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This dish is hot! Very hot! Pan-fried chicken thighs in a spicy sauce made from tomatoes, bacon, onions, garlic, Thai chillies and Piquin chillies. Lime juice and white wine add tang, broiled feta cheese adds flavor and elegance.
- 4 chicken thighs (preferably skin-on, bone-in)
- 1 tbsp vegetable oil
- Fresh ground black pepper
- 2 oz / 60g bacon, cubed
- 1 medium onion, chopped
- 4 cloves garlic, coarsely chopped
- ca. 10 Thai chillies
- 1 tbsp dried Piquin chillies
- 5 plum tomatoes, coarsely chopped
- 1 cup / 240ml dry white wine
- ¼ cup / 60ml Tequila
- Juice of 1 lime
- 3 oz / ca. 100g tomato paste
- Feta cheese for topping (see photo)
- Scallions, chopped as garnish
- Season chicken thighs with black pepper.
- Set frying pan over high heat. Add vegetable oil. Fry thighs from both sides (skin side first) until nicely browned and fully cooked (ca. 10-12 minutes per side). Adjust heat as necessary.
- Set sauté pan over high heat. Render the bacon, cook until lightly browned.
- Add chopped onion, cook until lightly browned. Reduce heat.
- Add garlic, cook for 1-2 minutes.
- Add chillies, cook for 1-2 minutes.
- Add tomatoes and salt. Cook for 5 minutes.
- Add wine and Tequila, simmer uncovered over low-medkum heat for ca. 15 minutes until the tomatoes are soft.
- Puree with a stick blender until very smooth.
- Stir in tomato paste and lime juice.
- Adjust seasoning with salt (careful when sampling, spicy!).
- Transfer to oven-proof casserole, add chicken (skin up). Top with feta cheese and broil until the cheese is lightly browned (see photo).
- Garnish with chopped scallions.
- Serve with pasta or rice.
- This recipe started out as an attempt to reverse-engineer the hot chicken wings from our then-favorite pub. The result has more chicken, more spice, more tomato, more flavor and more tang. And we long stopped going to that pub ...
Yields 4 servings
Preparation time ca. 45-60 minutes
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