Moorish Chicken Recipe
I love the food in Spain and this recipe is one from the south which shows the Arab influence on Spanish food.
This is good with steamed rice and a green vegetable.
8 skinned boned free range chicken thighs
flour for dusting
4 tablespoons extra virgin olive oil
½ teaspoon ground cinnamon
1 tablespoon toasted cumin seeds
zest of 1 lemon
1 onion, finely chopped
1 small carrot, finely diced
2 cloves garlic, finely chopped
1/2 cup raisins soaked for 30 minutes in 100ml medium sherry
large pinch saffron threads soaked in 3 tablespoons hot water for 15 minutes
375ml chicken stock
1/2 cup blanched, slivered almonds, roasted
chopped parsley to serve
Lightly dust the chicken with flour.
Heat the oil in a deep frying pan over moderate heat.
Add the chicken breasts and brown.
Remove and reserve.
Add the cinnamon, cumin seeds, zest, onion, carrot and garlic to the pan and slow fry over moderate heat until the onion is soft and golden.
Add the saffron and water, the sultanas, half the almonds, the reserved chicken and the stock.
Season with salt and pepper.
Mix well, bring to the boil and simmer until the chicken is cooked and the sauce reduced.
Serve with the remaining almonds and chopped parsley sprinkled on top.