Food & Drink

Romeria Chicken

An excellent Spanish lunch dish, taken from Sam and Jeannie Chesterton's acclaimed cookbook.

This is an excellent lunch dish, served either hot or cold. We often serve a romesco sauce with it (made from almonds, hazelnuts, tomatoes, red pepperts, and garlic, all roasted, then thickened with bread and pureed to a cream with olive oil).

It is a most useful summer dish for a lunch party with a selection of salads, pastas and tortillas, salchichón and jamón as well as houmous, tahini, and chicken liver paté. Our favourite use of it is as a picnic food, it’s easy to prepare and keeps wonderfully in a tupperware box; perfect for a romeria, for which we name it.

(A romeria is a local pilgrimage, and there is usually one or another taking place in one of the villages in the Sierra de Aracena from May to September.)

(Serves six)


4 tbsp turmeric
6 tbsp plain flour
Salt and freshly ground black pepper
Sesame seeds
6 chicken breasts, thinly sliced
Olive oil for frying


1. Mix the turmeric and flour on a plate and season with salt and pepper. Sprinkle sesame seeds on another plate. Dip the chicken into the flour mixture, then into the sesame seeds, pressing down so that the seeds stick to the meat.

2. Fry two or three slices at a time in olive oil, until golden.

3. Drain on kitchen paper. Be careful not to get the bright yellow oil on to your clothes.

4. Place on a large flat serving dish. If you want to eat the chicken hot, then place it in a warm oven, otherwise leave to cool. In Spain, many foods are eaten tepid.

Taken from The Buenvino Cookbook: Recipes from a Farmhouse in Spain by Sam and Jeannie Chesterton. Read our review here.

June 2015