JAMIE OLIVER'S SALINA CHICKEN: BEAUTIFUL, SCENTED SOFT AUBERGINES AND TOMATOES WITH CAPERS
Jamie Oliver was inspired by the sun-ripened bounty of the island of Salina when creating this flavour-packed chicken and aubergine recipe, as seen on his Channel 4 series, Jamie Cooks Italy.
Provided by Jamie Oliver
Categories Dinner
Time 2h
Number Of Ingredients 1
Steps:
- Trim the aubergines, chop into random 5cm chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside. Joint the chicken. Drizzle all the pieces with oil, place in a large shallow pan on a medium-high heat, skin side down, to get golden on all sides, then remove to a large platter. Wipe the salt off the aubergines and add to the pan, turning until lightly golden on all sides. Remove the aubergines to the platter and reduce the heat under the pan to low. Peel and slice the garlic, prick the chillies and place both in the pan with the cinnamon, woody herbs and capers. Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. Cook for 15 minutes, or until starting to caramelize, stirring occasionally. Preheat the oven to 180ºC. Squeeze the tomatoes in a bowl of water to remove the seeds - a fine nonna trick to prevent you getting splattered - then tear them into the pan. Put the chicken and aubergines back in, drizzle over any resting juices, then pour in 600ml of water. Sprinkle over the pine nuts, then squeeze over the lemon juice. Cook at the bottom of the oven for 45 minutes, or until golden. Pick over the basil leaves and serve with a nice big bowl of lemony couscous. CALORIES 299kcal FAT 18.2g SAT FAT 3.7g PROTEIN 26.2g CARBS 8.3g SUGAR 6.8g SALT 1g FIBRE 1g. Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
SALINA CHICKEN
Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, melt-in-your-mouth chicken, gentle spice and delicious, buttery aubergines. With a glass of cold white wine, it's pure joy.
Provided by Jamie Oliver
Categories Healthy chicken recipes Jamie Cooks Italy Chicken Italian Couscous Tomato Chicken thighs
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Trim the aubergines, chop into random 5cm chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside.
- Drizzle all the chicken pieces with oil, place in a large shallow pan on a medium-high heat, skin side down, to get golden on all sides, then remove to a large platter.
- Wipe the salt off the aubergines and add to the pan, turning until lightly golden on all sides. Remove the aubergines to the platter and reduce the heat under the pan to low.
- Peel and slice the garlic, prick the chillies and place both in the pan with the cinnamon, woody herbs and capers.
- Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. Cook for 15 minutes, or until starting to caramelize, stirring occasionally.
- Preheat the oven to 180°C/350°F/gas 4.
- Squeeze the tomatoes in a bowl of water to remove the seeds - a fine nonna trick to prevent you getting splattered - then tear them into the pan.
- Put the chicken and aubergines back in, drizzle over any resting juices, then pour in 600ml of water.
- Sprinkle over the pine nuts, then squeeze over the lemon juice. Cook at the bottom of the oven for 45 minutes, or until golden.
- Pick over the basil leaves and serve with a nice big bowl of lemony couscous.
Nutrition Facts : Calories 299 calories, Fat 18.2 g fat, SaturatedFat 3.7 g saturated fat, Protein 26.2 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 6.8 g sugar, Sodium 1 g salt, Fiber 1 g fibre
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
SALINA CHICKEN
Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, melt-in-your-mouth chicken, gentle spice and delicious, buttery eggplants. With a glass of cold white wine, it's pure joy.
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, chop into random 5-centimeter (2-inch) chunks and wedges, place in a large bowl and season generously from a height with sea salt. Put aside.
- Joint the chicken. Drizzle all the pieces with oil, place in a large shallow pan on a medium-high heat, skin-side down, to get golden on all sides, then remove to a large platter. Wipe the salt off the eggplants and add to the pan, turning until lightly golden on all sides. Remove the eggplants to the platter and reduce the heat under the pan to low. Peel and slice the garlic, prick the chiles and place both in the pan with the cinnamon, woody herbs and capers. Stir and fry for a couple of minutes while you peel and finely slice the onions, then stir them into the pan, too. Cook for 15 minutes, or until starting to caramelize, stirring occasionally.
- Preheat the oven to 180 degrees C (350 degrees F)/gas 4. Squeeze the tomatoes in a bowl of water to remove the seeds--a fine nonna trick to prevent you getting splattered --then tear them into the pan. Put the chicken and eggplants back in, drizzle over any resting juices, then pour in 600 milliliters (2.5 cups) of water. Sprinkle over the pine nuts, then squeeze over the lemon juice. Cook at the bottom of the oven for 45 minutes, or until golden. Pick over the basil leaves and serve with a nice big bowl of lemony couscous.
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