Jammychicken Recipes

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

JAMMY CHICKEN

Jammy Chicken image

I got this from a OAMC website. My family loves it and you can use any kind of jam or preserves. Blackberry, raspberry, peach, basically whatever you like. This works well with the fruit only preserves also. This is good served with noodles or rice to soak up the sauce.

Provided by JillAZ

Categories Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 lbs bone-in chicken pieces
3/4 cup ketchup
3/4 cup blackberry preserves
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
1/8 teaspoon salt

Steps:

Spray treat a 13 x 9 pan with cooking spray.
It is not necessary to brown the chicken, but if you wish you may brown pieces in a large frying pan before placing in the baking dish.
Place chicken pieces in baking dish.
Mix remaining ingredients together and pour over chicken.
Bake in a 350 degree oven for 1 hour or until chicken juices run clear.
To freeze: Place chicken pieces and sauce ingredients in a large freezer bag. Seal, pushing out as much air as possible. Label and freeze.
To serve: Thaw in fridge overnight. Proceed with cooking directions.

Nutrition Facts : Calories 490.6, Fat 24.5, SaturatedFat 7, Cholesterol 120.8, Sodium 532.3, Carbohydrate 35.7, Fiber 0.8, Sugar 26.4, Protein 30.7

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Get ready to be transported to the Caribbean island of Jamaica as you take your first bite of this deliciously bold and dynamic, finger-licking chicken!

Provided by Kimberly Killebrew

Categories Entree Main Course

Number Of Ingredients 3

Ingredients

1 batch Homemade Jerk Sauce ((click link for recipe))
8 chicken thighs and/or drumsticks ((about 2 1/2 to 3 pounds))
lime slices for garnish

Steps:

Place the chicken pieces in a ziplock bag or a casserole dish with a lid. Pour the jerk sauce over the chicken and massage to fully coat them. Refrigerate overnight, 8-12 hours. Don't shorten the marinating time.
Preheat the oven to 375 F.Lay the chicken pieces on a lined baking sheet with a good amount of sauce on them. Space the pieces about an inch apart. Pour the remaining sauce into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5 minutes. You can use this sauce both for basting while the chicken cooks and for serving at the table. Bake the chicken for 35-45 minutes or until the internal temperature of the chicken reads 165-170 F. Turn the chicken over at the halfway point and then turn it over again at the end before broiling. At the end turn the oven on to broil for a few minutes to roast the chicken until nicely browned. Remove the chicken from the oven and let rest for a couple of minutes before serving.If using a grill: Preheat to about 400 F. Rub the grates with oil and grill the chicken until cooked through (internal temp should be 165-170 F), turning the chicken occasionally, about 30-40 minutes.

Nutrition Facts : ServingSize 2 pieces, Calories 309 kcal, Carbohydrate 5 g, Protein 29 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 457 mg, Fiber 1 g, Sugar 4 g

JAMMY DODGERS

Jammy Dodgers image

On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they're known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. -James Schend, Taste of Home Deputy Editor, Culinary

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/2 cup sugar
Dash salt
1 cup cold butter, cubed
1 large egg yolk, room temperature
1 tablespoon cold water
1 teaspoon vanilla extract
1/2 cup seedless strawberry jam
Confectioners' sugar, for dusting

Steps:

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.

Nutrition Facts : Calories 283 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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