Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
1 tablespoon extra virgin olive oil1 large chickens, about 3 ½ to 4 pounds, cut into 8 pieces1 large yellow onion, minced1/4 cup cider vinegar2 teaspoons ground ancho chile powder1 teaspoon ground cumin2 teaspoons dried oregano1 teaspoon dried thyme½ teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground allspice6 cloves garlic, minced3 cups tomatoes, peeled, seeded and chopped, fresh or cannedKosher salt and freshly ground black pepper
Heat the oil in a large frying pan over medium heat. Add the chicken in a single layer and cook, turning halfway through, until light golden, 10 to 12 minutes. Do not overcrowd the pan. If needed, brown the chicken in two batches. Remove the chicken and drain all but 1 tablespoon oil. Add the onions and cook until soft, 7 minutes. Add the vinegar and simmer until it has reduced by half, about 2 minutes.
In the meantime, in a blender, puree the ancho chile powder, oregano, thyme, cinnamon, cloves, allspice, garlic and tomatoes until smooth. Add to the pan and simmer 5 minutes. Reduce the heat to low, add the chicken, cover and simmer until the chicken can be easily skewered with a fork, 35 to 40 minutes. Remove the chicken from the pan and set aside covered loosely with foil. Increase the heat and simmer l the sauce until it has thickened, about 5 minutes. Season with salt and pepper.
To serve, place the chicken on a platter and spoon the sauce over the top.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!