Casa Moro: The Second Cookbook
Pollo al Ajillo con Piñones y Pasas / Chicken Braised with Pine Nuts, Raisins and Saffron
Page 207
Cuisine: Spanish/Portugese | Course Type: Main Courses
Tags: easy chicken braise raisins almonds saffron chicken braise garlic
Recipe Reviews
friederike from Berlin,
Quite nice, and very simple. It did take a lot longer than expected, though, because frying the garlic and the chicken took longer than I thought it would, and the chicken needed to braise a little longer than indicated as well. We used 4 chicken legs instead of one whole chicken, which meant we didn't need to worry about the chicken breasts. We used sherry, and I served it with toasted almond flakes scattered on top of the dish, instead of pine nuts in the dish.
Although the flavours weren't really strong, DH especially enjoyed that they really permeated the chicken. It was a slightly sweet sauce, though it might not have been if I hadn't forgotten to add salt and pepper (and it was even quite good without them, if you don't mind the sweetness). As a whole bulb of garlic (yes, that much) went into this dish, I would have expected the garlic flavour to dominate, but it didn't, probably because they were well roasted,
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