Yield > 4
Keys : Chicken Main Dish Poultry Nuts Spanish Spain European
Mediterranean
Ingredients :
3 1/2 lb Chicken
Kosher or sea salt as
needed
Freshly-ground black
pepper as needed
2 tbl Olive oil plus
1 tsp Olive oil
1 med Onion finely chopped
1 tbl Minced cilantro
1 tbl Minced parsley
1/4 tsp Grated fresh ginger
1 pch Saffron threads crumbled
1/4 tsp Ground cumin, preferably
freshly ground
1/8 tsp Nutmeg
1/2 cup Chicken broth
1/4 cup Dry white wine
2 tbl Chopped blanched
almonds
Method :
• Cut the chicken into small serving pieces, detaching the
wings and legs and dividing the breast in 4 pieces and each
thigh in half crosswise. Sprinkle on both sides with salt and
pepper. Heat 2 tablespoons of the oil in a shallow casserole
and lightly brown the chicken on all sides. Add the onion and
cook until it has wilted. Sprinkle in the cilantro, parsley,
ginger, saffron, cumin, and nutmeg. Stir in the chicken broth
and wine, cover, and simmer 40 minutes.
• In a very small skillet, heat the remaining teaspoon oil
and lightly brown the almonds over a medium flame. Add the
honey and 2 tablespoons water and cook away most of the
liquid. Spoon over the chicken, cover, and cook 5 minutes
more.
• This recipe yields 4 servings.
• Comments: A preparation from Andalucia's Moorish past
that includes many of the most characteristic ingredients of
Moorish cooking of those times: almonds, honey, cilantro,
ginger, saffron, and cumin.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น