Adrak Murgh (Pepper Chicken in Gingered Tomato Sauce)

Instructions

Make the sauce: In a food processor or blender purée the tomatoes. In a large heavy skillet heat the oil over moderately high heat until it is hot and in it cook the onion over moderate heat, stirring, until it is golden brown. Add the gingerroot and the garlic and cook the mixture over moderately low heat, stirring, for 3 minutes. Add the cumin and the fennel, cook the mixture, stirring, for 5 seconds, and stir in the paprika. Add the tomato purée, bring the mixture to a boil, stirring, and simmer it, stirring, for 8 to 10 minutes, or until it is thick. Stir in 1 cup water and salt to taste, simmer the sauce, covered, for 12 minutes, and keep it warm, covered.

In a heavy skillet large enough to hold the chicken in one layer heat 1 tablespoon of the oil over moderately high heat until it is very hot and in it sauté the chili peppers, stirring, for 10 seconds, or until they turn several shades darker, being careful not to let them burn. Add the chicken breasts skinned side down and cook them over moderate heat, undisturbed, for 1 minute. Turn the chicken breasts, cook them, undisturbed, for 1 minute, and cook them, turning them, for 2 minutes more, or until they are no longer pink. Cook the chicken, covered, over low heat for 4 minutes, or until it is just firm to the touch, remove the skillet from the heat, and keep the chicken warm, covered.

In another large heavy skillet heat the remaining 2 tablespoons oil over high heat until it is very hot and in it sauté the bell peppers and the onions, stirring and shaking the skillet, for 3 to 4 minutes, or until they are softened slightly and glazed lightly.

Transfer the chicken breasts to a cutting board, cut them crosswise diagonally into ½-inch slices, and arrange the slices, reformed into breasts, on a heated platter. Pour the chicken juices remaining in the skillet and the chili peppers if desired into the tomato sauce and bring the sauce to a boil over moderately high heat, stirring. Spoon some of the sauce over the chicken, arrange the bell peppers and the onions around the chicken, and serve the remaining sauce on the side. Serve the chicken with the rice or the bread. Serves 6. (The last line is partly cut off at the bottom of the clipping.)