GIBRALTAR, THE ROCK ISLAND.”
sent his general Tariq ibn Ziyad on a ‘go see’ mission to the Iberian Peninsula he disobeyed orders and instead invaded and conquered the affluent south east of Portugal and southern Spain. This dish is for him because the initial idea behind it was very different to the finished – and far more successful – result. Who would have thought curdled yoghurt could be so delicious? Also the way the golden slopes of the chicken thighs rise up from the pan reminds me of Gibraltar, the rock island actually named after the general.“
1/ 2
cup (125ml) extra virgin olive oil, plus extra to drizzle 10 (approx 1.4kg total weight) chicken thigh fillets, skin on 70g harissa paste (or to taste), plus extra to serve 500g natural yoghurt bunch coriander, leaves picked 110g toasted slivered almonds
1/4
Preheat the oven to 240°C.
Heat half of the oil in a large frypan over high heat. Season the chicken all over. Add half of the chicken, skin-side down, and cook for 5-6 minutes until the skin is golden and crisp. Transfer to a tray or plate. Repeat with remaining 1/4 cup (60ml) oil and chicken. Drain off excess oil.
Place the harissa and yoghurt in a bowl, season to taste and stir to combine. Transfer yoghurt mixture to a large, ovenproof 5L-capacity (27cm x 40cm) baking dish. Place the chicken, skin-side up, on the yoghurt mixture and drizzle with extra olive oil.
Reduce oven temperature to 150°C. Bake chicken for 30-35 minutes until cooked through. The yoghurt mixture will curdle deliciously and split, leaving the curds and the chicken whey sauce. Scatter with coriander leaves, toasted almonds and spoon over some extra harissa, if desired.
ARROZ DE CAMARAO (RICE WITH PRAWNS) SERVES 4
“This understated, very clean and rather soupy rice dish is like the chicken soup of coastal Portugal – comfort food at its best – but with the flexibility to welcome all manner of fish (like monkfish) and shellfish (like clams). Originally there was going to be blue eye in the recipe but it doesn’t need it. Neither does it need the prawn-head peri peri if you can’t be bothered and just want a clean, light supper.”
4 cups (1L) good-quality fish stock 5 vine-ripened tomatoes, base scored, core removed 1 cup (250ml) extra virgin olive oil, plus extra to drizzle 12 large green king prawns 4 long red chillies, thinly sliced, plus extra sliced to serve 6 garlic cloves, finely chopped 1 large red onion, finely chopped Zest and juice of 1 lemon, plus extra wedges to serve bunch coriander, finely chopped, plus extra leaves to serve 230g short grain rice, washed
1/ 2
Place the stock in a large saucepan over high heat and bring to the boil. Add the tomatoes and blanch for 30 seconds-1 minute until the skin, where scored, begins to come away from the tomato. Remove from the pan and set aside to cool. Reserve the stock and keep warm. Peel tomato and discard skin. Once tomatoes have cooled completely coarsely grate and set aside.
Heat 1/ 3 cup (80ml) of the olive oil in a large, high-sided, non-stick frypan over high heat. Add the prawns and cook, tossing occasionally for 3-5 minutes until just cooked and the shells change colour. Remove prawns from the pan and set aside the four best-looking prawns. Taking care of the heat, peel, clean and devein remaining prawns. Finely chop the meat and return the shells and heads to the prawn pan over medium-high heat. Pan roast, tossing frequently, for a further 8-10 minutes until the heads are crispy and slightly charred.
To make the prawn-head peri peri, place the shells in a blender with the long red chillies, 3 garlic cloves and 100ml olive oil. Blend, scraping down the sides occasionally, until you form a smooth paste. Drizzle in extra olive oil if needed to loosen. Season to taste. Return the prawn pan to high heat. Add the paste and fry for 1-2 minutes until oil starts to render out. Transfer the to a small serving bowl and scatter with extra sliced chilli. Set aside until ready to serve.
To cook the rice, heat the remaining 70ml olive oil in a large heavy-based saucepan over medium-high heat. Add