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Roast Chicken with Samfaina

From Colman Andrews, Catallan Cuisine

Serves: 4


  • 4-5 lb. roasting chicken
  • olive oil
  • salt / pepper
  • Samfaina:
    • 2/3 c. extra virgin olive oil
    • 4 cloves garlic
    • 2.5 lb. onions, halved and thinly sliced
    • 1.5 lbs. japanese eggplant, skin on, cut into 1-inch cubes
    • 1 lb. zucchini, skin on, cut in 1/2- to 1-inch cubes
    • 8 medium tomatoes, seeded and grated or peeled, seeded and chopped
    • 1.5 lbs. red or green bell peppers, roasted, peeled, cut into strips
    • salt / pepper


  1. Heat oil in large pot. Add garlic, onions, eggplant, and zucchini. Stir well so that all vegetables are coated with oil. Cover and cook 10 minutes on low heat.
  2. Uncover and turn heat up slightly, cooking until liquid has evaporated. Stir occasionally.
  3. Add tomatoes and peppers, reduce heat, and simmer uncovered until the liquid has again evaporated and the vegetables are very soft. Season to taste.
  4. Cut chicken into 6 or 8 serving pieces. Rub all surfaces well with olive oil, season with salt and pepper. Roast skin-side up for 1-1.5 hours in 375F oven.
  5. Remove chicken and set aside. Pour off excess fat, then deglaze roasting pan with a few tablespoons of water. Add 5 cups of samfaina to pan, stir well, then add chicken, and simmer briefly until heated through.


  • The Samfaina recipe was separate. It makes 6-8 cups, which is a bit more than the 5 cups called for here.

Keywords: Spanish, Chicken, Chicken.