Jamie Sicilian Chicken Thighs Recipes

SOUTHERN ITALIAN-STYLE CHICKEN

Steps:

• Peel and finely slice the onions, then trim and finely slice the fennel.
• Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the chilli flakes, fennel seeds and cinnamon and cook slowly for 10 to 15 minutes, or until soft and sticky.
• Meanwhile, add the saffron to a small cup, top up with a little hot water and set aside - this will draw the flavour out of the strands and allow it to mix evenly in the pan when you add it.
• Heat 1 tablespoon of oil in a large frying pan on a high heat, add the chicken thighs and drumsticks and brown on all sides, adding them to the veg pan when golden.
• Pour in the saffron-infused water, followed by the tinned tomatoes, breaking them up with a wooden spoon. Fill the empty tin with water, pour into the pan and mix together.
• Add the bay, finely slice and add the preserved lemons, roughly chop and add the fresh tomatoes and destone and tear in the olives.
• Season with a good pinch of sea salt and black pepper, then leave to bubble away for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.
• Put the couscous into a bowl and just cover with boiling salted water, then pop a plate on top and leave to fluff up.
• Serve the chicken and couscous, scattered with picked coriander.

CRISPY AND STICKY CHICKEN THIGHS WITH SQUASHED NEW POTATOES AND TOMATOES

Steps:

• Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
• While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.
• Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 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 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.
• 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 flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.
• Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor 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. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.
• Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.
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SICILIAN CHICKEN THIGHS (CROCK POT)

Steps:

• Put chicken thighs in crock pot.
• Combine remaining ingredients; stir well.
• Pour sauce over chicken and cook on low 6-8 hours or until done.
• Serve with penne pasta, tossed salad and garlic bread.
• Enjoy!

SICILIAN ROASTED CHICKEN

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).