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Filed under: Ancient Journal Archives — Artflux at 12:05 pm on Saturday, March 31, 2007


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Chicken Thighs in Garlic Sauce

Filed under: Recipes — Artflux at 3:26 pm on Friday, March 9, 2007

Garlic wards away the evil vampires. With the full moon eclipse last week I prepared this dinner. I used red hot chilly peppers generously to make for a readily enjoyable hot dish.

1 whole head garlic
2 small dried red hot chili peppers
2 tbsns olive oil
2 cups cored and chopped fresh or drained canned plumb tomatoes
Salt and freshly ground black pepper to taste
1/2 cup minced fresh parsley leaves
1 to 1 1/2 pounds boneless chicken thighs

Split the garlic into cloves; peel and slice into slivers. Place the garlic in a large skillet with the chili peppers and oil over medium heat. Cook, stirring only occasionally, until the garlic begins to sizzle; then cook it carefully, until it is dark brown but not burnt, about 10 minutes. Turn off the heat and wait 3 minutes.

Cut up the tomatoes and add them, along with any of their juice, to the garlic. Turn the heat to medium-high and cook about 10 minutes, or until the sauce is fairly thick; add salt, pepper, and half the parsley. Add the chicken pieces and cook over medium-low heat, covered and stirring occasionally, until the chicken is done, about 10 minutes. Serve immediately, garnished with the remaining parsley.