Sicilian Lemon Chicken With Raisin-Tomato Sauce

Recipe by Juenessa
READY IN: 1hr 25mins




  • Soak the raisins in warm water until they plump, about 10 minutes.
  • Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
  • Stir in the onion, garlic, pine nuts, and olives.
  • Season with bay leaves, oregano, and cayenne.
  • Cook until the onions have softened and begun to turn golden, about 5 minutes.
  • Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
  • Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
  • Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
  • While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
  • Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
  • Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices.
  • Divide the pasta into four wide, shallow bowls.
  • Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
  • Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.