Seville’s favorite vegetable-based dish is visually unassuming: a mound of butter-soft chickpeas interspersed with plenty of well‑cooked spinach and perhaps a few crispy bits of fried bread sticking out of it like sails. But its enticing aroma will stop you in your tracks. The smokiness of the paprika hits first, followed by earthy cumin, hints of musky-sweet saffron, and subtle hot-pepper heat, all of which are underpinned by garlic and fruity olive oil. Pile a forkful onto a piece of crusty bread and take a bite: Some of the slightly thickened juices seep into the crumb, but the rest are hidden away in the tiny folds of the spinach, so the mixture bursts with flavorful liquid as you chew.
This is espinacas con garbanzos, a hyper‑regional dish with strong Moorish influence that’s substantive and full of flavor. Most often, it’s a shared bar plate—a ración—that you’d find in any Sevillian taberna, where friends scoop up the stew-like mixture from a common cazuela (a shallow earthenware dish). But it can also be a quick, casual supper, the way it always has been for Seville native Marcos Lopez, who often cooks espinacas con garbanzos for his family in Brookline, Massachusetts.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.