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Crispy sticky chicken with squashed potatoes and tomatoes

Posted Jun 03 2009 12:21am

I've had this recipe bookmarked for a while now - we were given the Jamie Olivers - Jamie at Home for Christmas and I immediately fell in love with this dish, even more so after seeing it being made on Jamie's show. Then seeing Peter from Kalofagas make this dish back in March made me want to try it even more!!!!! So this is my entry to my Bookmarked Recipes event for this Monday.

This is a wonderful dish, it takes a little longer than most weeknight meals to prepare but it is totally worth it. I halved the recipe that Jamie gives but it was a really tasty dish that I should have made more of because we had no leftovers and wanted more when we were done.

Here's Jamie's recipe, but with some of the steps reordered to help save a little time in the preparation of this meal:

Crispy sticky chicken with squashed potatoes and tomatoes

Serves 4


800g new potatoes, scrubbed
See salt
Freshly ground black pepper
12 boned chicken thighs
Olive oil ( I used my new bottle of Oleifera )
600g cherry tomatoes ( I halved the number of tomatoes because I knew Rob wouldn't be having any )
Fresh oregano ( I couldn't find any in the several supermarkets and green grocers I checked out so ended up using dried oregano )
Extra virgin olive oil ( Again I used the Oleifera )
Red wine vinegar

1. Cut each chicken thigh into strips and place in a bowl. Add a little olive oil and sprinkle with the salt and pepper. Toss the chicken to coat.
2. Put the potatoes into a large saucepan of salted boiling water, and leave to boil until cooked.
3. Prick the skins if the tomatoes with a sharp knife and place then into a bowl. Cover with boiling water and leave for a couple of minutes. Drain and leave to cool slightly, then peel off the skins and place them into an oven proof dish.
4. In a large frying pan/skillet, cook the chicken for about 10 minutes then remove to the oven proof dish.
5. Preheat oven to 200˚C.
6. By now the potatoes should be boiled. Drain off the water. Crush each potato slightly with a spoon and mix in gently with the potatoes and tomatoes.
7. Bash up a bunch of oregano with some salt, 4 tbsp EVOO, a good splash of red wine and a little pepper. Pour over everything in the oven dish.
8. Cook in the oven for 40 minutes until golden.

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