Of course I initially came to Granada for the Alhambra, a Moorish citadel and palace. With the touring and learning about history comes the eating part, too, and that’s my favorite part of travelling! The city of Granada lies at the foot of Sierra Nevada mountains about 4 hours south of Madrid (depending on who’s driving and whose car you decide to take on your trip). I never get to drive because me driving means no one gets to nap .
From Spain With Love’s Granada Episode could not have been more perfect! When it first aired on The Cooking Channel, I just received an email from the wonderful people at POM Wonderful that they are sending me to SF Chefs 2011 with an ALL ACCESS VIP PASS. And guess what pomegranate translates to in Spanish? GRANADA.
Please tune in this upcoming weekend for my updates live from San Francisco’s Union Square.
What comes with a place bathed in history and culture? Great food, of course. It’s true, in Granada one can have a taste of Morocco without leaving the city. However, if that does not suit you, there are ferries that can take you across!
Here’s a chicken dish adapted from Paula Wolfert’s recipe “Baked Moroccan Chicken with Charred Tomatoes” from her book Mediterranean Clay Pot Cooking. You can get your copy here.
Moroccan Spice Mixture
- 1 tablespoon ground ginger
- 1 tablespoon ground turmeric
- 1 tablespoon ground pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon olive oil
- 1 pound chicken, boneless-skinless
- 1 pound tomatoes, quartered and seeded
- 6 ounces onions, roughly chopped
- 1 teaspoon Moroccan Spice Mixture
- 1/2 teaspoon salt
- Wash and pat dry chicken pieces. Season with spice mixture and salt. Set aside.
- I used a tagine to cook this dish, but you may use a cooking pot with cover.
- Heat olive oil and brown chicken pieces. Set aside.
- In the same pot saute onions and cook tomatoes until mixture becomes a sauce.
- Return chicken, cover, and cook for an hour over low heat.
Thank you for coming and check back again soon !