Recipes

Seville Chicken

Oranges and Lemons are favorite ingredients in the south of Span, especially around Seville, where the orange and almond trees are a familiar and wonderful sight.

Seville Chicken

Serves 4

1 orange
8 chicken thighs
plain (all-purpose) flour, seasoned with salt and pepper
45ml / 3 tbsp olive oil
1 large Spanish onion, roughly chopped
2 garlic cloves, crushed
1 red (bell) pepper, seeded and sliced
115g / 4oz chorizo, sliced
50g / 2oz / 1/2 cup flaked (sliced) almonds
225g / 8oz / generous 1 cup brown basmati rice
about 600ml / 1 pint / 2 1/2 cups chicken or vegetable stock
400g / 14oz can chopped tomatoes
175ml / 6fl oz / 3/4 cup white wine
generous pinch of dried thyme
slat and ground black pepper
fresh thyme sprigs, to garnish

Pare a thin strip of peel from the orange using a vegetable peeler and set it aside. Peel the orange, then cut it into even segments, working over a bowl to catch any excess juice. Dust the chicken thighs with plenty of seasoned flour.

Heat the olive oil in a large frying pan and fry the chicken pieces on both sides until nicely brown. Transfer the browned chicken to a plate. Add the chopped onion and crushed garlic to the pan and fry for 4-5 minutes until the onion begins to brown. Add th esliced red and yellow peppers to the pan and fry, stirring occasionally with a wooden spoon, until they are slightly softened.

Add the chorizo, stir-fry for a few minutes, then sprinkle over the almonds and rice. Cook, stirring, for 1 – 2 minutes.

Pour in the chicken or vegetable stock, chopped tomatoes and white wine, then add the reserved orange peel and the dried thyme. Season well, Bring the sauce to a simmering point, stirring, then return the chicken to the pan.

Cover tightly and cook over a very low heat for 1 – 1 1/2 hours until the rice and chicken are tender. Just before serving, add the orange segments and juice, and allow to cook briefly to heat through. Season to taste, garnish with sprigs of fresh thyme and serve.

Nandos Chicken Recipe

More Seville Chicken Recipes

UKTV Good Food Channel – Seville orange and chicken salad

Tasty Kitchen – Chicken Seville

Cooks.com – Chicken Seville

Fish With Spinach And Lime

Fresh herbs and hot spices are combined to make the charmoula marinade that is used to flavour this delicious Moroccan style dish. Crusty bread makes a good accompaniment.

Fish With Spinach And Lime

675g / 1 1/2lb white fish, such as haddock, cod, sea bass or monkfish
sunflower oil, for frying
500g / 1 1/4lb potatoes, sliced
1 onion, chopped
1-2 garlic cloves, crushed
5 tomatoes, peeled and chopped
375g / 13oz fresh spinach, chopped
lime wedges, to garnish

For the charmoula

6 spring onions (scallions), chopped
10ml / 2 tsp fresh thyme
60ml / 4 tbsp chopped flat leaf parsley
30ml / 2 tbsp chopped fresh leaf coriander (cilantro)
10ml / 2 tsp paprika
generous pinch of cayenne pepper
60ml / 4 tbsp olive oil
grated rind of 1 lime and 60ml / 4 tbsp lime juice
salt

Cut the white fish into large even size pieces, discarding any skin and bones. Place the fish in a large shallow dish.

Blend together the ingredients for the charmoula. Season with salt. Pour over the fish, stir to mix and leave in a cool place, covered with clear film (plastic wrap), to marinate for 2 – 4 hours.

Heat about 5mm / 1/4in oil in a large heavy pan, add the potato slices and cook, turning them occasionally, until they are cooked right through and golden brown. Drain the friend potatoes on kitchen paper.

Pour off all but 15ml / 1tbsp of the oil from the pan and add the onion, garlic and tomatoes. Cook over a gentle heat for 5-6 minutes, stirring occasionally until the onion is soft. Place the potatoes on top and then add the spinach.

Place the marinated fish pieces on top of the chopped spinach in the pan and pour over all of the marinade. Cover the pan tight;y and cook for 15-18 minutes. After about 8 minutes of the cooking time, carefully stir the contents of the pan with a wooden spoon, so that the pieces of fish at the top are distributed throughout the dish.

Cover the pan again and continue cooking, but check occasionally – the dish is cooked once the fish is just tender and opaque and the spinach has wilted. Serve the dish hot, with wedges of lime and plenty of warm crusty bread, if you like.

More Fish With Lime Recipes

She Simmers – Steamed Fish with Lime, Garlic, and Chilies

BBC Food – Hot fish with chilli and lime

Food.com – Lime Baked Fish

janssons celeriac

Fillets of Brill In Red Wine Sauce

The red wine sauce adds colour and richness to this wonderful dish. Halibut and John Dory are also good cooked this way.

Fillets of Brill In Red Wine Sauce

Serves 4

4 fillets of brill, about 175 – 200g / 6-7oz each, skinned
150g / 5oz / 10tbsp chilled butter, diced, plus extra for greasing
115g / 4oz shallots, thinly sliced
200ml / 7fl oz / scant 1 cup robust red wine
200ml / 7fl oz / scant 1 cup fish stock
salt and ground black and white pepper
fresh flat leaf parsley leaves and chervil, to garnish

Preheat the oven to 180C / 350F / Gas 4. Season the fish fillets on both sides with salt and ground black pepper. Generously butter a shallow flameproof dish, which is large enough to take all the brill fillets in a single layer. Spread the shallots in an even layer in the dish and lay the fish fillets on top. Season well with salt and ground black pepper.

Pour in the red wine and fish stock, cover the dish with a lit or foil and then bring the liquid to just below boiling point. Transfer the dish to the oven and bake for 6-8 minutes, or until the brill in just cooked.

Using a fish slice (metal spatula), lift the fish and the shallots on to a serving dish, cover with foil and keep hot.

Transfer the dish to the stove and bring the cooking liquid to the boil over a high heat. Cook it until it has reduced by half. Lower the heat and whisk in the chilled butter, one piece at a time, to make a smooth, shiny sauce. Season with salt and ground white pepper, set the sauce aside and keep hot.

Divide the shallots amongfour warmed plates and lay the brill fillets on top. Pour the sauce over and around the fish and garnish with the fresh flat leaf parsley or chervil.

More Brill Recipes

About.com Home Cooking – Brill Steak with Lemon, Anchovies, Capers and Rosemary Recipe

Telegraph UK – Brill roasted with fennel leaves and samphire

Gordon Ramsay – Herb Crusted Brill

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