Poultry and Game Recipes - Tequila Chicken in Pine Nut Sauce Recipe

Ingredients

Serve 4

• 4 tablespoons sunflower or corn oil

• 4 chicken portions, preferably leg joints, skinned

• 2 garlic cloves, chopped

• 4 tomatoes, skinned and chopped

• 300 ml/1/2 pint Chicken Stock

• dash of Tabasco sauce or a pinch of chili powder

• 2 ginger nut biscuits

• 50 g/2 oz seedless raisins

• 2 tablespoons tequila or dry sherry

• 3 tablespoons pine nuts

• salt and pepper

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Method:

1. Heat 2 tablespoons of the oil in a heavy-based frying pan. Add the chicken and cook steadily for 10 minutes, turning over once or twice. Remove from the pan with a slotted spoon.

2. Heat the remaining oil. Add the garlic and tomatoes and cook for a few minutes.

3. Meanwhile, blend the chicken stock with the Tabasco sauce or chili powder and pour over the ginger nut biscuits. When these are slightly softened, mash them with the liquid, or sieve, or blend in a blender.

4. Pour this mixture into the pan and stir to blend with the garlic and tomatoes. Add the chicken joints and raisins. Cover the pan and cook for about 10 minutes until the chicken is tender.

5. Finally, add the tequila or sherry, the pine nuts and any seasoning required. Heat through for 2 minutes, then serve.