Romesco Sauce
40 g (1.4 oz) hazelnuts
60 g (2 oz) almonds, blanched
3 medium tomatoes (300 g)
5 whole garlic cloves, unpeeled
1/2 teaspoon smoked paprika
2 tablespoons white wine vinegar
1/2 teaspoon salt
5 tablespoons water
1/4 cup extra virgin olive oil
1 small roasted red pepper (from a jar or from the deli department)
30 g (1 oz) slice day old crusty bread, toasted
Directions:
1. Place hazelnuts in a little tin foil parcel, in one layer. Do the same with the almonds. Cut a cross on the base of the tomatoes. Place tomatoes (cross side up), nuts and garlic in an oven tray. Bake in the oven together with the chicken. Take nuts out after 15 minutes, garlic after 25 minutes and tomatoes after 35 minutes. Let cool slightly
2. Place hazelnuts in clean tea towel and rub slightly to try to get as much of the dark skin off. Peel tomatoes and garlic. Place nuts, garlic, and tomatoes in the food processor, together with the rest of the Romesco sauce ingredients and process for about 1 minute or 2, until the sauce if fairly smooth (bare in mind that due to the nuts, this is a "grainy" sauce)
3. Serve Roasted chicken with Romesco sauce and a green salad dressed simply with some salt, lemon juice and olive oil
