Spanish Seasoning with One Pan Chicken, Sherry Vinegar, Almonds and Orange

Why you will like this recipe and the natural Spice Road Spanish Seasoning

This easy, mid week, time saving recipe with the wonderfully rich flavours from the natural Spanish Spice Seasoning and the wonderfully bright Sherry Vinegar, Almonds, Paprika and Tomato flavours. A lovely recipe for family or special dinner party.

• 70g Pouch - $9.59   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

The recipe spice pouch contains: Smoky Paprika, Sweet Paprika, Cumin, Tomato, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Sumac, Chilli Flakes.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 70g pouch will give approx. 6 meal servings, each with 4 people (depending on serving size) which works out at $1.30 for a meal.

You will need

6 x boned medium chicken thighs - bone in

4 x Medium shallots - diced

1 x Medium/small red onion cut into half moons shape

2 x Tablespoons tomato paste

1 x Tin Italian diced tomatoes

1/2 x Cup white wine

1 x Cup chicken stock - always best home made style.

1/2 x Cup chopped toasted almonds

1/2 x Cup raisins

1 x Tablespoon Dijon mustard

2 x Tabllespoons sherry vinegar

2 x Tablespoons orange juice

Salt to your taste and diet

1 x Cup flat leaf parsley - chopped

4 x Teaspoons from your chicken Spanish Seasoning Pouch. Contains: Smoky Paprika, Sweet Paprika, Cumin, Tomato, Parsley, Thyme, Oregano, Rosemary, Onion, Garlic, Coriander, Black Pepper, Sumac, Chili Flakes.

Method

First, pat the chicken dry then rub all over with a little olive oil and using your hands, season the chicken with the 4 teaspoons from the natural Spanish Spice Seasoning Pouch plus salt to your taste or diet, then place in the refrigerator for 30 minutes.

Then, in a medium oven proof dish add olive oil and fry down the onions and shallots until soft and caramelised. About 10 minutes

Next add the tomato paste allow 3 minutes to remove the bitterness then stir into the shallots.

Next add the white wine to deglaze the pan, stir well, then add the stock, tomatoes, sherry vinegar, raisins, almonds and Dijon mustard, stirring to bring everything together then add the orange juice.

Return the chicken to the pan skin side up, spooning a little of the sauce over the chicken and gently cook for around 20 minutes until chicken is firm. Sprinkle with the chopped parsley and serve.