1 free-range chicken cut into 8 pieces (save the liver)
2 onions, peeled and quartered
4 small, ripe tomatoes
25 g pine nuts
25 g peeled almonds
12 prunes
12 dried apricots
1 stick of cinnamon
1 small cup of cooking wine (sweet sherry, port, etc.)
20 g dark chocolate
1 tbsp parsley
black peppercorn
salt
1 bay leaf
Extra virgin olive oil
1 head of garlic, unpeeled and halved
Aceite de oliva virgen extra
1 cabeza de ajos
Así puedes prepararlo
• Salt the chicken and place it in the Steam & Roast with a splash of extra virgin olive oil.
• Add the onions, garlic, cinnamon, bay leaf and black pepper. Cover and roast in the oven at 200ºC for approximately 50 minutes, or until tender (cooking time varies according to tenderness of the poultry and portion sizes).
• Mix the parsley, chocolate and wine with a blender.
• Add the wine mixture to the Steam & Roast, along with the tomatoes, prunes, pine nuts, almonds and apricots and let cook uncovered at 170ºC for approximately 30 more minutes or until part of the drippings has evaporated and the chicken is golden brown.
