It has been a few weeks since I have posted a Mark Bittman Recipe, but this week I am hosting The Food Matters Project so I have to honor to pick the recipe and post it in it’s entirety. It’s a challenge to choose a recipe when you have 500 to select from, but the choice became clear when narrowed down to Spanish cuisine. Since I’m in Spain now, it just had to be Spanish. My husband is from Spain, and he has a summer program here. I’m the lucky duck who gets to come along with him (apart from the program), to enjoy seeing friends and family. This year, as in other years, I enrolled in great yoga class, enjoyed making rounds to the tapa bars, went to a village celebration hosted by some friends, had a week-end blast in Barcelona, and visited numerous sites in and around the town of León, in the Northwest.
There’s nothing new about oven-roasted chicken, but Romesco sauce may be new to you. The sauce originates in the area of Tarragona, Cataluña, in the northeast of the country. The ingredients are fresh tomato, roasted bell pepper, ground raw or roasted almonds, garlic, and olive oil. It makes a great companion to roast chicken, beef, pork, grilled tofu, fish, or vegetables. The following recipe for roast potatoes with chicken and romesco is courtesy Mark . . . → Read More: Roast Potatoes with Chicken and Romesco