Cordoban Cellina

Background

The Cordoban Cellina is a dish that embodies the rich culinary history of Cordoba, Spain. This dish, a staple in Cordoban homes, features a flavorful combination of herbs and spices, with influences from both Spanish and Moorish cultures. It is particularly known for its rich use of olives, in homage to the region's abundant olive groves, and its delectable use of spices, which were historically traded through the region. The Cordoban Cellina is not only a delight for the palate but also represents a cultural tapestry of flavors and history.

Ingredients

• Chicken - 1 whole chicken, cut into pieces
• Olives - 1 cup of pitted green olives
• Garlic - 4 cloves, minced
• Onion - 1 large onion, diced
• Paprika - 1 tablespoon of sweet paprika
• Cumin - 1 teaspoon of ground cumin
• Coriander - 1 teaspoon of ground coriander
• Olive oil - 2 tablespoons of extra virgin olive oil
• Salt - to taste
• Black pepper - to taste
• Lemon - Juice of 1 lemon
• Bay leaves - 2 bay leaves
• White wine - 1 cup
• Chicken broth - 2 cups
• Parsley - Fresh parsley for garnish

Preparation

1. Marinate the Chicken

Combine the chicken pieces with garlic, paprika, cumin, coriander, salt, black pepper, and lemon juice in a large bowl. Let it marinate for at least 2 hours in the refrigerator to ensure the spices permeate the meat.

2. Prepare the Vegetables

Dice the onion and mince the garlic. Set aside with the olives for use in cooking.

Cooking Process

1. Heat the Pan

   In a large pot or deep skillet, heat the olive oil over medium-high heat.

2. Sauté the Aromatics

   Add the onion to the oil and sauté until translucent. Add the garlic and cook for another minute until fragrant.

3. Brown the Chicken

   Place the marinated chicken pieces in the pot, skin side down, and cook until golden brown on all sides. This should take about 6-8 minutes.

4. Deglaze the Pan

   Add the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Allow the wine to reduce by half.

5. Add the Liquids

   Add the chicken broth, bay leaves, and olives to the pot. Stir to combine.

6. Simmer

   Bring the mixture to a gentle simmer, cover the pot, and lower the heat. Cook for roughly 35-40 minutes. Ensure the chicken is cooked through, checking the internal temperature at intervals with a cooking timer.

7. Garnish

   Once done, remove from heat. Discard the bay leaves and garnish with fresh chopped parsley.

Enjoying Cordoban Cellina

The Cordoban Cellina is best enjoyed with a side of warm crusty bread or over a bed of fluffy couscous. The dish pairs well with a glass of crisp white wine to complement its rich flavors. As you savor each bite, take a moment to appreciate the harmony of its ingredients, bringing together a tapestry of cultural influences in every delicious mouthful.

This dish is perfect for larger gatherings, bringing a taste of Cordoba's rich historical and culinary past to your table.