Andalusian Style Chicken Recipes

ANDALUSIAN-STYLE CHICKEN

Andalusian-style chicken image

Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread

Provided by Lizzie Harris

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Yield Serves 4 as part of a tapas spread

Number Of Ingredients 14

Ingredients

large pinch of saffron
½ chicken stock cube , crumbled into 100ml boiling water
2 tbsp olive oil
1 small onion , thinly sliced
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
large pinch of ground cinnamon
1 red chilli , deseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes , quartered
1 tbsp raisins
handful of coriander , roughly chopped
25g toasted pine nuts or almonds
crusty bread , to serve

Steps:

Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium

ANDALUSIAN CHICKEN

Andalusian Chicken image

Make and share this Andalusian Chicken recipe from Food.com.

Provided by Pinaygourmet 345142

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1 tablespoon virgin olive oil
6 skinless chicken breast halves, on the bone
1 head garlic, broken into cloves
1 1/2 cups medium-dry sherry
2 tablespoons sherry wine vinegar
salt & freshly ground black pepper
1/2 cup heavy cream
fresh tarragon leaves (to garnish)

Steps:

Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
Add the sherry and vinegar, and salt and pepper to taste.
Cover and simmer gently for 20 minutes or until the chicken is tender.
Transfer the chicken to a plate.
Strain the cooking liquid, pressing the garlic flesh through the strainer.
Return the liquid to the pan, add the cream, and bring to a boil, stirring.
Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
Return the chicken to the pan with the juices that have collected on the plate.
Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
Taste for seasoning, adjust if necessary.
Serve hot, garnished with tarragon leaves.

Nutrition Facts : Calories 395.2, Fat 18.8, SaturatedFat 10.1, Cholesterol 116, Sodium 145.8, Carbohydrate 11.9, Fiber 0.2, Sugar 4.7, Protein 28.5

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