2 1/2 - 3 lb chicken cut in serving pieces
Salt & pepper
Pinch ground cinnamon
4 tbsps olive oil
2 lb lobster divided into tail, large claws,
head and small claws
Lobster liver
2 medium onions, chopped fully
2 tbsps finely chopped parsley
1 bay leaf
1/2 tsp thyme
1 lb tomatoes peeled, seeded, and chopped
1 cup dry white wine
2 tbsps brandy
1/8 tsp ground saffron
2 cloves garlic
1 oz hazelnuts & 1 oz almonds finely ground
2 tsps grated bitter chocolate
Instructions...
1) Season chicken pieces with salt, pepper, and cinnamon.
Heat oil in a large frying pan and saute the chicken
until golden on both sides. Transfer to a large
flameproof casserole dish.
2) Put the head and small claws of lobster into a saucepan
with salted water to cover. Cover & simmer for 30 mins.
Strain and reserve the cooking liquid.
3) In the frying pan saute the lobster tail and claws over
a fairly high heat until they turn pink. Add to the
chicken pieces.
4) In the oil remaining in the pan saute the onion until
soft. Add 1 tbsp of parsley, bay leaf, thyme, and
tomatoes and cook until slightly thickened. Add the wine
and brandy, season and simmer until reduced by half.
Remove the herbs and pour over the chicken and lobster
in the casserole. Simmer, cover, and cook on a very low
heat.
5) In a blender combine garlic, saffron, 1 tbsp parsley,
nuts, and chocolate. Add lobster liver and 1 cup of the
reserved lobster stock and process to a puree. Pour
mixture into casserole and cook until chicken is tender,
(about 15 mins).
6) To serve, remove lobster shell from tail & large claws
and cut the meat into even slices. Distribute equally on
four dinner plates. Add a chicken piece to each plate
and pour sauce over. Serve with a salad & dry white wine.
