Once again, I am promoting chicken thighs instead of chicken breasts. I like that this meat always come with skin that you can crisp up. It is also a lot cheaper than chicken breasts, but the main advantage for me, is that the meat is so much juicier, and it is almost impossible to end up with dry meat on a chickn thigh.
This dish is perfect as a weekday dish or even a casual dinner party dish if you prefer, as the cream adds a little pinch of sofistication. I am certainly pleased with the combination of basil and sambal oelek, it really works!
Chicken thighs with sambal oelek and basil, serves 3
800 g (ca 6) chicken thighs
butter/oil for frying
1 large leek, sliced
300 ml single cream
3 tsp sambal oelek
2 tsp Chinese soy
1 garlic cloves
a splash of concentrated chicken stock or 1/4 stock cube
salt, white pepper
a bunch or fresh basil, chopped
Brown the chicken thighs on high heat in the fat, until gold and crispy skin. Transfer to a plate. Fry the leek in the same frying pan until it has some colour. Place it in the bottom of a greased gratin dish. Place the chicken fillets on top, skin side up. Mix cream, soy, sambal oelek, garlic and stock in a saucepan and bring to the boil. Let it thicken while stirring. Season with salt and pepper, add the basil. Pour the sauce into the gratin dish and place it in a 200C oven for 15-20 minutes. Make sure the chicken is cooked through. A lot of meat juices will make the sauce thinner, which I quite like. If you want a thicker sauce pour it back into the saucepan, add thickening granules and let it thicken for a few minutes and pour it back into the dish to serve. Serve with potato wedges or rice and steamed broccoli.