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1. Albondgas

2. Chicken with Raisins and Pine Nuts

3. Magdalenas

Book Description

Spanish cuisine is wonderfully rich in seafood. Salmon, tuna, shrimp, clams, oysters, and scallops are all featured here in authentic recipes flavored with Spain’s other national tastes—olive oil, wine, sea salt, almonds, sherry, and an abundance of vegetables and fruits. Cooking Spanish opens with an extensive chapter on "Tapas Traditions," and 250 color photographs show the mouth-watering results.

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Cooking Spanish

Authors: John Newton

Date: April 2005

ISBN: 159223402X

Publisher: Thunder Bay Press (CA)

Paperback

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Some ingredients turn up in Spanish food time and time again, all over the country. Pine nuts and raisins are two such ingredients, always together, like chorizo and chickpeas, and always good in this simple dish, they add richness and sweetness to the chicken.

Serves 4

• 2 lb. 12 oz. chicken

• 1/2 lemon cut into 2 wedges

• 2 bay leaves

• 1/4 cup olive oil

• 1 onion, thinly sliced

• 3 cloves garlic, crushed

• 14 oz. can chopped tomatoes

• 2/3 cup white wine

• 3 tablespoons sun-dried tomato puree or tomato paste

• 1 red or green bell pepper, seeded and cut into thin strips

• 1/3 cup pitted black olives

• 1/4 cup raisins

• 3 tablespoons roasted pine nuts (for garnish)

1. Preheat the oven to 400 degrees F.

2. Wash and pet dry the chicken, then season with plenty of salt end freshly ground black pepper. Put the lemon wedges end bay leaves inside the cavity, drizzle with 3 tablespoons of the oil.

3. Roast in the oven for 1 hour. Pierce the chicken between the thigh end body through to the bone and check that the juices run out clean. If they are pink, cook for another 15 minutes.

4. Meanwhile, heat the remaining oil in a large frying pan over medium heat and cook the onion and garlic for 5 minutes or until translucent.

5. Add the tomatoes and cook for 2 minutes.

6. Stir in the wine, tomato puree, bell pepper, olives, and raisins and simmer for 6-8 minutes or until the mixture reaches a sauce consistency.

7. Cut the chicken into eight portions, tipping the juice from the chicken cavity into the sauce.

8. Spoon the sauce over the chicken pieces and garnish with the pine nuts.

More From This Book:

1. Albondgas

2. Chicken with Raisins and Pine Nuts

3. Magdalenas

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