Best Jammy Chicken Recipes

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SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA



Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
  • Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
  • Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
  • Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
  • Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

CHICKEN-LENTIL SOUP WITH JAMMY ONIONS



Chicken-Lentil Soup With Jammy Onions image

This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Lunch     Dinner     Chicken     Lentil     Onion     Wheat/Gluten-Free     Healthy     Peanut Free     Tree Nut Free     Soy Free     Winter

Yield 4 servings

Number Of Ingredients 10

4 skin-on, bone-in chicken thighs, patted dry
Kosher salt
¼ cup extra-virgin olive oil
1 large onion, thinly sliced
6 garlic cloves, thinly sliced
1 cup red lentils, rinsed
1 tsp. ground turmeric
½ cup finely chopped parsley
2 Tbsp. fresh lemon juice
Plain yogurt (for serving)

Steps:

  • Lightly season chicken thighs all over with salt and set aside.
  • Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12-15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
  • Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20-25 minutes.
  • Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
  • Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.

JAMMY CHICKEN



Jammy Chicken image

I got this from a OAMC website. My family loves it and you can use any kind of jam or preserves. Blackberry, raspberry, peach, basically whatever you like. This works well with the fruit only preserves also. This is good served with noodles or rice to soak up the sauce.

Provided by JillAZ

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs bone-in chicken pieces
3/4 cup ketchup
3/4 cup blackberry preserves
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
1/8 teaspoon salt

Steps:

  • Spray treat a 13 x 9 pan with cooking spray.
  • It is not necessary to brown the chicken, but if you wish you may brown pieces in a large frying pan before placing in the baking dish.
  • Place chicken pieces in baking dish.
  • Mix remaining ingredients together and pour over chicken.
  • Bake in a 350 degree oven for 1 hour or until chicken juices run clear.
  • To freeze: Place chicken pieces and sauce ingredients in a large freezer bag. Seal, pushing out as much air as possible. Label and freeze.
  • To serve: Thaw in fridge overnight. Proceed with cooking directions.

Nutrition Facts : Calories 490.6, Fat 24.5, SaturatedFat 7, Cholesterol 120.8, Sodium 532.3, Carbohydrate 35.7, Fiber 0.8, Sugar 26.4, Protein 30.7

NY TIMES JAMMY CHICKEN THIGHS



NY Times Jammy Chicken Thighs image

Categories     Chicken     Dinner

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs (or skin-in, bone-in - better)
1/2 teaspoon kosher salt
9 cloves whole unpeeled garlic cloves
2 tablespoon extra-virgin olive oil
1 1/2 tablespoon fresh lemon juice
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
  • Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
  • Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
  • Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
  • Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

ROAST CHICKEN AND JAMMY CHERRY MATERS



Roast chicken and jammy cherry maters image

Categories     Chicken

Number Of Ingredients 11

1.5 pounds boneless chix thighs
.5 teaspoons kosher salt
9 cloves whole unpeeled garlic cloves
2 tablespoons EVOO
1.5 tablespoon fresh lemon juice
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 teaspoons brown sugar
3/4 teaspoon ground cumin
1 pint cherry maters
1/4 cup torn fresh dill, parsley or other herbs, for serving

Steps:

  • If you have time to let the chicken marinate in the spices, lemon juice, and olive oil, even for an hour, it makes a big difference Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet. Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat. Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top. Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken. Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

SHEET PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA



Sheet pan chicken with Jammy tomatoes and pancetta image

Categories     Chicken

Number Of Ingredients 13

1 1/2 pounds bonless, skinless chicken thighs
1/2 teaspoon kosher salt
9 whole garlic cloves
4 tablespoons EVO
3 tablespoons Fresh lemon juice
2 tablespoons Sweet Paprika
2 teaspoons dried oregano
2 teaspoons brown sugar
1 1/2 teaspoons ground cumin
1 pint cherry tomatoes (preferably different colors) halved
4 ounces dices pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs for serving
1 freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
  • Smash all the garlic cloves with the side of a knife. Finely grate two garlic cloves and put it in a small bowl. Stir in the olive oil, lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken, tossing to coat.
  • Add tomatoes and remaining smashed garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top
  • Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes stir the tomatoes and pancetta, but don't disturb the chicken.
  • Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

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