Sunday, August 28, 2011


This was inspired by a recipe in the September edition of La Cucina magazine which comes with Corriere della Sera.  I've altered the recipe quite a lot as it uses fresh mangoes and I couldn't find any mangoes, fresh or tinned, so I used tinned peaches [which I prefer].  I didn't have any dried chilli peppers either, so I used half a fresh one.  [They come larger in Italy than the ones usually available in the UK.] I also dislike recipes that tell you to brown the meat, then take it out while you do the vegetables;  I find this bothersome and usually unnecessary, as long as I'm using a nice, wide pan.  I liked the idea of using a good amount of chives, as my chive plant on the balcony survives despite my régime of benign neglect.  Anyway, this is what I did:

Brown 6 - 8 chicken joints, skin-on, on all sides in 3 tablesp olive oil.  Meanwhile, chop a lovely Sicilian white onion, 2 cloves garlic and half a fresh red chilli pepper.  When the chicken is brown, add these to the pan and continue to cook everything over a low flame till the vegetables are softened.  Add coarse seasalt to taste, the drained contents of a large tin of peaches, a handful of chopped chives, 3 tablesp water and bring to the boil.  Turn the heat down, cover the pan and simmer, stirring occasionally, for about an hour.  Garnish the dish with more chopped chives.

Buon appetito.


Claude said...

It looks so delicious. And you make it sound so easy to make. I'm always tempted to try your recipes. Many thanks for another great dish to add to my "Welshcake's Collection".

CherryPie said...

It sounds delicious :-)

Welshcakes Limoncello said...

As always, I am flattered, CLaude. Thanks, Cherie.

Miss Footloose said...

No doubt delicious! I've made very similar chicken dishes with peaches, dried apricots or mangoes. Goes well with some lime juice and the spicy peppers, of course. Ginger is good too!

rochambeau said...

Sound like a fresh dish and pretty too!
I'm a big fan of chicken.
Hope all is well for you and Simi!!


James Higham said...

Meanwhile, chop a lovely Sicilian white onion

Whatever you do, don't chop an unlovely one.

Liz Hinds said...

I'm going to have to try that!

Welshcakes Limoncello said...

Thank you, Miss Footloose. All those ideas sound delicious, too. Thanks, Constance. We are just waiting for the weather to cool! Perish the thought, James. I'm flattered, Liz.


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