This is my attempt at a dish which I first ate in Spain, over 30 years ago... It took me ages to get it 'almost' right - it was the cinnamon stick that gave this dish its authentic flavour, and I didn't realise what the missing ingredient was for many years! It's a favourite with my family!
Serves: 4-6
1kg large, firm beef tomatoes
4 tbsp olive oil
1 small chicken (jointed) or 4-6 joints such as breasts and legs
1 large onion halved and sliced
2-3 garlic cloves,chopped
1 redpepper, deseeded and sliced
150ml Fino sherry
6-8 strands saffron, soaked in 2 tsp boiling water
1-2 bay leaves
1 short stick cinnamon
Freshly ground salt and pepper, to taste
To finish
1 tbsp olive oil
2 tbsp fresh breadcrumbs
1 tbsp chopped almonds
1 tbsp paprika
Halve the tomatoes, discarding the seeds.
With the curved side in your palm,grate the flesh on a coarse grater without grating the skin! Heat the oil in a heavy pan on a medium heat. Fry the chicken for about 10 minutes until golden. Remove and reserve. In the fat that remains in the pan, fry the onion, garlic and pepper until golden. Add the tomato pulp, sherry and saffron with its water, and bring to a simmer. Cook for 10-15 minutes to evaporate excess liquid - you want a fairly thick sauce at this stage. Return the chicken to the pan with the bay leaves, cinnamon and . Bring to a simmer, cover loosely and cook for about 30 minutes until the chicken is tender, and the sauce thick and jammy.
Meanwhile, to finish, heat 1 tbsp oil over a medium-high heat and fry the breadcrumbs and almonds until golden. Stir in the paprika and tip over the chicken just before serving. This is great with an endive salad and chips fried in olive oil.
Serves: 4-6
1kg large, firm beef tomatoes
4 tbsp olive oil
1 small chicken (jointed) or 4-6 joints such as breasts and legs
1 large onion halved and sliced
2-3 garlic cloves,chopped
1 redpepper, deseeded and sliced
150ml Fino sherry
6-8 strands saffron, soaked in 2 tsp boiling water
1-2 bay leaves
1 short stick cinnamon
Freshly ground salt and pepper, to taste
To finish
1 tbsp olive oil
2 tbsp fresh breadcrumbs
1 tbsp chopped almonds
1 tbsp paprika
Halve the tomatoes, discarding the seeds.
With the curved side in your palm,grate the flesh on a coarse grater without grating the skin! Heat the oil in a heavy pan on a medium heat. Fry the chicken for about 10 minutes until golden. Remove and reserve. In the fat that remains in the pan, fry the onion, garlic and pepper until golden. Add the tomato pulp, sherry and saffron with its water, and bring to a simmer. Cook for 10-15 minutes to evaporate excess liquid - you want a fairly thick sauce at this stage. Return the chicken to the pan with the bay leaves, cinnamon and . Bring to a simmer, cover loosely and cook for about 30 minutes until the chicken is tender, and the sauce thick and jammy.
Meanwhile, to finish, heat 1 tbsp oil over a medium-high heat and fry the breadcrumbs and almonds until golden. Stir in the paprika and tip over the chicken just before serving. This is great with an endive salad and chips fried in olive oil.
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