Name: Granada-Style Chicken (Gallinata Granadina)
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 wineglass wine — dry white or rosado; 1.5kg (3½lb) free-range, corn-fed chicken, jointed in the; 1 large carrot, or a couple of sweet potatoes, peeled and cut into chunks; 2 cloves of garlic, peeled but not chopped; 150ml (¼ pint) chicken stock; 2 medium onions, finely chopped; 2 bananas, peeled and cut into chunks; 225g (8oz) fresh spinach, well washed and trimmed; Salt; Fresh chopped parsley, to garnish; 4 cloves of garlic, peeled and finely chopped; Freshly ground black pepper; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

This fascinating dish, literally translated as ‘little hen from Granada’, seems the sort of thing you would eat in a Persian restaurant, but it is as Spanish as flamenco dancing (though much better, I hasten to add).

In fact, it is a recipe in which the New World meets the Old. It shows how 500 years ago innovative Spanish cooks were quick to exploit the exciting produce coming out of the Americas, namely sweet potatoes, bananas and carrots.