Jamie Cooks Italy
By Jamie Oliver
About the recipe
Celebrating the flavours of the island of Salina, Nonna Marina inspired me to embrace the beautiful bounty growing in her back garden and create this dish, perfect for a feast. Sumptuous, comforting, melt-in-your-mouth chicken, gentle spice and delicious, buttery aubergines. With a glass of cold white wine, it’s pure joy.
Recipe From
3 aubergines (750g total)
1 x 1.4kg whole free-range chicken, jointed (ask your butcher)
olive oil
2 cloves of garlic
3 small fresh red chillies
1 cinnamon stick
4 sprigs of fresh woody herbs, such as rosemary, thyme, bay
50g baby capers in brine
2 red onions
200g ripe cherry tomatoes
50g pine nuts
2 lemons
4 sprigs of fresh basil
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