Chicken in a Spicy Tomato Sauce
For a complete meal, serve this dish over rice or with a side of roasted cauliflower.


  • 4 skinless, boneless chicken breasts
  • 2-3 tablespoons olive oil
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon whole mustard seeds
  • 1 small-medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon kosher or sea salt
  • 1 14-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • Optional garnishes: parsley or cilantro, chili peppers, lemon slices


  1. Preheat the oven to 350 degrees.
  2. Heat 1 tablespoon olive oil in a large (10-inch) oven-proof skillet and sear the chicken over medium-high heat until golden but not cooked through, about 2 minutes per side. Remove to plate.
  3. Reduce the heat to medium and add an additional 1 tablespoon of olive oil to the skillet. When hot, add the fennel and mustard seeds and, as soon as they begin to pop (which will take less than a minute), add the onion and the garlic. Add the last tablespoon of oil, if needed, as you stir fry the onions until they are beginning to brown, about 3 minutes.
  4. Add the remaining ingredients (cumin through tomato sauce), and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  5. Remove the pan from heat, place the chicken in the tomato mixture, turning a bit to coat with the sauce, and bake for 15 minutes or until the chicken is just cooked through.

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