Prep 20 mins
Cook 30 mins
Serve with steamed basmati rice. An Ainsley Harriot recipe.
- 3 tablespoons pine nuts
- 4 tablespoons sunflower oil
- 8 boneless skinless chicken thighs
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 4 tablespoons tequila
- 1 tablespoon tomato puree
- 14 ounces canned chopped tomatoes
- 1 dash hot chili sauce
- 1 teaspoon paprika
- 1 teaspoon sugar
- 300 ml chicken stock
- salt & freshly ground black pepper
- snipped chives, to garnish
- Heat a small frying pan over a medium heat and toast the pine nuts for 2-3 minutes until golden, remove from the pan and set aside.
- Heat 2 tablespoon of sunflower oil in a large, heavy-based pan with a lid.
- Add the chicken and cook over a moderate heat for about 6 minutes, turning once. Remove from the pan and set aside.
- Add the remaining oil to the pan and gently fry the onion and garlic for 3-4 minutes until softened but not coloured, stirring occasionally.
- Add 2 tablespoons of the tequila, set the mixture alight and carefully flambé. Stir in the tomato puree, chopped tomatoes, and add a dash of hot chilli sauce. Stir in the paprika and sugar and cook for a few minutes.
- Pour in the stock and return the chicken to the pan, then cover and simmer for another 10 minutes until the chicken is tender and the sauce has slightly reduced.
- Add the remaining 2 tablespoons of tequila and heat through for 2 minutes. Season to taste with salt and freshly ground black pepper. Scatter over the pine nuts and a sprinkling of chives, and serve with basmati rice.
Made this chicken for dinner tonight. I liked it, but it was not as flavorful as I would have expected given the ingredients. I did think the recipe was quick and easy to prepare, the chicken was very tender, and the pine nuts were a nice touch at the end. We served over basamati rice as suggested, as the sauce does not get very thick and thus there is lots of it to get soaked up.