Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…For the last few months, I have been publishing a chicken recipe on a Tuesday… we like chicken plus chicken is such a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, is high in protein, essential vitamins and minerals such as B6, B12, iron, zinc, and copper…It is also quick and easy to cook…
However…not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet…plus many of my readers and friends are either vegetarian or vegan and I respect other people’s views and observances of their chosen diet…
Today I bring you Chicken, Pineapple and Nduja Bake.
Nduja…It was only a few months ago that I started to come across recipes with Nduja of course after a bit I then asked my friend Mr Google who told me that it is a spicy spreadable pork sausage paste that originated in Southern Italy…The search began and I soon discovered that it wasn’t available here then out of the blue a supplier I use announced he had Nduja, of course, I was first in the door..I now have this wonderful Nduja paste…this recipe is the first time I have used it…its certainly red and spicy however in this recipe it mellows and blends with other ingredients and was not overly spicy…it received the biggest thumbs up I have had for a while from Aston who loved it he said the chicken was lovely and tender the skin lovely and dark and crispy and the sauce as ut makes quite a lot he mopped with bread which you do need…
- 50g of ‘nduja
- 2 tbsp of olive oil
- 2 tsp tomato purée
- 1/2 tsp chipotle flakes…I used normal chilli flakes as I didn’t have chipotle flakes.
- 1/2 tsp paprika
- 3/4 tsp fine salt
- 3 big pinches of freshly ground black pepper to season
- 4 bone-in chicken thighs, (skin on)
- 4 garlic cloves, peeled and crushed with the side of a knife
- 1 medium onion, halved and very thinly sliced on a mandoline if you have one… I sliced mine very thin.
- 1 pineapple, extra-ripe (peeled) 300 gm
- 100g of tangerine juice, (from about 3-4 tangerines)
- 100g of chicken bone broth, (or stock or water)
- 2 tbsp of double cream
- 5g of fresh coriander
- 1 lime, cut into wedges
Preheat your oven to 180C/Gas mark 6.
To make your paste put the first 7 ingredients into a large bowl and mix them together get those hands in there and doesn’t your phone just go when you are doing this… Add the chicken, garlic and three-quarters of the sliced onion and mix well so everything is coated evenly.
This is where it gets a bit messier…tip the onions and garlic into an ovenproof cast-iron skillet or similar-sized baking dish and spread out. Place the chicken thighs on top, skin side up and spaced a little apart.
Cut your pineapple into rounds and then into quarters and arrange them in between the chicken thighs.
Then carefully pour your tangerine juice around the chicken being careful not to get the skin wet and bake for 20 minutes.
Remove the pan from the oven and carefully pour your stock around the chicken being careful not to get the skin wet or it won’t crisp up…cook for another 20-25 minutes until the chicken is cooked and the skin is brown and crispy…
Drizzle your two tbsp of cream over the dish…then toss the coriander and your remaining onions with a little salt and oil and garnish your dish with those and some lime wedges.
Serve with rice and some bread to mop up the juices as it makes quite a lot of juice…Enjoy!