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I found this recipe in a story from a California newspaper about a "Pacific Northwest cuisine" restaurant opening in Manhattan. I don't know what it has to to with any of the above places--it seems Middle Eastern or North African to me--but it sure is good!
- 2⁄3 cup extra virgin olive oil
- 1⁄4 cup capers, drained and smashed
- 6 garlic cloves, minced
- 1⁄3 cup fresh lemon juice (1 to 2 lemons)
- 3 tablespoons minced fresh rosemary
- 2 tablespoons paprika
- 1 tablespoon harissa (a spicy Moroccan seasoning blend)
- 1 teaspoon kosher salt
- 2 teaspoons fresh ground black pepper
- 6 boneless skinless chicken breast halves (about 3-1/2 pounds)
- 2 1⁄2 tablespoons all-purpose flour
- To make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl.
- Pound the chicken breasts to an even 1/2-inch thickness.
- Place the chicken in a large Ziplock bag and add the marinade. Make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hours.
- Prepare your grill by scraping it, oiling it and heating it to high.
- Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill. If you are using a charcoal grill, place the chicken directly over the hot coals.
- Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside.
- To make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. Bring to a boil and cook for 1-2 minutes.
- Whisk the flour into 1/3 cup cool water, then add to the marinade, stirring constantly. Bring to boil to thicken the sauce slightly. Remove from the heat and cool slightly.
- Pour the sauce over the chicken and serve.