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Recipe: Spanish Chicken with Pinenuts and Sultanas

Main Dishes - Chicken, Poultry
SPANISH CHICKEN WITH PINENUTS AND SULTANAS

2 tablespoons olive oil
8 chicken thigh fillets
2 cloves crushed garlic
3 Spanish red onions, chopped
1 red capsicum sliced
1/2 cup dry sherry
1 cup chicken stock
1/2 cup sultanas
Freshly ground pepper
TO SERVE:
hot cooked rice
50 grams pinenuts, toasted
1 tablespoons chopped fresh parsley

Heat olive oil in large frying pan then add chicken and cook till golden.

Add garlic cook a further 5 minutes. Remove chicken and garlic from the pan ,set aside and keep warm.

Add onions and red capsicum to frypan. Cook stirring until onions are golden.

Stir in sherry and bring to the boil, then reduce the heat and simmer until liquid is halved.

Add the chicken and garlic, chicken stock and sultanas. Season to taste with black pepper. Bring to the boil, then reduce the heat and simmer a further 25 minutes or until chicken is tender.

Serve chicken with rice and sprinkle with toasted pinenuts and chopped parsley.

Adapted from source Chef: Elaine Wilson/Kim Dennison
MsgID: 0310481
Shared by: Gladys/PR
Board: International Recipes at Recipelink.com
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