This chicken is simply roasted with the Spanish Sherry, spices and herb and nut mixture pressed under the skin of the breast to moisten and flavour the meat. A gravy is prepared simply from the juices at the base of the pan.
I serve the chicken with Spanish roasted potatoes and cauliflower with parsley and garlic.
Prep: 15 minutes
Cook: 10 minutes (plus time for preparing dashi 20 minutes or use instant
dashi)
Prep: 15-20 minutes (soak fruit for 2-7 days)
Cook: 2 hours
Prep: 15 minutes
Cook: 50-60 minutes