Garlicky roast chicken with apple and quince compote (Pollo asado con compota de manzanas y membrillo) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 274) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 01, 2015

    I loved this dish. The chicken (coated with a paste made of 10 cloves of garlic, rosemary, and paprika) is moist and flavorful and garlicky as promised. (Be sure to spread it evenly.) I liked the method of adding water to the roasting pan because it kept the drippings from burning and kept the chicken succulent. The compote is really a side dish- apples, quinces, onion, and garlic flavored with the garlic paste and more rosemary-this tasted heavenly together. (I found the fruit to be plenty wet and didn't need the extra stock.) Served with whole wheat couscous.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.