Immediately on entering Tishreen, in Nazareth, (Israell) known for their wood oven and their innovative cooking, we expected pizza. Instead the two partners and their wonderful chef are known for modern Mediterranean foods (they don’t like the overused word, fusion) as well as traditional dishes. Very soon table was filled with the traditional starters of hummus, eggplant etc.
Certainly considered one of the great restaurants among the 30 that are available in the ‘cradle of Christianity’, the city where Christ spent his young years, the restaurant was filled with locals, both Israeli and Arabs, eating, laughing, talking about their choices and making all the bad news between these nationalities suddenly seemed irrelevant.
One of the recipes that stood out was Chicken breast in plum and coffee sauce.
I just had to have it for www.indulgedtraveler.com and Foad Abd Allah and Ehsan Ghinen didn’t disappoint. The presentation was also clever…a large platter with a demi tasse on its side and some coffee beans spilling out.
CHICKEN BREAST IN PLUM AND COFFEE SAUCE.
1 tbs butter
1/2 pound (250 grams) of chicken breast cut into chunks
salt ad pepper totaste
1 tsp roasted coffee beans
1/2 tsp ground ad roasted coffee beans
3 dried apricots, halved
1 tbs raisins
1/4 cup red wine
1/4 cup beef stock
1/4 plum juice:
Marinate the dried fruit in the wine for 30 minutes
Melt the butter in a skillet over medium heat
Add the chicken chunks and fry until golden and cooked through.
Add the ground and powdered coffee
Remove the dried fruit from the marinade and add to the skillet together with the beef stock and plum juice