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4–6
Medium
By Stephen Bull
Published 2001
This is my version of a Catalan dish, which I presume came to Spain via the Moors of Africa as it contains so many Moroccan elements. By the time it’s finished this dish is quite rich, so you could easily leave out one or two of the dried fruits if you haven’t got them, or just disagree with me.
Remove the breast meat (including the wing bones) from the chicken, and the legs, cut off at the thighs. Make a stock with the carcass as indicated. Cut each piece of chicken in half to make 8 pieces. Remove the skin if you find it easy (it won’t be crisp after cooking). Put some flour in a paper bag and shake the pieces in it one by one. Get 2 tbsp of th