So, how's this for good lookin' chicken??? MMMMMmmmm...
Here it is with a side of couscous (recipe to follow) and a green salad with a sherry vinaigrette.
Dinner was a success, if you judge these things based on the amount of left-overs. The couscous was the perfect accompaniment to the Pollo al Ajillo.
Spanish cooking does use dried fruits and nuts in many dishes. So, I started the couscous by sauteing a minced shallot until it was soft. Then I added a handful each of slivered almond and chopped craisins. When the almonds were toasted I added a mixture of water and chicken stock. When it boiled I added couscous, shut off the heat and popped on the lid. Five minutes later it was fluffy and delicious.