Chicken Liver Recipes Jamie Oliver Food

JAMIE OLIVER'S CHICKEN FAJITAS

Steps:

• Put the griddle pan on high heat.
• Halve and deseed the pepper and cut it into thin strips.
• Peel, halve, and finely slice the onion.
• Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
• Put the peppers, onion and chicken into a bowl with the paprika and cumin.
• Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
• Put to one side to marinate for 5 minutes or so while you make your salsa.
• Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
• Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
• Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
• As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chr grill to give you a lovely flavour.
• Warm the tortillas up in the microwave or a warm dry pan.
• Divide your warmed tortillas between the serving plates.
• Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
• Divide the chicken mixture beween the tortillas.
• Top with cheese, salsa, and sour cream.

JAMIE OLIVER'S CHICKEN CACCIATORE

Steps:

• Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
• Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
• Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
• Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.