Pollo con ciruelas, pasas y piñones - Chicken with Prunes, Raisins and Pine Nuts

The crossroads between Andalusia and Castile, sits the immense solemnity on the Sierra Morena. There are miles of agriculture facilities present whose main activity is the cultivation of fruits and vegetables, such as ciruelas (plums) and pinones (pine nuts).

Dotted with small towns and larger cities, such as Granada, Seville and Cadiz, the entire area has a decidedly Moorish flavor by their narrow streets that wind up to the churches at the very top of hills.

Seville is considered the cosmopolitan heart of Andalusia complete with an old barrio to the great cathedral. The spring “feria” is celebrated right after Easter is a tradition that has been going on for eons in Seville.

It is a weeklong marathon of eating, socializing and flamenco dancing. The fair attracts hordes of visitors, not only other parts of Spain and many other countries as well. The fair originally initiated as cattle fair. The traders resided in colorful tents on the fairgrounds during each year´s exhibition. As time went on, more and more stands were erected beside the tents, and everyone began to socialize with each other by sharing food, wine, stories and eventually become a whole family fun affair.

During the fiesta, men wear the traditional traje corto which is a bolero and riding breeches. The women are adorned in ruffled dresses and all parade the streets on prancing horses. Over 1000 large, striped, rectangular tents are erected along the streets each year for this festival. Here, people still continue the tradition to socialize and sit at tables within each other and feast. The fiery movement of the regional version of flamenco, known as the “Sevillena,” is danced afterwards.

A simple recipe that is typical, Pollo con ciruelas, pasas y piñones - Chicken with Prunes, Raisins and Pine Nuts uses much of the Moorish influences that is found in regional cooking in Southern Spain.

Serves 4

Ingredients:

1 whole chicken cut up
12 pit-free prunes
½ cup seedless raisins
¼ cup pine nuts
2 onions.
2 cloves of garlic
2 tablespoons honey
8 tablespoons extra virgin olive oil
½ cup of red wine
½ cup of water
Seasonings: pepper, salt, parsley

Directions:

1) Season the chicken pieces, and smear the chicken with honey and olive oil.
2) Sauté chopped onion with olive oil in a frying pan until translucent.
3) Add the cutup chicken untand brown it.
4) Place the chicken ,onion, prunes, pine nuts and raisins into a roasting pan. Roast covered in oven at 400 º F
5) After ½ hour add red wine and water, and continue roasting for an additional ½ hour until tender.
6) Remove from oven and serve.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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