The Royal Chef At Home: Easy Seasonal Entertaining

GRILLED CHICKEN WITH SALBITXADA SAUCE

THIS RECIPE, WHICH SCALES UP EASILY TO FEED A CROWD, IS AN EASY-TO-ASSEMBLE DISH WITH A BRIGHT AND HEALTHY SAUCE TO GO ALONG. The chicken can be marinated in advance, seared on top of the stove in a sauté pan and then placed on a large baking sheet and roasted until just cooked through. The marinade calls for a chili and garlic paste (both Huy Fong and Dynasty are two good brands) and coriander seeds which I like to buy at a nearby Indian grocery store where the spices are restocked frequently. Salbitxada is a chunky, piquant sauce originally from the Catalan region that is related to another Spanish sauce, Romesco. Like Romesco, it goes great with chicken, fish, roasted vegetables and even a nice fresh ball of mozzarella. NOTE: This recipe calls for skin on chicken breasts. The breast has a layer of fat which, along with the marinade, results in juicy piece of chicken. Speak with your local butcher and have some skin on chicken breasts set aside for you.

FOR THE CHICKEN AND MARINADE 4 chicken breasts (boneless, but skin on) 4 cloves garlic, peeled 1 teaspoon chili and garlic paste 1 teaspoon coriander seeds 1 teaspoon sea salt

FOR THE SALBITXADA SAUCE 3 vine ripe tomatoes, quartered 1 roasted red pepper, seeds and stalk removed ½ cup blanched almonds toasted, roughly chopped 1 teaspoon dried red chili flakes 1 teaspoon paprika 3 cloves garlic peeled, crushed

½ cup extra virgin olive oil 1 tablespoon sherry vinegar 2 tablespoons lime juice 2 tablespoons orange juice

1 teaspoon finely grated lemon zest 2 tablespoons chopped fresh parsley

1 tablespoon sherry vinegar 125ml extra virgin olive oil

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SPRING · A SPRING SHOWER

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