Jamies 5 Ingredient Meals S01E01 | Jamie's 5 Ingredient Meals Full Episodes
Jamie shows us a genius way to cook chicken and a deliciously simple pie with the easiest dough ever to make. Plus: José Pizarro shares some gorgeous flavours using just five everyday ingredients.
Year started: 2023
Country: UK
Categories: Reality
Stars: Jamie Oliver
Is This Why Americans Don't Like Lamb?
MEDITERRANEAN CHICKEN WITH QUINCE- دجاج بالسفرجل
For more on the recipe, check out
Ingredients
1 Chicken cut up-½ cup pureed quinces jam
-½ cup fresh or preserved slices of quince
- Juice of one orange
-Cooking oil -1diced onion - Crushed garlic1 Cup water
-2 Tablespoons dry Coriander
- Sprinkle of dry Mint
Coating flour mix:
- ½ cup flour- salt, pepper, allspice, cinnamon, chilli powder and crushed dry pepper flakes (optional)
Directions-Place quince puree and slices in a bowl with orange juice; set aside.- Mix together flour, salt, pepper, allspice, cinnamon, chilli powder and crushed dry pepper flakes (optional). Lightly coat chicken in flour mixture until evenly coated. Shake the excess flour off the chicken.-Heat a large skillet or pan over medium-high heat. When hot, add oil and brown chicken on all sides (about 7 minutes). Remove from pan and set aside. -Using the same oil you browned the chicken in, add chopped onion and garlic until soft but not brown.-Add the quince puree and slices mix to the sautéed onions and garlic
- Add the chicken to the pan
- Add about a cup of water. Bring to a boil, cover, and reduce heat. Simmer gently for 30 minutes until the chicken is soft and the liquid is half way evaporated.- Add dry mint
-Serve hot with white rice on the side
Stuffed Chicken With Spinach and Cheese
If your chicken breasts are in need of a serious dinnertime upgrade, look no further than this Stuffed Chicken! It's stuffed with full-flavored ingredients like spinach, cheese, sun-dried tomatoes, shallots, and garlic and seasoned with the perfect spice blend!
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You can print out the recipe here:
But, the best part? It's is SO MUCH EASIER than you think it is! There's no need to round up the toothpicks. You don't need them! This chicken looks absolutely irresistible with a colorful interior of cheesy goodness spilling out.
Cutting a pocket in the chicken breast might seem intimidating for some of you out there, but all you need is a good sharp knife and to pay attention to where the blade is going. You'll want to avoid cutting all way to the other side of the chicken breast, so slow, careful knife movement is key!
After that, it's just a matter of whipping up the stuffing (no pre-cooking required), seasoning, and baking! I'll include the written recipe below. If you have any questions about this recipe, be sure to ask me in the comments. If you make this dish, tell me about it. Can't wait to hear about your dinnertime triumph!
INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
1 cup freshly grated Fontina or Mozzarella cheese
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
1 3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 tablespoons avocado, canola, or olive oil
INSTRUCTIONS:
Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.
Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2 from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Mediterranean fig and mozzarella salad
Mediterranean fig & mozzarella salad
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Prep:15 mins
Cook:5 mins
Easy
Serves 4 as a main or 6 as a starter
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Ingredients
200g fine green beans, trimmed
6 small figs, quartered
1 shallot, thinly sliced
1 x 125g ball mozzarella, drained and ripped into chunks
50g hazelnuts, toasted and chopped
small handful basil leaves, torn
3 tbsp balsamic vinegar
1 tbsp fig jam or relish
3 tbsp extra-virgin olive oil
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Method
1.In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
2.In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.
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Mediterranean fig and mozzarella salad
This is the sweetest fruit on earth!
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