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10 April 2003
Cook up some chicken, Spanish stylee
chicken in pan
Pollo al ajillo - a classic Spanish way to cook chicken

Samuel and Samantha Clark lurve Spanish food. They own and cook at the much talked about Moro restaurant in London. OK, so it's not exactly handy for Lancashire but fret not, you can enjoy their Spanish flavours in the comfort of your own home.


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SOS - Kitchen help

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The Moro Cookbook is packed full of scrumptious Spanish starters, mains and puds. Flicking through the 283 pages wisks you away to an idyllic land of lazy days, long lunches and late nights out in the heat of summer.

Moro cookbook

The recipes are easy to follow and in the main they use ingredients you can easily pick up at your local supermarket, which is often a let-down with cookbooks based on fancy London restaurants.

To get you in the mood, here's a recipe from the book to get you started.

Pollo al ajillo (Chicken cooked with bay, garlic and white wine)
Serves 4

1 medium organic or free-range chicken, about 1.5kg, jointed into 8 pieces, skin on breast and wings, skin off legs and thighs

4 tablespoons olive oil
2 garlic bulbs, cloves separated, skins on
6 bay leaves, preferably fresh
200ml white wine or fino sherry
100ml water
sea salt and black pepper

Season the chicken with salt and pepper.
Place a large, heavy-bottomed saucepan or frying pan with a lid over a medium heat and add the olive oil.
When the oil is hot, add the garlic cloves and fry gently until slightly golden.
Remove with a spoon and set aside. Now add the chicken, in batches, and fry for 3 minutes on either side until golden brown all over.
Return the garlic to the pan along with the bay and pour in the wine, shaking the pan as you do so to help the wine emulsify with the oil.
Simmer for 2 minutes to evaporate some alcohol, while turning the chicken in the sauce.
Stir in the water, cover with a lid and simmer for 4 minutes.
Take out any breast meat (if cooked), and put to one side.
Continue to cook the brown meat for another 10 minutes.
Add the breast back to the pot, season and add more water to the sauce if required.
Taste for seasoning.

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