This is a very good recipe, again reposted from the old site, but with a new introduction. Sorry….
I adore chicken, I love that you can roast it, bake it, grill it, hell, what ever method you use, I love it. I think I have some kind of chicken dish for dinner at least four times a week. One recipe I return to a lot is Donal Skehan’s Chilli Jam Chicken, and it is a-f**king-mazing. You marinade chicken thighs overnight in garlic, ginger, and other delicious things, bake in the oven for a bit, glaze with chilli jam, then back in the oven until lovely and sticky.
Donal says you can use either homemade chilli jam or good quality shop brought for this. For the meal in the photo, I used my own homemade stuff, when I make this again, I’ll blog it and link it with this, and vice versa. So keep a lookout.
Chilli Jam Chicken
4 fresh chicken thighs
1tbsp sunflower oil
1tbsp good dark soy sauce
1tbsp rice wine vinegar
2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and finely minced
6tbsp chilli jam, to glaze
To begin with, you have to get a bit Dr Hannibal Lectery with the chicken, using a sharp chef’s knife, remove any excess skin from the chicken thighs, and set aside, the thighs that is. In a large bowl, combine the marinade ingredients, I just whisk them, then you add the chicken. Toss everything together with one hand, keeping the other hand free in case the phone rings, the doorbell goes or you need to let the dog in or out. Once the chicken is thoroughly coated, wash your hands and cover the bowl with clingfilm, then place in the fridge for as long as you can. I usually keep it overnight in the fridge.
When you are ready to cook the chicken, you remove the chicken from the fridge, and let it sit while you preheat the oven, which must be at 220c/210c fan/gas mark 7. Once the oven is good and hot, place the chicken in a roasting tin, a small to medium one, skin-side up, and place in the oven for 35 minutes, during which the skin will become nice and crispy.
After the 35 minutes is up, remove the chicken from the oven, and then spoon over the chilli jam. Place back in the oven for 10 to 15 minutes more.
Serve the chicken with brown rice, the pan juices, and some lager and lime, or cola.
(Adapted from Kitchen Hero – Great Food for Less by Donal Skehan)
In case you haven’t heard of Donal Skehan, he is an Irish based food writer and photographer, who has a fantastic food blog and a TV series that regularly features on the UK cooking channel, Good Food. Before writing about food, Donal had a career in music, he sang in bands, and I think he once entered Eurovision as a soloist.