Name: Chicken legs with prunes and nuts in a blackberry sauce (Pularda rellena de frutos secos en salsa de zarzamora)
Yield: For 12 Tapas
Cuisine: Spanish
Ingredients: 50 g (1¾ oz) unsalted pistachios, shelled and chopped; 100 g (3½ oz) granulated sugar; 50 g (1¾ oz) walnuts, shelled and chopped; 75 g (2¾ oz) pine nuts; 125 g (4¼ oz) fresh or frozen blackberries; 250 ml (9 fl oz) sweet Málaga wine; 2 small onions, sliced into half moons; 2 potatoes, in 3mm (½ inch) slices; 12 organic chicken legs, boned; salt and pepper to taste; 2 tbsp olive oil; 200 g (7 oz) cloves garlic; 2 tbsp balsamic vinegar; 125 g (4½ oz) pitted prunes, chopped

Preparation info

For
12
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Moorish influences rule in this luscious concoction of prunes, nuts, fresh fruit, chicken and sweet wine. Note that any dark dessert wine can be substituted for the Málaga variety.

Ingredients

75 g (2¾ oz) pine nuts
50 g (1¾

Europe
Spain
Seville
Main course
Gluten-free
Mediterranean

Method

Mix the nuts and prunes together, then stuff the chicken legs with the mixture. Tie each leg together with kitchen string.
Place the stuffed legs on baking sheets, season, drizzle with olive oil, surround with garlic cloves, onions and potatoes, and bake in an oven preheated to 200°C (4

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Chicken legs with prunes and nuts in a blackberry sauce

Pularda rellena de frutos secos en salsa de zarzamora

Ingredients

Method

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