250ml Romesco sauce (see below)
¼ bunch coriander (cilantro) to garnish
Chicken spice mix
35g plain (all-purpose) flour
1½ tsp sea salt
1 tsp freshly ground black pepper
1½ tbsp sweet paprika
1½ tbsp smoked paprika
1½ tbsp curry powder
2 tbsp dried oregano leaves
METHOD:
Combine the chicken spice mix ingredients in a large food bag. Add the chicken to the flour mixture, shaking to ensure the drumettes are evenly coated. Refrigerate for at least 2 hours, or overnight.
Preheat the oven to 170ºC (325ºF). Line a baking tray with baking paper. Arrange the chicken on the baking tray and drizzle with the vegetable oil.
Bake for 25–30 minutes, turning every 5 minutes. Drain on paper towel, then season with chicken salt.
Dollop the romesco sauce onto a large serving plate. Arrange the warm chicken on top. Garnish with the coriander and serve.
Romesco sauce
Romesco is a Spanish red sauce often served with fish dishes; it is also wonderful with chicken and vegetables. For a spicier romesco, add a little more dried ancho chilli.
INGREDIENTS:
500g tinned tomatoes
170ml extra virgin olive oil
1 dried ancho chilli
140g hazelnuts, toasted, skins rubbed off with a tea towel while warm
50g blanched almonds
2 slices firm white bread, cut into 1cm cubes
4 large garlic cloves, sliced
¼ teaspoon chilli flakes
1 red capsicum (pepper), roasted and peeled
2 tbsp cabernet sauvignon vinegar
• Makes about 2 cups
METHOD:
Preheat the oven to 200°C (400ºF). Line a baking tray with foil, add the tomatoes to the tray and roast in the oven for 10 minutes.
Heat the olive oil in a frying pan over medium heat. Add the dried ancho chilli and cook for 20–30 seconds, stirring, until fragrant and a brighter red colour. Remove the chilli to a bowl, using a slotted spoon.
Add the hazelnuts, almonds, bread, garlic and chilli flakes to the oil and cook, stirring, for 2–3 minutes, until the bread and garlic are golden. Add the mixture, including the oil, to the chilli in the bowl and cool slightly.
Transfer the mixture to a food processor. Add the capsicum, vinegar and roasted tomatoes. Process until smooth, then season to taste with salt and pepper.
Serve at room temperature. The romesco will keep in the fridge for up to 1 week.
