Moroccan Marinated Chicken

Pair with Amontillado

If it flies... pair with Amontillado or Palo Cortado

Ingredients

225ml 
/1 cup Olive Oil
75ml 
/1/3 cup Red Wine Vinegar
tablespoons ground cumin (better if you toast then grind seeds)
1.5 
tablespoon ground coriander (again toast and grind seeds)
2-3 
teaspoons ground cinnamon
teaspoons salt
teaspoons sugar
1/2 
teaspoon cayenne pepper

Directions

Put ingredients in jar and shake like mad or whiz with blender.

Perfect for diced chicken breast for kebabs. Leave to marinade for at least 6 hours. Also makes a great cold chicken dish.

Bake, grill or BBQ

Serve with couscous, yoghurt with cucumber and tomato with onion salad.

Annie B's Spanish Kitchen , Vejer de la Frontera Spain Visit Website
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serving and consuming

Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Annie B's Spanish Kitchen , Vejer de la Frontera Spain Visit Website
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