Many dishes in Italian Jewish cooking have people's names associated with them. Usually these celebrate grandmothers or mothers who made a specific dish with great flair. But this one has a biblical name: the prophet Ezekiel. I doubt that he was the architect of the dish: its name, like Carciofi alla Giudia (Jewish artichokes) probably emphasises its Jewish origin. I first came across this dish in the cookbook La Cucina Nella Tradizione Ebraica, and this is my adaptation of it. If you do not like olives , you can leave them out - the dish will keep a great depth of flavour and a scent of Mediterranean herbs, tomatoes and red wine. I cook it on the stove; however you can also cook it in the oven at 180°C after adding the tomatoes, olives and herbs. Allow 5-10 minutes extra.
Preparation time: 45 minutes.
Serves 4-6 as main course.
Ingredients
● 4-6 serving pieces of chicken
● 2 crushed cloves of garlic
● A handful pitted black olives
● 400g tin plum tomatoes in juice
● Small bunch fresh sage
● Small bunch fresh rosemary
● Small bunch fresh basil
● 1 bay leaf
● 100ml red wine
● 4-5 tablespoons extra-virgin olive oil
● Salt and freshly ground black pepper to taste
Method
