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Spanish(ish) Marinade for Chicken

 
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sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
PostPosted: Sat Aug 05, 23 3:07 pm    Post subject: Spanish(ish) Marinade for Chicken Reply with quote
    

50ml olive oil
4 garlic cloves, crushed
4 bay leaves, shredded
1tsp dried oregano
1tsp chili flakes
1tsp black peppercorns, lightly crushed
100ml fino sherry (I didn't have any so used a mix of rice wine and sherry vinegar.)
salt

Enough there for four to eight chicken thighs depending on size.
Rub in well and leave to sit for three hours at room temp or overnight in the fridge.
Cook over charcoal. 30 minutes indirect heat and 20 mins direct heat approx.
From The Hairy Bikers' Mediterranean Adventure.

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Sat Aug 05, 23 4:15 pm    Post subject: Reply with quote
    

that sounds nice, maybe thyme not oregano for me.

sherry is very underused in cooking

 
Mistress Rose



Joined: 21 Jul 2011
Posts: 16006

PostPosted: Sun Aug 06, 23 7:38 am    Post subject: Reply with quote
    

Did the Spanish and Italians traditionally use chilli? Sadly I have found that Italian food tends to have it in increasingly and I cannot tolerate it. I just hate the burning lips and mouth sensation even a small amount gives me. I occasionally have a korma or similar curry, but the coconut in that tends to moderate the chilli.

Sure it is very nice Sean, so no complaint about your recipe.

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Sun Aug 06, 23 10:15 am    Post subject: Reply with quote
    

since they found south america and got home alive with a cargo

the first adopters from europe were iberian, and they were bringing capsicums back from the early voyages
light, valuable and easier to find than piles of gems or gold for an ordinary sailor as a sideline/gift for the family

perfect for preserving dried meat recipes as well as and therefore sailors were very keen on them( not just sailors see blackberry buccan jerky etc)

it did not take long before seeds were planted in europe and not long after asia(once the Portuguese found the pacific and decided to avoid the spanish and english and dutch in the atlantic

the history of foodstuff migrations is fascinating, i found an excellent resource on that, big chart, dates, routes, impacts etc

i will try to remember enough details to find it again.

 
Nicky cigreen



Joined: 25 Jun 2007
Posts: 9887
Location: Devon, uk
PostPosted: Sun Aug 06, 23 1:56 pm    Post subject: Reply with quote
    

tomatoes also came from South America - it is hard to imagine Italian or Spanish food without tomatoes. And there is the case that olives, bay and peppercorns are also from other counties, but I think the use of chili, olives and peppercorn in Spanish food is fairly widespread and for many generations - usually not with a heavy hand in the case of chili- but easy to leave out if not to your taste.
Personally, I would leave it in, and I would keep the oregano too

 
dpack



Joined: 02 Jul 2005
Posts: 46249
Location: yes
PostPosted: Sun Aug 06, 23 4:16 pm    Post subject: Reply with quote
    

pepper was leaving the islands where it grew and travelling the silk roads from before the first roman emperor

pre tomato, fructo and veg or fruit and vinegar was considered ok on a pizza base

garam and fig is rather good as well

squashed fig, anchovies and olives

ok: garam, oil and suitable herbs from the mortari onto the base dough

top with the toppings

fast and hot

who needs tomatoes, i do and the big boys look good.



 
Mistress Rose



Joined: 21 Jul 2011
Posts: 16006

PostPosted: Mon Aug 07, 23 7:36 am    Post subject: Reply with quote
    

Thanks. I have only noticed it in Italian food over the last few years, so always have to ask now. A bolognaise sauce that blows my head off is not a nice experience.

 
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