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.
Serves 6
Total time: 2 hours
3 aubergines (750g total)
1 x 1.4kg whole free-range chicken
olive oil
2 cloves of garlic
3 small fresh red chillies
1 cinnamon stick
4 sprigs of fresh woody herbs, such as rosemary, thyme, bay
50g baby capers in brine
2 red onions
200g ripe cherry tomatoes
50g pine nuts
2 lemons
4 sprigs of fresh basil
Directions:
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 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
Cook for 15 minutes, or until starting to caramelize, stirring occasionally.
Recipe from “Jamie Cooks Italy” by Jamie Oliver © 2018. Photography © Jamie Oliver Enterprises Ltd. Published in Canada by Harper Collins Publishers Ltd. All rights reserved.
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