Pollo di Salina, another borrowed recipe

‘Viva l’Italia’ of Jamie Oliver is like travelling through a country where food is number one. Lucky for the Italian that there is such a variety in cooking because of the variety in environment.

Salina is one of the Aeolian islands. This recipe is a perfect dish for a dinner party. Use a pan which can be used on the fire and in the oven.

For 6p, bake 1,5 kilo of good quality chicken parts shortly at each side, in a mixture of butter and olive oil. Remove the chicken from the pan. Chop and fry 1 kilo of eggplant cubes in some olive oil. Bake for 10 mins and stir regularly. Add 6 chopped garlic cloves, 2 chopped chili peppers, 2 chopped red onions, 1 cinnamon stick, a few stems of fresh rosemary, thyme and a few bay leaves. Mix everything and bake for approximately 10 mins. Add 500 grams of halved cherry tomatoes. Add salt. Spread the chchicken and 3 tablespoons of pine nuts. Finish with the juice of 1 lemon. All this can be done in advance.

Bake the dish in the oven at 180° for 45-60 minutes, until the chicken is ready. Finish with fresh basil. Serve with couscous and lemon wedges.


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