Ingredients (4 personas):
500 gr. chicken thigh · ½ green pepper · ½ red pepper · ½ yellow pepper · ½ onion · Cumin · Nutmeg · La Vera Paprika · Coriander · 4 garlic cloves Salt Pepper Olive oil 200 gr. wheat semolina · Pine nuts · Raisins · Sesame · Chives.
Preparation:
· Put the boneless chicken, without skin and in cubes to marinate with cumin, nutmeg, paprika, sal, pepper, chopped cilantro and a splash of oil. Coat the entire chicken well with this mixture of ingredients and let it rest for at least an hour..
· Pour a splash of oil into the pot, Sauté the garlic and cook the chicken in very hot oil.. when it's golden, add the peppers and onion (in pieces of 1 centimeter more or less ) and sauté everything together for a few minutes so that the flavors integrate.. Add raisins and pine nuts, remover, pour a glass of water and cook some 20 minutes.
· In a fountain, put the semolina and a tablespoon of butter, and add a couple of ladles of the very hot stew broth. Stir so that the semolina absorbs it.. Then you have to pour the chicken with its broth on top and decorate with a little sesame and chopped chives..
· What better accompaniment than the Rock de Casbah by The Clash!
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
