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SPN: Spanish Roast Chicken with Sherry




Source of Recipe


"The Mediterranean Diet Cookbook" by Nancy Harmon Jenkins

* Exported from MasterCook *

Spanish Roast Chicken with a Sherry-Orange Glaze

Recipe By : Nancy Harmon Jenkins
Serving Size : 6 Preparation Time :0:00
Categories : Chicken, Spanish, Wine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roasting chicken (4 to 5 lb)
-- preferably free-range
1 1/2 teaspoons ground cumin
salt -- to taste
freshly ground pepper -- to taste
2 garlic cloves -- minced
2 tablespoons extra-virgin olive oil
1/2 cup amontillado or oloroso sherry
3/4 cup orange marmalade
3/4 cup fresh orange juice
1/4 teaspoon Tabasco sauce (optional)

Pull the fat out of the chicken cavity and discard. Dry the chicken well with paper towels. Sprinkle the carcass inside and out with 1 teaspoon of the cumin and the salt and pepper. Mix together the garlic, oil, and 2 tablespoons of the sherry. Beat with a fork to mix well, then rub over the chicken inside and out. Set aside for an hour or more to marinate.

When you're ready to cook, preheat the oven to 400 degrees. Place the chicken on a roasting rack, pouring over it any excess marinade. Roast for about 30 minutes, basting every 10 minutes or so with the pan juices.

While the chicken is roasting, make the glaze. In a small saucepan, combine the remaining sherry and remaining cumin with the orange marmalade and orange juice. Bring to a boil, reduce the heat to low, and simmer, stirring frequently, until the sauce has thickened and reduced to about 1 cup. Remove from the heat and add a little Tabasco if you wish.

Remove the chicken from the oven and brush it with the hot glaze. Reduce the oven temperature to 325 degrees, return the bird to the oven, and continue roasting for 20 to 30 minutes, brushing it with glaze every 10 minutes or so. The chicken is done when a leg moves loosely on its joint or when the juices run clear yellow when pricked with a fork. Remove from the oven and set aside to rest for 10 minutes before serving.

Nutritional Data, per portion: calories 557, protein 43 g, fat 28 g, carbohydrate 33 g, sodium 154 mg, cholesterol 133 mg, fat 13 g


Cuisine:
"Spanish"

Source:
"The Mediterranean Diet Cookbook"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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