Moroccan Marinated Chicken
Pair with Amontillado
If it flies... pair with Amontillado or Palo Cortado
Ingredients
225ml
/1 cup Olive Oil
75ml
/1/3 cup Red Wine Vinegar
3
tablespoons ground cumin (better if you toast then grind seeds)
1.5
tablespoon ground coriander (again toast and grind seeds)
2-3
teaspoons ground cinnamon
2
teaspoons salt
2
teaspoons sugar
1/2
teaspoon cayenne pepper
Directions
Put ingredients in jar and shake like mad or whiz with blender.
Perfect for diced chicken breast for kebabs. Leave to marinade for at least 6 hours. Also makes a great cold chicken dish.
Bake, grill or BBQ
Serve with couscous, yoghurt with cucumber and tomato with onion salad.
Annie B's Spanish Kitchen
,
Vejer de la Frontera
Spain
Visit Website
serving and consuming
Pairing Amontillado with food
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Amontillado fast facts
Analytic data
- Alcoholic content between 16 and 22% vol.
- Sugar < 5 gr. / litre (normally < 1 gr. per litre)
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- Very Low In Glycerine Content 3 - 5 gr. / litre
Annie B's Spanish Kitchen
,
Vejer de la Frontera
Spain
Visit Website
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