Pan Seared Chicken Thighs, Spiced Tomato Sauce, Mozzarella, Walnut Pesto.

Serves 4
Allergens
Dairy, Nuts
Calories - 691 kcal per serving

Ingredients

Chicken
8pcs Chicken thighs (boneless and skin-on)
2tbsp Vegetable oil
Salt and crushed black pepper
Spicy Tomato Sauce
2tbsp Olive oil
3pc Garlic cloves (sliced)
800g Tomato polpa or passata (good quality)
200g Chicken stock
20pcs Mozzarella balls (fresh)
½ tsp Chilli powder
Oregano
Walnut Pesto
80g Basil leaves
50g Walnuts (toasted)
50g Parmesan (grated)
2pc Garlic cloves (peeled)
40ml Vegetable oil
40ml Extra virgin olive oil
1pc Lemon (juice and zest)

Equipment

Heavy bottomed non-stick pan
Saucepan
Oven proof casserole dish

Method

Preheat the oven to 160°C.
In a sauce pan over medium heat with the olive oil, cook the sliced garlic until it just starts to soften. Add the tomato polpa, bring to a simmer and add the chilli powder and oregano. Lower the heat and gently cook for 15 minutes. Use a hand blender and blend the tomatoes into a smooth sauce. Top up with the chicken stock and bring back to a gentle simmer. Adjust seasoning with salt and pepper and keep warm.
2tbsp Olive oil
3pc Garlic cloves (sliced)
800g Tomato polpa or passata (good quality)
200g Chicken stock
½ tsp Chilli powder
Oregano
Salt and crushed black pepper
Season the chicken thighs with salt and pepper. Sear the chicken thighs skin side down in a heavy bottomed non-stick pan over high heat with 2tbsp of vegetable oil. Cook until the skin has crisped up and turned golden brown approximately for 6 minutes.
8pcs Chicken thighs (boneless and skin-on)
2tbsp Vegetable oil
Salt and crushed black pepper
Remove the chicken from the pan, pour the warm tomato sauce in the oven proof casserole dish, place the chicken over the sauce skin side up so the skins remain crispy while the sauce cooks through the rest of the meat in the oven. Cook uncovered for approximately 20 minutes.
In the meantime, make the pesto. Place the basil and garlic in a liquidizer together with the oils. Blend until both are finely chopped. Top them up with the toasted walnuts, grated parmesan, lemon zest and half of the lemon juice and blend until it turns to a fine paste. Check the taste and correct the seasoning with salt and pepper. If the consistency is too dry add the rest of the lemon juice (if it is too sharp replace the lemon juice with a splash of water).
80g Basil leaves
50g Walnuts (toasted)
50g Parmesan (grated)
2pc Garlic cloves (peeled)
40ml Vegetable oil
40ml Extra virgin olive oil
1pc Lemon (juice and zest)
Salt and crushed black pepper
Place the mozzarella balls into the sauce between the chicken pieces and cook for another 2 minutes so it melts slightly.
20pcs Mozzarella balls (fresh)
Remove from the oven, rest for 2 minutes, drizzle over the pesto and serve.

This dish goes well with crusty Maltese bread and plain rice or pasta.