Tomato Jam-Roasted Chicken Thighs

Owned and operated by Stacey Hawkins and Ann Kelly, Spread began with an abundance of backyard tomatoes; now, the St. Louis-based company churns out some of the best tomato jam in the country. It’s the star of this recipe, as the complex layers of sweet heat – derived from a combination of fresh tomatoes, sugar, lime juice, ginger, cloves, cinnamon, red pepper flakes and salt – really shine in the simple marinade. facebook.com/SpreadTomatoJam

Tomato Jam-Roasted Chicken Thighs

Serves | 4 |

  • 4 boneless, skinless chicken thighs
  • 4 Tbsp Spread tomato jam
  • 4 tsp salt
  • 1 Tbsp oil
  • late summer tomatoes and herbs, for garnish

| Preparation | Preheat oven to 350ºF. In a large bowl, combine chicken thighs, jam and salt; allow to marinate in refrigerator, 30 minutes.

In a large skillet over medium high heat, add oil. Once oil is hot, add marinated chicken thighs; cook until caramelized, 2 to 4 minutes per side. Transfer pan to oven; cook until internal temperature has reached 155ºF, 8 to 10 minutes. Remove pan from oven; dress chicken in pan or transfer to platter and garnish with fresh tomatoes and herbs. Serve immediately.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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