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Recipe for family meals :

Chicken, Honey with Tomato-Olive Sauce

This recipes comes from Elinoar Moore who prefers to be known by her nickname Lior. Lior lives in Givataim, Israel and like the rest of us gets great pleasure from her cooking. The great thing about Lior's recipes is that they bring a new experience to the web site as Lior's style is very much Middle East.

This is what Lior said:

"I love to walk through the open air markets of Tel Aviv, it is my Friday pleasure of joy. The joy of aromatic spices, herbs and food come together to make up the Israeli table with its multitude of foods and recipes.

Israel's population is made up of immigrants from more than eighty countries and the food reflects, obviously, the various communities in the country and their diverse geographical and cultural origins. There is no single Israeli cuisine in the sense that there is a French or Italian cuisine. Native Israeli cooking depends on the land of origin of the cook".


1/2 jalapeno pepper, seeded and chopped
2 tablespoons honey
1/8 teaspoon salt (or more to taste)
2 whole skinless, boneless chicken breasts, split

Tomato-Olive Sauce:
2 tablespoons honey
1 medium tomato, peeled and diced
1/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
12 kalamata olives, pitted and coarsely chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil

  • Place jalapeno pepper, the first measure of honey, and salt in a food processor. Purée.
  • Rub mixture over chicken. Cover and chill for 1 hour.
  • In a small bowl, mix together remaining honey, tomato, green pepper, onion, olives, vinegar, oil and salt. Set aside to allow flavors to blend while chicken is marinating.
  • Broil chicken until browned, 8 - 10 minutes. Turn chicken over and broil until it is no longer pink in the center, an additional 8 - 10 minutes.
  • Pour tomato-olive sauce over chicken and serve.