Medieval Moorish Chicken
Pollo Moruna
The combination of dried fruit and meat was wide-spread in the kitchens of well-off Moors in 13th, 14th and 15th al-Andalus – the Arab name for the part of the Iberian Peninsula that was conquered by the Moors.
We confess that the addition of Spanish pimentón, made from red peppers which arrived from America in the 16th century, makes this a slightly modernized version of the 800 year old recipe.
Serves 8
1 cup / 250 ml slivered almonds
½ cup / 125 ml olive oil
5 Vidalia onions cut into thin slices
1 small red chilly pepper left whole4.5 lbs / 2 kg chicken breasts – boneless, skinless and cut into chunks
¼ cup / 60 ml olive oil
2 cups / 500 ml water
1 Tablespoon ground cinnamon
2 Tablespoons Spanish Smokey Pimentón
1 teaspoon ground black pepper
1 bay leaf1 cup / 250 ml raisins
2 Tablespoons honey
2 Tablespoons Balsamic vinegar
Preheat the oven to 350 F / 180 C.
Wash and dry the chicken. Season the chicken with salt and pepper.
In a heavy bottomed frying pan, heat the olive oil until shimmering. Add the almonds and toast on low heat for 5 minutes until they are browned. Set aside.
Add the Vidalia onion and the chilly pepper. Sauté 20 minutes until the onion caramelised.
Meanwhile, in a large oven proof casserole, heat the olive oil until shimmering.
Brown the chicken pieces in batches and reserve. To the large casserole, add the Spanish Pimentón, cinnamon and black pepper. Heat the spices on low heat, add the water and return the chicken to the casserole, bring to simmer and place in the oven. Bake covered for 60 minutes
To the caramelized onions, add the almonds, vinegar, honey and raisins. Discard the chilly pepper.
Remove the chicken from the oven, stir in the onion, almonds and raisin to the broth. Set aside to sit for 15 minutes to allow the flavours to meld and serve with steamed rice and a very hearty Rioja red.
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