After a stroll through the suk, a new recipe for pepper-smothered chicken is born.
I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.
Luckily, I bought enought to enjoy in a stir fry and a salad, but I had a few left and wanted to try something new. This recipe was born. Even when cooked, the peppers still have a great texture and a nice mild flavor to them, and I cut the peppers in strips just like the chicken so they were all about the same size. The sauce is very versatile and can be used in lots of different dishes. I particularly like to serve this over rice or couscous to soak up the extra sauce.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
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