> Skip to content

Recipe  •  9 August 2018

 

Salina chicken

A sumptuous, gently-spiced chicken dish from Jamie Cooks Italy.

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.

Salina Chicken

Serves 6
Total time: 2 hours

INGREDIENTS

  • 3 aubergines/eggplants (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

METHOD

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


Jamie Cooks Italy Jamie Oliver

Jamie has travelled around Italy to find the best of fast and slow cooking for us all to enjoy in our kitchens at home.

Buy now
Buy now

More features

See all recipes
Recipe
Tuna fettuccine

Delicious pasta with baby zucchini, cherry tomatoes, pecorino and crushed almonds from Jamie Cooks Italy.

Recipe
Minestrone

A fresh soup made with risotto rice and seasonal veg, from Jamie Cooks Italy.

Recipe
Classic carbonara

An authentic recipe for the celebrated Italian favourite from Jamie Cooks Italy.

Recipe
Amalfi lemon tart

A fresh but comforting Italian dessert from Jamie Cooks Italy.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
My kinda butter chicken

With fragrant spices, tomatoes, cashew butter and yoghurt.

Recipe
Easiest broccoli quiche

With red pesto-layered filo, Cheddar and cottage cheese.

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Allotment cottage pie

With root veg, porcini mushrooms, marmite & crispy rosemary.

Recipe
Chicken noodle stir-fry

With black bean sauce and tenderstem broccoli. 

Recipe
Giant veg rösti

With poached eggs, spinach & peas.

Looking for more recipes?

See all recipes