“Chicken with torn sourdough, sherry, raisins and bitter leaves” from “from oven to table”

Kirstin: I have a rule with recipes. Actually I have many, but most of my friends know about this one; I don’t like fruit with savoury dishes. So that’s all tagines out for me for a start. But in the interests of science I thought I should give this recipe a try. It sounded like the Zuni cafe chicken recipe, with sourdough bread and chicken. Or that’s what I thought. How wrong I was. Because this is even better. The sherry, sherry vinegar and yes…those raisins…add such an incredible flavour and depth to this dish. Adding the toasted pine nuts at the end also added a lovely texture. I used a whole chicken so cooked it a little beforehand at a higher temperature before adding the other ingredients. I did struggle with the method; there was a lot of the “chunk” measurement. I’m just not always sure how to judge a chunk.

But the results were sensational. We all went back for seconds. And I am already planning when I am going to make this again.

I think it’s also telling that I have now bought this book in kindle form. I don’t have many cookbooks on my kindle. These are the books and recipes I like to use ALL THE TIME, the ones I take on holiday, need to search for when in the shops. So to make it to this level well before the end of the month says it all. If you haven’t already bought this book YOU SHOULD.

“Chicken with torn sourdough, sherry, raisins and bitter leaves” from “from oven to table”

2 thoughts on ““Chicken with torn sourdough, sherry, raisins and bitter leaves” from “from oven to table”

  1. lukequigleyhotmailcouk says:

    Oh I thought this one sounded a bit Zuni too.. will have to add it to the list. I’d also recommend the South American spiced chicken and rice – delicious.

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