Chicken Tapas with Romesco Sauce
Chicken Tapas with Romesco Sauce is a culinary delight discovered amidst the adventures through Spain's vibrant streets and serene landscapes. The dish features succulent chicken thighs marinated in fragrant thyme and rich olive oil, achieving a golden, crisp exterior while remaining tender and juicy inside. This exquisite preparation is complemented by the robust, nutty flavors of Romesco sauce, adding depth and vibrancy to the chicken and creating a harmonious blend of tastes. Inspired to recreate this memorable experience at home, the journey of perfecting the recipe was undertaken with passion, resulting in a refined version that is now eagerly shared. Chicken Tapas with Romesco Sauce is more than just a meal; it's an invitation to explore the deep and inviting flavors of Spanish cuisine, promising a taste experience that transports one to the heart of the Mediterranean with every bite.
Equipment
- 1 grill
Ingredients
- 2 garlic cloves
- Sea salt and pepper
- 2 tablespoon extra-virgin olive oil
- 3 sprigs of thyme
- 12 chicken thighs
For the Romesco Sauce
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- 1 tablespoon sherry vinegar
- 1/2 teaspoon of cumin seeds
- 2 whole red peppers
- 12 whole hazelnuts skin off
- 6 tablespoon olive oil
- 2 ripe tomatoes
- 1 garlic clove
- 12 Marcona almonds
- 1 piece of stale bread
Instructions
- Preheat the grill on your stove.
- Position the peppers halves on a plate, skin cut side.
- Take the steaks from the barbecue and cover them with a kitchen towel. Peppers should be cut into large pieces.
- To create the romesco salsa, gently toast the star anise in a small deep fryer to expel their oil.
- Transfer the diced veggies, peppers, bread, cloves, almonds, walnuts, smoked paprika, cayenne pepper, balsamic vinegar, and sherry vinegar to a food processor till a crunchy paste with the texture of pesto forms.
- Heat the oven to 200°C for the chicken breasts.
- Sprinkle the olive oil over the chicken breasts on a sheet and sprinkle with salt.
- Cook the chicken breasts for 3 minutes on each side in a warm deep fryer.
- Roast for thirty minutes cut side down, with the tarragon and garlic.
- Offer the marinated chicken thighs with romesco sauces, smashed almonds, and a squeeze of lemon juice on a base of romesco marinade.