So I saw a recipe on my flipboard app the other day and thought that the topping to the dish sounded really good. Like a salsa mixed with a tapenade. So did a bit of searching and found out that the olive, tomato, caper mix is a fairly common mix under Mediterranean cuisine. Sometimes served warm over fish.
So while grocery shopping today, I did manage to pick up some great looking basa fillets, I wanted the salty sounding concoction with chicken. I think I may save the basa for some green curry instead.
I kept my tapinade quite chunky, but if you like a smoother texture, you could always pulse in a food processor until its to your liking.
Tomato, Olive, Caper Tapenade
Ingredients
- 1 tsp extra-virgin olive oil divided
- 1 tbsp minced shallot
- 1 tsp minced garlic
- 1 c halved cherry tomatoes
- 1/2 c chopped calamata olives
- 2 tbsp capers chopped
- 4-5 leaves of basil chopped small
- Juice of 1 lemon
- Salt to taste though may not need any due to capers and olives
Instructions
- Heat oil in skillet
- Add shallot and cook until soft (approx 20 seconds)
- Add tomatoes and garlic and cook, stirring, until softened, about 1 1/2 minutes.
- Add olives and capers; cook, stirring, for 30 seconds more.
- Stir in basil and lemon juice.
- Salt to taste.
Seasoned Almond Chicken
Seasoned Almond Chicken with Tomato, Olive, Caper Tapenade
Ingredients
- 1 almond meal
- 1 tbsp paprika
- 1 tsp garlic powder1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1/2 c parmesan
- 1 tsp sea salt
Instructions
- Place 3-4 chicken breasts between 2 pieces of saran wrap and flatten with meat tenderizer.
- Sprinkle with a rub (I use my Rose's Rub, recipe can be found by clicking "rub" off to the side)
- Marinate in fridge, in 1 c buttermilk
- Mix above ingredients in a large freezer bag, remove pieces of chicken from marinade and dredge.
- I used my griddle and fried the chicken, feel free to bake or fry in oil.
SEASONED ALMOND CHICKEN WITH TOMATO, OLIVE, CAPER TAPENADE