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CHICKEN BREAST IN PLUM & COFFEE SAUCE

Picture of Chicken Breast in Plum & Coffee Sauce

Ed Note: RFT Contributor Yvette Cardozo recently traveled to Israel and brings us this recipe for what she calls “Coffee Chicken.”

 

Yvette says, “This dish was really, really good.  The restaurant is in Nazareth and calls itself an Arab ‘fusion’ restaurant, which seems to mean they put a more modern spin on traditional Arab recipes. All I can say is it was ALL really yummy and this chicken dish is rich and succulent.”

 

Recipe courtesy Tishrin Restaurant in Nazareth, Israel

1 Tbs butter

1/2 lb chicken breast cut into chunks

Salt and pepper to taste

1 tsp roasted coffee beans

1/2 tsp ground/roasted coffee beans

3 dried apricots halved

1 Tbs raisins

1/4 C red wine

1/4 C beef stock

1/4 C plum juice

 

Marinate dried fruit in wine for 30 minutes. Melt butter in skillet over medium heat, add chicken chunks and fry until golden and cooked through. Add coffee, remove fruit from marinade and add to skillet together with beef stock and plum juice. Bring to boil and remove from heat.

 

 



Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.


6 thoughts on “CHICKEN BREAST IN PLUM & COFFEE SAUCE

  1. nancy belcher

    I’m confused about recipe which I want to make . It says 1 TSP roasted coffee beans. Does this mean you add one teaspoon (which isn’t much at all) of beans only to the skillet? Then it says “1/2 ground/roasted coffee beans.” 1/2 what? 1/2 TSP or 1/2 TBS or 1/2 cup or 1/2 quart . . . or 1/2 of what? Does that mean 1/2 of the above-mentioned coffee beans, which really doesn’t make sense?

    Would like clarification.
    Thanks

    1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor

      Yikes, Nancy, thanks for the catch. It’s not author Yvette Cardozo’s error, but yours truly. It’s 1/2 teaspoon and we’ve made the correction to the recipe. Let us know how the recipe turns out. Cheers! Bobbie, RFT Editor

  2. Becca

    I’ve been to Tishreen and had this dish and it is truly one of the best foods I’ve ever had in my life. THanks so much for posting the recipe!

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