Name: Chicken, Catalan-Style
Yield: Serves 4
Cuisine: Africa
Ingredients: 2 Rich Tea biscuits, crushed; 1 wine-glass of dry white wine; 50g/2oz pine nuts; 25 g/1 oz almonds, roasted; salt and freshly ground black pepper; 75g/3oz raisins or sultanas; 250ml/8fl oz chicken stock; 100g/4oz stoned prunes; 6 ripe tomatoes, finely chopped; 1 onion, chopped; 1 × 1.35kg/3lb free-range chicken, jointed into quarters; 6 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

This is a dish that owes its origins to North Africa and the Middle East where fruit and nuts are often cooked with meat and fowl. It is not a dish easily found in restaurants except perhaps at a restaurant called Casa Irena high in the Pyrenees. After I cooked it there, they promised to put it on the menu – even though it is a very Spanish dish.