Last night I had Figgy over for our usual Tuesday evening bout of zombie-action. (3 episodes of series 4 of The Walking Dead.) After a quick g&t enjoying the sunshine in Preston Park we came came back to the flat and I ran up this tasty but simple little recipe. Like Monday night’s dinner it comes from the Nigella Lawson cookbook Nigellissima. It’s simple, with few ingredients, but surprisingly flavoursome. I served it, as Nigella suggests, with spinach, wilted in a little butter, some crusty French bread and some more of the steamed, fried potatoes that I cooked on Monday. (steamed and then fried until golden and crispy, in olive oil with some dried chilli flakes and a pinch of celery salt.)
1 tablespoon of garlic oil
1 banana shallot, peeled and finely sliced
500g of chicken thigh fillets, cut into bite-sized pieces
1 teaspoon of dried oregano
2 tablespoons of marsala (I didn’t want to buy a whole bottle of marsala just for two tablespoons so I looked online and found an option of replacing marsala with a mixture of dry white wine and brandy, and that seemed to work.)
1 x 400g tin of chopped tomatoes, plus half a tin of water
1 teaspoon of sea salt flakes
1 x 290g jar of flame-roasted red peppers
Put the oil in a large pan and cook the chopped shallot for about 3 minutes, until softened.
Add the chicken pieces and quickly brown them. Then add the oregano and marsala. Once the marsala has bubbled up, add the chopped tomatoes and salt. Add half a can full of water and stir well to combine.
Drain the roasted peppers and then cut then into pieces and pop them into the pan. Bring to the boil and then turn down the heat and leave to simmer, uncovered, for 20 minutes or so until the sauce has thickened and the chicken is cooked through.