Instructions: Lightly saute the onion, peppers and sliced garlic in the olive oil until they soften; sprinkle with salt as they cook. Add the tomatoes, jalapeno, cumin, turmeric, ginger, saffron, fennel and sugar; cook for 10 minutes or so, until thickened and saucelike.

Stir in the capers, olives, raisins and lemon juice. Taste for seasoning; you want a sweet- sour-spicy balance. Adjust the sugar, lemon juice and spices accordingly.

Stir in the marjoram and/or parsley and the reserved chopped garlic, taste for seasoning and set aside to cool.

Serve as a sauce with the chicken, or as a spread for crostini.

Serves 4.

Notes: "This is a variation on the classic Sicilian recipe, using peppers instead of eggplant. A caponata is sweet and sour, and very savory, much like a contemporary European chutney. This one is spicy, too - a small dab on the citrus-spiced chicken breasts enlivens it brilliantly."

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