A Spanish chicken recipe from ” The Flavours of Andalucia” by Elizabeth Luard 1991
Ingredients
- 2 lbs organic chicken joints chopped in half
- 4 tbsps olive oil
- 1 thick slice day old bread in pieces
- 2 plump cloves garlic peeled and finely chopped
- 1 small bunch flat leaf parsley
- 1 tbsp ground almonds
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 6 saffron threads soaked in a splash of boiling water
- 1 lemon zest grated and lemon juiced
- 1 glass sherry or white wine
- 1 onion peeled and finely chopped
Servings:
Instructions
- Heat the oil in a frying pan. Add the bread and garlic and fry until brown, then toss in the parsley sprigs. Remove from the pan and put into a blender with a slotted spoon, leaving the oil in the pan.
- Add almonds,spices, saffron, lemon zest and juice and the wine or sherry to the blender and blend to a thick sauce. Set aside.
- Reheat the oil remaining iun the pan and gently fry the onion and chicken pieces, adding more oil if needed. When the onions are soft and the chicken is lightly browned, stir in the sauce.
- Bring to the boil then cover and reduce heat. Simmer gently for 20-30 minutes until the chicken is tender, adding more water if it is drying out too much.
- Serve with chips and a salad.
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