A smoky, deep, rich chicken dish from Andalucía - Andalusia if you prefer
Like so many regional dishes, there are versions and variations of this dish ranging from a stew-cum-broth, fresh and pale to this version: a dark, warming, smoky affair that shows off its North African influences.
INGREDIENTS
chorizo
chicken breast - skin on
onion
red pepper
tomatoes
butter beans - cannelini beans would do nicely
saffron
cinnamon
paprika
cayenne
dried apricots
almonds
Watch the video
METHOD
Finely chop the onions
Cut the pepper into strips
Halve the tomatoes if they're small; if they're larger, into quarters or eighths
Heat a goodly amount of olive oil
Add the chorizo and cook till it colours the oil
Add the onions and cook for about 10 minutes till they soften
Clear a space and place the chicken breasts in - skin down
Cook for 5-10 minutes to brown the skin and give it some texture
Turn the chicken breasts over, and add the peppers and tomatoes
Stir them through and add the butter beans - undrained
Add all the spices and stir through with a bit of salt
Stir the saffron into 1 litre of chicken stock
Pour in the stock. It looks like a lot, but it's going to cook down over time
After an hour, when it's reduced, add the apricots
Toast the almonds in a dry pan for 10 minutes. Make sure they don't burn
Add them to the pan and cook for a further 20 minutes
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