Letitia's Weekly Recipe - with TV chef Omar Allibhoy

Available for over a year

Pollo Al Ajillo: Serves 3 Preparation time: 10 minutes Cooking time: 30–40 minutes Ingredients: 1 whole chicken, about 1.5 kg, or 1 kg chicken thighs 100 ml olive oil 1 large head of garlic, cloves peeled and crushed 1 bay leaf 10 sprigs of thyme, leaves picked 1 sprig of rosemary, leaves picked and chopped (optional) 200ml Manzanilla sherry Salt and freshly ground black pepper Instructions: 1) If using a whole chicken, joint it into 8 pieces and then cut any large joints in half to give you about 10–12 pieces. Leave the skin on. Season generously with salt and pepper. 2) Heat the olive oil in a large, heavy-based pan or casserole over a medium heat and add the chicken pieces. Fry the chicken on all sides until light golden; this should take about 15 minutes. Add the garlic and herbs and continue to cook until the chicken has taken on a dark brown colour, about 10 minutes. 3) Add the sherry and stir to deglaze the bottom of the pan. Cook for another 5 minutes, until the sauce has reduced right down to almost nothing. Taste and adjust the seasoning and serve.