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.