SWEET ‘N’ SAVOURY SPANISH CHICKEN with Movida’s White Sangria

A recipe incorporating those very early Persian flavours from Spain of yesteryear

My wife Ruth was having a look at the ingredients with us and she said what are you doing with you know the dried fruits and your capsicum and your chizo and your chicken of course and it actually is an interesting mix I had it when I was in Spain which was quite a

While ago I must admit but I really enjoyed the dish and it’s it shows the Arabian influence you know the Arabian traders that that came right through those areas and you know the the idea of the dried fruits and the pine nuts and the pomegranates and stuff like that no

Actually the pomegranates is in the in the drink so Ian don’t be silly anyway to change the subject let’s talk about cooking some chicken so what I’ve got here is some chicken thighs anyway I don’t know whether whether Ruth believed me when I said it I think she

Thought I just made up the dish which maybe I have no I haven’t being silly so just a a layer of olive oil some nice big plump chicken thighs bone in skin on and you obviously put them in the oil skin the side down first you got a lovely drink

Going with this that’s what the pomegranates are for I got a bit excited there not that pomegranates wouldn’t go well in the chicken dish itself anyway so so just four will be enough cuz I’m doing enough for two here if they’re small ones you know you can do an extra

Few but as I said a pretty decent size I’m only doing enough for two so let’s have a just a a bit of a look at the things I’ve got here that which I’ll do in a second cuz what I’ve got here is I have some yellow capsum red capsicum

Some sliced garlic and some shots which I’ve cut under wedges and that wonderful treer while that’s happening let’s start thinking about this wonderful drink and it’s actually from moido which and now Mita is is about Australia’s best span Spanish style restaurant it is absolutely bloody wonderful take my word for it and this

Is a white sangria now I’m not a great fan of sangria you know even in Spain I I must admit I always found the red wine in it a bit harsh maybe it’s just me but I didn’t like it that much but this is a white wine sangria as I said from Mida

Frank kamora is the chef there and he’s a he’s a genius so 310 Ms of dry white wine 125 Ms of white rum I don’t think that’d use bicardi but that’s all I’ve got at home so we’re using bikard so 125 M of that and some quantro 60 M

Quantro actually when I had sangria I did have one sangria in Spain which I I thought was all right and I’ll tell you why was all right cuz I think they put about three bloody tons of of white Ren so that made it a reasonable thing to I had a um thing

They said look you must have our our famous cocktail a Cuba Libra I’m digressing here aren’t I but anyway I had a Cuba Libra and I swear to you I reckon they put 2/3 um exaggerating half a bottle of of really good Havana Club rum in it this

Is for one person and then they just put a splash of coke and said I’m sure you’ll enjoy it well you know I suppose if I was going to drink straight absolutely stra straight rum I would have enjoyed it but you know was pretty strong anyway

They they were a bit the same with the sand g see I’m digressing there was so much booze in it now to that I then add the seeds of one pomegranate now I know pomegranates are trendy at the moment and actually I was I was watching Jamie Oliver if I

Remember rightly and I was watching him mucking around with this pomegranate and he says Ah there’s this perfect way to prepare them now I want some color on this and which is exactly what’s happening but I think I can turn that down a bit now so he grabbed the

Pomegranate and he got a big kitchen spoon he turned it up and he went bang bang bang and the seeds all came out right well I’ve tried to do that 100 bloody times and I have to tell you Jamie it doesn’t work well maybe it does

For maybe you’re clever than me but I it didn’t seem to work for me so we’ve got our lemon four wedges of lemon we’ve got our pomegranat we’ve got our quantro we’ve got a white wine and we also have rum so we’ve got that we cover it with

Cling wrap and we put that in the fridge overnight has to be overnight and I’ve got another one looking around somewhere and then we will come back to it and do something with it let’s get this chicken out because that cooked enough I’m only starting the cooking process and as I

Said I want some real color on it and to that we then add our bits and pieces which I have over here and I’ll put maizo in and I’ll put my veggies in you can just use a red onion if you don’t happen to have any shalots lurking

Around now just sauté these reasonably briefly just to get the cooking process started you don’t have to cook it completely you know you still can keep it firm but the cooking process if you start it now it means it’ll be tender in the dish now if you just throw it in raw

