Jose Pizarro's recipe for anchovy-spiked roast chicken with Moorish chickpea and watercress salad
Briefly

In today's dish, the chicken is enveloped in a medley of anchovies, serrano ham and oregano, which enhance its succulence and infuse the meat with vitality and intensity.
This recipe combines rustic Spanish cooking with contemporary creativity, blending tradition and innovation for a delicious meal experience.
Use free-range chicken for deeper, richer flavors and elevate a classic roasted chicken with anchovies, herbs, and spices for a more intense taste profile.
Read at www.theguardian.com
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