Catalan: Pollo en Salsa de Almendras

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

Since Roman times, almonds have been produced on the Balearic Islands in the Mediterranean. In this region and in Catalonia, on the northeastern Iberian mainland, ground almonds are an every day ingredient for sauces, particulary the classic Romesco, adding and enhancing flavors, textures and providing the velvety yet coarse pesto type texture. They are quintessential in the Picada, the pulverized base of most Catalan and Balearic dishes. 

This dish is very versatile and can be prepared and plated classically and / or with evolutionary touches as I have done, with French Fried Potatoes ...

Photo Taken from the Iberian Collection of Margaux Cintrano´s Kitchen ...  We had this for lunch on Holy Thursday. 

Sautèed day old bread, garlic, fresh parsely, saffron and hazelnuts are all prominent in Catalan and Balearic cuisines. 

This dish is known as CIRCASSIAN CHICKEN, which has roots in the Middle East, and is called CIRCASSIAN ...

POLLO EN SALSA DE ALMENDRAS DE CATALONIA ... 

CATALAN CHICKEN IN ALMOND PESTO ...

1 three pound large whole chicken for roasting
1 medium onion ( I sub shallot and green spring onion ) 
4 cloves of garlic peeled
1/2 cup or 4 fl. oz. Evoo ( I use Tarragona Designation of Origin or Girona Appellation ) 
1 sprig fresh thyme ( or dry thyme )
6 whole black peppercorns
4 slices of day old bread diced 
1/2 tsp. cinammon
freshly ground black pepper
1 tiny red dry guindilla chili pepper ( or red pepper flakes - a scant sprinkle ) 
fresh parsley flat leaf Italian style minced finely
salt to taste 
1 cup / 150 grams / 5 ounces of toasted blanched almonds; hazelnuts can be subbed or pistachios 

1) Rinse thoroughly; and well drain ... then, Slice chicken in half
2) sauté the onion and the whole garlic cloves in half the Evoo until well golden
3) remove, drain and place in a large casserole type saucepan and add the thyme, 1/2 tsp. of salt and the peppercorns. 
4) add a little  chicken broth homemade and cover to boil
5) reduce heat and simmer, and add the chicken and simmer 1/2 hour or until chicken is tender
6) Now for the Picada:  to thicken the sauce
7) sauté the bread dice, in remaining Evoo and then, place in a Mortar and with Pestle, crush with garlic and almonds. Grind to thick pesto paste with electric standup mixer or Fp or via hand, in Mortar with pestle, and add the cinammon, salt and freshly ground black pepper
8) heat the pesto gently, stirring frequently
9) Remove chicken from casserole, let cool 15 mins.
10) Slice the chicken, and remove bones and skin
11) Then, slice the rest of the bread into triangles and sauté in Evoo until golden
12) Drain thoroughly
13) Combine the chicken, with the pesto Picada, and ladle carefully onto plates or in bowls and top with the sautéed bread cubes and sprinkle with fresh parsely

SERVE WITH RUSTIC HOT OUT OF THE OVEN BREAD AND A PINOT NOIR ROSÉ CAVA ...

Enjoy.
Margaux. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Catalan: Pollo en Salsa de Almendras Posted: 29 March 2013 at 05:30
	Since Roman times, almonds have been produced on the Balearic Islands in the Mediterranean. In this region and in Catalonia, on the northeastern Iberian mainland, ground almonds are an every day ingredient for sauces, particulary the classic Romesco, adding and enhancing flavors, textures and providing the velvety yet coarse pesto type texture. They are quintessential in the Picada, the pulverized base of most Catalan and Balearic dishes. This dish is very versatile and can be prepared and plated classically and / or with evolutionary touches as I have done, with French Fried Potatoes ... Photo Taken from the Iberian Collection of Margaux Cintrano´s Kitchen ... We had this for lunch on Holy Thursday. Sautèed day old bread, garlic, fresh parsely, saffron and hazelnuts are all prominent in Catalan and Balearic cuisines. This dish is known as CIRCASSIAN CHICKEN, which has roots in the Middle East, and is called CIRCASSIAN ... POLLO EN SALSA DE ALMENDRAS DE CATALONIA ... CATALAN CHICKEN IN ALMOND PESTO ... 1 three pound large whole chicken for roasting 1 medium onion ( I sub shallot and green spring onion ) 4 cloves of garlic peeled 1/2 cup or 4 fl. oz. Evoo ( I use Tarragona Designation of Origin or Girona Appellation ) 1 sprig fresh thyme ( or dry thyme ) 6 whole black peppercorns 4 slices of day old bread diced 1/2 tsp. cinammon freshly ground black pepper 1 tiny red dry guindilla chili pepper ( or red pepper flakes - a scant sprinkle ) fresh parsley flat leaf Italian style minced finely salt to taste 1 cup / 150 grams / 5 ounces of toasted blanched almonds; hazelnuts can be subbed or pistachios 1) Rinse thoroughly; and well drain ... then, Slice chicken in half 2) sauté the onion and the whole garlic cloves in half the Evoo until well golden 3) remove, drain and place in a large casserole type saucepan and add the thyme, 1/2 tsp. of salt and the peppercorns. 4) add a little chicken broth homemade and cover to boil 5) reduce heat and simmer, and add the chicken and simmer 1/2 hour or until chicken is tender 6) Now for the Picada: to thicken the sauce 7) sauté the bread dice, in remaining Evoo and then, place in a Mortar and with Pestle, crush with garlic and almonds. Grind to thick pesto paste with electric standup mixer or Fp or via hand, in Mortar with pestle, and add the cinammon, salt and freshly ground black pepper 8) heat the pesto gently, stirring frequently 9) Remove chicken from casserole, let cool 15 mins. 10) Slice the chicken, and remove bones and skin 11) Then, slice the rest of the bread into triangles and sauté in Evoo until golden 12) Drain thoroughly 13) Combine the chicken, with the pesto Picada, and ladle carefully onto plates or in bowls and top with the sautéed bread cubes and sprinkle with fresh parsely SERVE WITH RUSTIC HOT OUT OF THE OVEN BREAD AND A PINOT NOIR ROSÉ CAVA ... Enjoy. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links