Italian chicken

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
  1. Bone the chicken and chop it into bite-sized pieces.
  2. Chop up the garlic, ginger and thyme. Peel and de-seed the chilli, and thinly slice the onion.
  3. Mix all the ingredients in a bowl, cover and refrigerate for two to four hours.
  4. Heat a large frying pan and cook gently until done – about 10 minutes.
  5. Serve with pasta and a simple tomato sauce.

 

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