Andalusian Chicken
Over a year ago
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Ingredients
- 1 tsp nutmeg grated
- 1 tsp Corriander Seeds
- 2-3 cloves
- 1 tsp Black Peppercorns
- 1 pinch Saffron strands
- 1 cinnamon stick
- 6-8 Chicken pieces. legs or thighs
- 2 medium onions, sliced
- 200mL Dry sherry
- 200-300mL good chicken stock
- 5 Bay Leaves
- 3 cloves garlic, roughly sliced
- 1 handful ciabatta bread (or similar), cut into cubes
- 2 tbsn pine nuts
- 2 tbsp almonds, blanched
- extra good chicken stock
- 1 egg yolk, cooked
- extra pine nuts, toasted
- extra almonds, blanched
- a little flat leaf parsley, chopped
Accompaniment
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Description
adapted from Rick Stein's Spanish Christmas
Method
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1
1. Crush the spices together (excluding saffron) using mortar and pestle. Note that the quantities are an estimate, so you may need to play around to get the balance right.
2. Brown the chicken in a pan with a good lug of olive oil, then add the spice mix together with the saffron and a good pinch of salt (be careful not to under-season).
3. Add the onions and continue to cook for a minute before adding the dry sherry.
4. Add the chicken stock and bay leaves then leave to simmer gently for 40 minutes.
5. For the "pocada" (sp?), fry the garlic and bread in around 4 tbsn of olive oil until the bread begins to take on a golden colour.
6. Put the bread/garlic mix into a mortar and pestle and begin to crush, adding the pine nuts and blanched almonds as you go. Add the egg yolk (it looks like the egg was boiled then the cooked egg yolk separated and added), then a little chicken stock to loosen the mixture and turn it into a paste.
7. Add the "pocada" paste slowly to the simmering chicken and stir to combine. This will thicken the sauce.
8. For the garnish, chop together the extra pine nuts, almonds and parsley. Garnish just before serving.
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