This is my adaptation of an authentic Thai recipe. Thai basil is a very unique flavor and shines in this simple dish. Adjust the hot peppers to your own taste - as written, it is inedible for me, and I like hot food! Personlly, I use 3 jalapenos and do not include the seeds. Serve with sambal olek or minced peppers so that those who like it really hot can add their own heat.
I found this on a message board and it is fantastic. It's a great "fried" chicken recipe without actually frying the chicken. Please note, the nutritional information given here on zaar is way off - according to the message board I got this from, the correct info is: 173 Calories, 29g Protein, 9g Carbohydrates, 2g Fat, 66mg Cholesterol, 1g Fiber, 171mg Sodium, which seems more reasonable than the 300+ calories zaar calculated.
From Sara Moulton, who says ... "This is based on an Italian dish called scarpariello – sort of a "turf and turf." I love the combination of chicken and sausages to begin with, and when you throw in the pickled peppers, the whole dish takes on a lively peppery taste. When I first made this, I braised the chicken in the sauce and it came out a little tough (my stove is electric and it is hard to get the low temperature right.) The skin was rubbery, too. I decided I could achieve a crisper skin and a moister texture by searing the chicken on top of the stove and finishing it in the oven. This has the added benefit of speeding up the preparation time since you can make the sauce on top of the stove while the chicken is in the oven. If you are a glutton for very spicy food, use hot Italian sausage. If you are trying to cut back on fat, use turkey sausages."
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