A flavorful chicken dish inspired by Caribbean cuisine, featuring a spiced tomato relish.
Mix the cumin, smoked paprika, and jerk seasoning in a bowl. Add half of the olive oil to form a paste.
Ensure the paste is well mixed to evenly coat the chicken.
Rub the spice paste over the chicken breasts, covering both sides.
Let the chicken rest for a few minutes to absorb the flavors.
Heat the remaining olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes on each side until browned.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside. Keep it warm.
Cover the chicken with foil to retain heat.
In the same skillet, sauté the onion and bell pepper over medium-high heat for 3 minutes.
Stir frequently to prevent burning.
Add the red currant jelly, Worcestershire sauce, apple cider vinegar, and hot sauce to the skillet. Stir until the jelly melts.
Ensure the jelly is fully melted for a smooth sauce.
Add the tomatoes, currants, and capers to the skillet. Cook for 3 minutes.
Gently crush the tomatoes to release their juices.
Return the chicken to the skillet, coating it with the relish. Cover and cook for 10 minutes over medium heat.
Ensure the chicken is fully cooked by checking its internal temperature.
Transfer the chicken to serving plates, topping with the relish. Garnish with fresh basil and lemon wedges.
Serve immediately for the best flavor and presentation.
