Andalusian Chicken With Green Olives And Bitter Oranges Food

AZTEC ORANGES

Steps:

• Use a sharp knife to cut a slice off the top and bottom of each of the oranges, then remove the peel and pith, careful to retain the shape of the oranges.
• Hold oranges on their side and cut horizontally into slices.
• Place oranges in a nonmetallic bowl. Cut the lime in half and squeeze over the oranges. Sprinkle with the tequila and liqueur then sprinkle over the brown sugar to taste (two tablespoons or so should be plenty).
• Cover and chill till ready to serve, then transfer to a serving dish, mix gently with the berries and decorate with lime zest. Enjoy!

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

CIABATTA ROLLS WITH GREEN OLIVES AND CHILLIES

Steps:

• For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
• Stage 1.
• Add the ingredients in the order shown.
• Select Pizza Dough program and turn off the machine after 15 minutes.
• Leave for 12 hours in the Kitchen.
• Stage 2.
• Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
• Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
• Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
• When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
• The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
• Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
• Heat the oven to 425 F (220 C).
• Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
• Put the into a warm place until doubled in size, about 20 - 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
• Put in the oven and bake for 20 - 25 minutes or until golden brown.
• At end of baking period, remove for oven and place on a cooling rack to cool for a while.
• Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.

BONELESS CHICKEN THIGHS WITH GREEN OLIVES AND LEMON (LIGHT)

Steps:

• Dust the chicken with flour. In a hot large nonstick skillet sprayed with vegetable spray, sauté the chicken until browned on all sides, about 5 minutes. Remove from the skillet.
• In the same skillet, respray with vegetable spray and add the oil, onion, bell pepper, garlic, ginger, cumin, paprika and cinnamon. Sauté the onion mixture for 8 minutes or just until tender and lightly browned.
• Add the stock, lemon juice, olives, capers, salt, pepper and chicken. Cover and simmer for 12 minutes or just until the chicken is no longer pink. Turn the chicken halfway through cooking time.
• Pour onto a serving platter. Garnish with cilantro.

SPANISH CHICKEN WITH ORANGES & OLIVES

Steps:

• Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
• Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
• Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
• Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
• Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
• Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
• Bake uncovered for about 20 minutes, until done through.
• Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
• Pour the sauce, oranges, olives, and shallots over the chicken and serve.
• Great with rice or cous-cous and lightly sauteed greens.

ANDALUSIAN CHICKEN

Steps:

• Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
• Add the sherry and vinegar, and salt and pepper to taste.
• Cover and simmer gently for 20 minutes or until the chicken is tender.
• Transfer the chicken to a plate.
• Strain the cooking liquid, pressing the garlic flesh through the strainer.
• Return the liquid to the pan, add the cream, and bring to a boil, stirring.
• Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
• Return the chicken to the pan with the juices that have collected on the plate.
• Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
• Taste for seasoning, adjust if necessary.
• Serve hot, garnished with tarragon leaves.