BOILING CHICKEN THIGHS RECIPES

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CRISPY & STICKY CHICKEN THIGHS | JAMIE OLIVER CHICKEN RECIPE



Crispy & sticky chicken thighs | Jamie Oliver chicken recipe image

This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat. As everything cooks together in one tray, all the beautiful flavours get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 7

800 g new potatoes
12 free-range chicken thighs skin on, bone out
olive oil
600 g ripe mixed-colour cherry tomatoes
1 bunch of fresh oregano (30g)
extra virgin olive oil
red wine vinegar

Steps:

    1. Scrub the potatoes and put into a large saucepan of salted boiling water and boil until cooked.
    2. While the potatoes are cooking, preheat your oven to 200°C/400°F/gas 6.
    3. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with sea salt and black pepper, then toss.
    4. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.
    5. Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes.
    6. By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb.
    7. Pick and bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavour Shaker if you have one. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.
    8. Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden.
    9. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Nutrition Facts : Calories 829 calories, FatContent 53.2 g fat, SaturatedFatContent 13.2 g saturated fat, ProteinContent 55.4 g protein, CarbohydrateContent 34 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 1.6 g salt, FiberContent 2.6 g fibre

CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES



Chicken laksa recipe | Jamie Oliver recipes image

My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.

Total Time 15 minutes

Yield 4

Number Of Ingredients 22

4 higher-welfare chicken thighs skin off, bone out
1 heaped teaspoon Chinese five-spice powder
1 tablespoon runny honey
1 tablespoon sesame seeds
1 fresh red chilli
1 organic chicken or vegetable stock cube
1 butternut squash (neck end only)
2 cloves of garlic
5 cm piece of ginger
1 fresh red chilli
1 teaspoon ground turmeric
½ a bunch spring onions
1 heaped teaspoon peanut butter
4 dried lime leaves
½ a bunch of fresh coriander
1 tablespoon sesame oil
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce
300 g medium rice noodles
2 bunches of asparagus (600g)
1 x 400 g tin of light coconut milk
3 limes

Steps:

  • Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Nutrition Facts : Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre

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