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
CHICKEN SALNA RECIPE
Chicken Salna is an excellent side dish for parotta which is very famous in Tamil Nadu. This salna will be a little watery compared to all other chicken curry recipes.
Provided by Angela Steffi
Yield Servings
Number Of Ingredients 14
Steps:
- Roast the spices and grind Heat oil and Saute onion with the masalas and add tomatoes and cook for 2 minutes Add chicken , water and cook for 2 whistles. Garnish with coriander leaves . Our Delicious chicken salna is ready to be served
Nutrition Facts : Calories per serving 70 calories Fat Content
SICILIAN ROASTED CHICKEN
I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.
Provided by BramptonMommyof2
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
- Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
- Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g
CHICKEN SATAY NOODLES
This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! -Salina Moore, Woodward, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.
Nutrition Facts : Fat 21 g fat (4 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 543 mg sodium, Carbohydrate 56 g carbohydrate, Fiber 10 g fiber, Protein 29 g protein.
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.
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.
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