Serves two
- 4 large chicken thighs
- 3 cloves of garlic
- A half-inch piece of root ginger
- 1 large red chilli (or more, if you like it hot)
- 1 bunch of fresh thyme
- 1 medium red onion
- Some extra-virgin olive oil
- Salt and black pepper
- Bone the chicken and chop it into bite-sized pieces.
- Chop up the garlic, ginger and thyme. Peel and de-seed the chilli, and thinly slice the onion.
- Mix all the ingredients in a bowl, cover and refrigerate for two to four hours.
- Heat a large frying pan and cook gently until done – about 10 minutes.
- Serve with pasta and a simple tomato sauce.