sliced into thin matchsticks

4-5 tomatoes, diced medium – I used a variety of tomatoes

1-2 tsp cinnamon

1 TBSP cooked lemon peel

1 tsp sugar

2-3 TBSP pine nuts

salt & pepper to taste

oil for cooking

lemon olive oil, optional

Get a large skillet very hot and add the oil(s). If cooking your chicken, brown it completely then remove and set aside to keep warm. Add the onions and peppers, and cook for about 3-5 minutes, or until they soften and the onions are translucent.

Add the tomatoes and seasonings.

Add the pine nuts and combine thoroughly. Add the chicken. Bring to a boil, then reduce the heat to a simmer, and cook for about 20 minutes, stirring frequently.

I served it over lemon rice with mint, with some Middle Eastern zucchini on the side. Because it is a red tomato sauce, I served it with a red blend on the side to complete the meal. The little hint of cinnamon is a nice exotic touch. It is only a hint, but it really makes the flavors of the sauce come to life.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.