The right mixture of candy and savoury.
“There is no such thing as a larger union than that of pork and pineapple,” says Ixta Belfrage.
“The pork right here comes within the type of ’nduja, a spreadable chilli-spiked sausage from Calabria. Add hen, pineapple, chipotle and tangerine to the combo and also you’ve obtained your self a celebration.”
On this recipe, Belfrage makes use of tangerines as a substitute of oranges however says you should utilize both that’s obtainable – so long as you employ recent fruit juice, not from a carton. In case your fruit isn’t that candy, she recommends including some maple syrup or honey while you add the inventory or water.
Hen with pineapple and ‘nduja recipe
Substances:
(Serves 4)
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4 skin-on, bone-in hen thighs, at room temperature
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4 cloves of garlic, peeled and crushed with the aspect of a knife
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1 medium onion, halved and really thinly sliced on a mandolin
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½ massive, extra-ripe pineapple, peeled (300g)
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4 candy tangerines (or 2 oranges), squeezed to get 100g juice
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100g hen bone broth, inventory or water
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2tbsp double cream
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5g recent coriander
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1 lime, lower into wedges
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For the ’Nduja and chipotle paste:
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50g ’nduja paste/unfold
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2tbsp olive oil
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2tsp tomato puree/paste
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½tsp chipotle flakes
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½tsp paprika
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¾tsp high-quality salt
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About 20 twists of freshly floor black pepper
Technique:
1. Preheat the oven to 180°C fan/200°C.
2. Put all of the components for the paste into a big bowl and blend collectively. Add the hen, garlic and three-quarters of the sliced onion and blend nicely so all the pieces is coated evenly. Tip the onions and garlic right into a 28cm ovenproof cast-iron skillet or similar-sized baking dish and unfold out. Place the hen thighs on high, pores and skin aspect up and spaced aside.
3. Minimize the pineapple into 4 rounds, then lower every spherical into quarters, eradicating the exhausting core (it is best to have about 300g). Add the pineapple to the bowl with the remnants of the paste, combine to coat with no matter’s left there, then organize the pineapple across the hen.
4. Pour the tangerine juice across the hen (don’t get the pores and skin moist), then bake for 20 minutes. Take away from the oven and pour the inventory or water into the pan across the hen (once more, don’t get the pores and skin moist). Return to the oven for one more 20–25 minutes, or till the hen is cooked by way of and the pores and skin is browned and crispy. When you have a blowtorch, use it to char the pineapple a little bit.
5. Drizzle the cream into the sauce. Toss the coriander and the remaining sliced onions along with a tiny little bit of oil and salt and organize on high. Serve from the pan, with the lime wedges alongside.
Mezcla: Recipes To Excite by Ixta Belfrage is revealed by Ebury Press, priced £26. Images by Yuki Sugiura. Accessible now.
