Pollo en pepitoria with roasted garlicky potatoes (serves 2)
4-6 chicken thighs (depending on size!)
1 tbsp extra virgin olive oil
Knob of butter
1 white onion, diced finely
4 cardamom pods, podded and seeds crushed a bit
¼ tsp mixed spice
1 bay leaf
100ml white wine or sherry
300ml hot chicken stock
1 tbsp double cream
2 egg yolks
60g ground almonds
Salt, pepper and sugar to taste
25g pine nuts, toasted (for garnish- optional)
1.2kg potatoes, peeled and diced
3 tbsp extra virgin olive oil
50g wild garlic leaves (or 8 minced garlic cloves if you can’t get wild garlic!), finely chopped
¼ tsp Mel’s spice blend (a blended mix of toasted fennel seeds, caraway seeds and dried chilli)
½ tsp mixed herbs
Plenty of salt and pepper
1) Soak the saffron in the hot chicken stock and set aside. Preheat the oven to 190C. Par-boil the diced potatoes for 4 minutes in salted water. Drain, and chuck into a roasting tin with the olive oil, wild garlic, spices, herbs and seasoning, and mix together well. Roast in the oven for 40 minutes.
2) Meanwhile, in a saucepan, heat the oil and brown the chicken thighs for about 5 minutes (they need to colour a bit but don’t need to be cooked the whole way through), remove and set aside. In the same pan, add the knob of butter, white onion, cardamom, mixed spice and bay leaf, and cook for 5 minutes.
3) Add the white wine and cook for a further 4 minutes, stirring often. Add the saffron infused stock and cream, and cook for a further 5 minutes. Add the egg yolks and almonds and stir in quickly (to avoid the mixture “clumping”), and cook the sauce for about 5 minutes.
4) Add the chicken thighs back into the sauce, and cook on a low heat, stirring often, until the potatoes are ready and the thighs are fully cooked through (about 15 minutes). Remove the potatoes from the oven, and serve with the chicken and the delicious sauce and some toasted pine nuts!