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I recently developed this recipe using Tuscanini’s lemon ginger jam. I served this to my guests on Friday night and they loved it. I love that it took me 5 minutes to prepare!
8 pieces pargiyot (boneless, skinless chicken thighs)
salt
pepper
2 tablespoons plus 2 tablespoons Tuscanini Olive Oil, divided
1 teaspoon kosher salt
1 lemon, cut into 8 slices
Preheat oven to 400 degrees Fahrenheit.
Place chicken in a large baking pan and season both sides with salt and pepper and drizzle with olive oil. Place in oven and bake for 20 minutes.
Meanwhile, prepare the glaze: In a small saucepan on low heat, add in the two jars of jam, salt, and oil and slowly heat till it becomes runny. Add in the lemon slices and cook on low for 10 minutes.
After the chicken is cooked, pour over the glaze and bake for another 20 minutes. When serving, place a piece of lemon as a garnish on each piece of chicken.
Photography by Sara Goldstein
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