Recipes from Spain

Hello,

I was watching on TV Man vs food, and a recipe catch my attention, unfortunately as I was doing other thing I was not able to pay full attention to it, so I did it with some inventions on my own; but despite this, the recipe is great. I really like the way combines the hot chicken with the sweet sauce, making it even suitable for people who don’t enjoy hot food.

Ingredients (for 2 people):

• 2 pieces of chicken (preferably with bones, which are more tasty)
• ½ lemon
• 2 tablespoons of harissa
• 1 tablespoon of rosemary
• Sesame oil
• 1 onion
• 2 sticks of celery
• 1 green pepper
• 1 preserved peach with syrup

On a bowl add 2 tablespoons of harissa, a bit of salt, a bit of sesame oil, 1 tablespoon of rosemary and the juice of half lemon. Mix it. Cover the chicken pieces with this sauce, better if you use a brush and make sure the whole piece is covered.

Cook in the oven at 350º F (180º C) for one hour and a quarter, using the grill instead of tray so chicken will cook uniformly. You can turn off the oven after an hour and let cook the next 15 minutes with the residual heat.

While the chicken is cooking you can prepare the sauce. Cut in pieces a green pepper, 2 sticks of celery and one onion. Don’t worry to much about cutting them too small because at the end we will blend them. Put some olive oil in a pan and add the onion, green pepper and celery as well as a bit of salt. Cook them for 7-8 minutes while stirring frequently. Then add 1 peach and 2 tablespoons of syrup, cook together for 4-5 minutes and stir it frequently.

Put the contents of pan in a blender cup and blend it. Now place a bit of the sauce over the baked chicken and enjoy

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.