- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: medium
- 150 g raisins
- 120 ml sherry
- 115 g plain or tipo 00 flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 skinless chicken thighs, bone-in
- 3 tbsp oil
- 1 onion, halved and thinly sliced
- 3 cloves garlic, finely chopped
- 2 tart apples, e.g. Granny Smith
- 1 ripe plantain, sliced
- 115 g almonds
- 350 ml chicken stock
- 150 ml tequila
Tips and Suggestions
Use reposada aged tequila widely available in UK. This has a more oaky rounded flavour and is very good in this recipe and also with beef or pork. You could use malt whisky if you can't get tequila.
1. Place the raisins in a bowl and pour over the sherry. Set aside to plump up.
2. Put the flour, salt and pepper into a large flat dish or soup plate. Dip the chicken pieces in the seasoned flour.
3. Heat 2 tbsp oil in a large pan; add the chicken pieces and cook until browned, turning occasionally.
4. In a second pan, heat the remaining oil. Add the onion and garlic and cook for 2-3 minutes.
5. Peel and quarter the apple, remove the core and chop into 1cm dice. Add to the pan.
6. Add the plantain slices to the pan and cook for 3-4 minutes.
7. Add the raisins in sherry, followed by the almonds and then the stock.
8. Place the chicken on top of the sauce and cover with tequila. Cover the pan and cook for 15 minutes. Remove the lid and continue cooking for another 10 minutes until the sauce reduces by about half.
9. Ensure that the chicken pieces are cooked - insert a sharp knife or skewer into the centre of a piece - if it is ready, the juices will run clear. If not, continue cooking and test again in 5 minutes.
10. Serve with green or yellow rice and flour tortillas to mop up any sauce.
Rate This Recipe