Tuesday, October 8, 2013

Chicken with Fried Caperberries

I have long wondered what to do with these caperberries. They are a funny little food. Salty and ovoid like an olive, but nothing like them in texture. A customer came by and said that they slice and fry them, so I thought that would be really nice to do with chicken. They provide the perfect salty pop!

Chicken with Fried Caperberries

2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1 sm bunch basil, roughly chopped
1 tbsp fresh tarragon
8-10 sliced caperberries
1 lb diced chicken
squeeze of lemon

Heat one tablespoon of the olive oil to medium high. Spread the caperberry slices around and let them simmer around. Let them brown lightly on each side. About 1-3 minutes each side. Toss in the onions and herbs.

Stirring occasionally, let it cook for about 3-4 minutes. Add the rest of the olive oil and the chicken. Stir to distribute and cover. Cover and simmer. Stir occasionally, it should take about 10 minutes. 

Add the tomatoes and stir. Cover and cook 2 minutes. Finish off with a squeeze of lemon and serve.

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