It always takes a bit raar even at the end so we’ll just cook that briefly we’ll see how we go all right this is looking good now let’s just throw in a little bit of flour just to thicken it a bit not too much cuz you’ve already got

Flour in the chicken which will help thicken it but I do like to add it at this moment because there’s nothing worse than adding your thickening agent at the end because it always adds wrw it always tastes raw you know whether it be flour or corn flour or ar root or

Anything that’s my theory and I’m sticking to it but you do need to cook this a little at this stage and then some chicken stock just packets fine I reckon about half a cup to start you can always add some more and about half a can of diced tomatoes yeah perfectly

Measured oh I’m a worry and some smoked papri now you can add the smoked paprika earlier if you like you know with the veggies to just toast it I don’t mind it going in here that’s me we’ll also add some salt we won worry about pepper at

This stage because they got the smoked paprika and we will just bring that to the boil and then we will return that chicken and we will cook it gently oh 12 minutes 15 minutes something like that turn it over once or twice and just look after it you don’t boil the heck

Out of the sauce so you want it to simmer but if you need to add some more stock if you think it’s getting too thick add some more Stu I don’t know whether you will but you know I’m leaving it up to you guys I need a

Little bit of sugar now I’m just using raw sugar here about half a tablespoon I always find that when you’re using tomatoey sauces you often need a bit of sugar because they a bit too tarten they need a little bit of sweetness and we’re now going to return the chicken and I’d

Say just off the top of my head just looking at this I reckon it’s going to need some more stock and we’re going to simmer that as I said for 12 or 15 minutes then we’ll come back finish off the sangria which I’m looking forward to can I tell you something very genuine

I’ve had it at Mida and I loved it I’ve never made it myself so just just hope he’s given me the right recipe you know how chefs in the old days used to ask him a recipe they always left something out you know cuz they never wanted you to repeat it or

Recreate their their stroke of Genius I hope he’s giv me the right recipe but we will find out won’t we anyway it is television Soldier say oh that is wonderful no I won’t I promise you if it’s not right I’ll tell you I’ll tell you all right 12 15 minutes we’ll come

Back finish off the sangria add those lovely dried fruits what I’ve got here just out of Interest I’ve got some dried figs I’ve got some dried apricot and some dried prunes and I’ve just chopped them up so we’ll take put those in oh the last couple of minutes you don’t

Want you don’t want those in too early because they’ll then collapse and and they actually make the sauce look very unpleasant so we don’t want that H you go we’ll be back all right we’re looking good I’ve added a little bit more stock not a huge amount but a little bit more

And I’m now going to put my dried wonders in just mix those in some chopped parsley let’s just have a taste of the sauce I always reckon it needs a little bit of lightness at the end and I’ll show you something that’s a bit of a secret with

Sauces oh that’s nice what I’m going to do is add a little bit of cherry vinegar just gives it a bit of a bite not too much right that’s looking good back to our drink 500 Ms of very cold soda water now I put this in the

Freezer so it’s it really is very cold you can use lemonade if you like you’re supposed to have one of those lovely you know sort of brass what do you call it cocktail mixes aren’t you me typical cook wooden spoon now so we’ve got that

Mixed all we now need is some of these ice cubes to go in our glasses quite a bit of ice cuz this is a drink that you want really cold a lime wedge to each glass a nice big plump lime witch just like that sprig or two of

Mint leave the lemon behind we’ve got the lime we don’t need a lemon in this so we’ll see how I’ve gone see if I’ve measured up to Mr kamora’s very high standards he does this beautiful anchovy in a tomato sway oh stunning anyway I do go on a bit don’t

I doesn’t taste anything like his yes it does very nice very nice now chicken let’s start thinking about getting our chicken out two pieces and let’s just get plenty of this lovely sauce and just some toasted pine nuts over the top that doesn’t look bad does it a sweet and safe saory Spanish

Chicken you look it’s simple stuff it really is yet it’s got some lovely flavors and if you served it with some greens or on something on the side you could get away with just the one chicken thigh but why would you it’s so beautiful I want to and the white sangria from M

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