Picantones with almonds and cranberry sauce
Given that today we find many varieties of birds in markets and supermarkets, it is interesting to experience new flavors.
The picantón is a chick of approximately 1/2 Kg of weight, fed with wheat and slaughtered for a month of life, which makes it a very tender and juicy meat, although a slightly less tasty than chicken.
Its meat is white, with little fat and less dry than a meat normal chicken, being less done. It can be consumed roasted, baked, grilled, fried, stewed ... In this recipe I have cooked them with onions, almonds and blueberry jam, to make a delicious sauce with a light bittersweet touch; very suitable for this type of meat, which as I mentioned has a little less flavor than that of a larger chicken.
For two picantones
- 2 picantones
- 2 cloves of garlic
- 1 or 2 onions (depending on size)
- 1 glass of white wine
- 1 glass of water
- 1 handful of raw and peeled almonds
- chopped parsley
- blueberry jam
- extra virgin olive oil
- fresh or frozen blueberries (optional)
Salpimentamos picantones and brown them in a pan with olive oil
Add the onion cut into squares and sauté all together.
Next we add the chopped garlic, the Limes, salt and parsley. Rehogamos
We pour the white wine , we let the alcohol evaporate.
We add two tablespoons of blueberry jam and a glass of water. We remove a little, cover and let it over medium heat for 30 minutes.
Remove the picantones , a few almonds and beat the rest, until you get a fine sauce.
We serve the picantones with the sauce, the almonds and some fresh blueberries.
I hope you enjoy the recipe as much as we do.