Chicken, Catalan-Style

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Best of Floyd

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.