Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
Posted: Sat Aug 05, 23 3:07 pm Post subject: Spanish(ish) Marinade for Chicken
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.
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.
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: 9878 Location: Devon, uk
Posted: Sun Aug 06, 23 1:56 pm Post subject:
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
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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