Amélie was born on 25th June 2015, my ninth and youngest grandchild. Nine? I hear you say, well I never had you down as that old…

Well, anyway, as it is carnival time (Spain is always enjoying a fiesta or feria no matter what time of the year) I thought I would cook chicken this evening though not just any old recipe but one for Amélie. I hope it meets with her approval.

Serves 2.

2 chicken legs, skinned, bone-in and cut into two pieces
1 tbs soy sauce
1 tbs fresh ginger, finely chopped
½ tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
2 bay leaves
1 tsp dried mixed herbs
1 small onion, grated
75ml hot home-made chicken stock
A good glug of Pedro Ximénez wine
Olive oil
Freshly ground black pepper

Marinade the chicken with all of the ingredients except the oil, stock and wine, for at least 30 minutes or more.

Pour oil into a hot frying pan and then reduce the heat to low.
Drain the chicken pieces but reserve the marinade.
Add the chicken to the pan and brown gently.
Add the marinade and turn up the heat.
Add the wine, cook for one minute then add the stock.
Place a lid on the pan, turn heat down to low and continue to cook for 40 minutes or until the chicken is cooked through.
If the liquid hasn’t reduced enough then remove chicken (keeping it warm) and fire up the heat for a couple of minutes.

Serve the chicken on a bed of sautéed cabbage with a side of sweet potato mash. Drizzle the sauce over the chicken.

I hope she likes it and, even better, she can cook this for me… by the time she is ten or before.

Carnival Chicken