This Asian influenced crispy skin chicken is actually bursting with Italian favour. One of my fusion recipes. Enjoy!
3 large or 6 small chicken thigh fillets with skin on
2 cm fresh ginger, finely grated or 1 tsp ginger paste
1 clove garlic, finely grated
1/3 cup white wine
1/2 cabbage, sliced into 1cm wide strips
1 can of chopped tomatoes (400g)
4 sprigs of thyme
1 clove garlic, thinly sliced
Salt and pepper to taste
Marinade chicken in ginger, garlic, white wine, salt and pepper for 2 hours.
Pre-heat the oven to 180 degrees. Dry the chicken thoroughly with paper towels, make sure the skin is clean and dry.
Heat a few tablespoons of olive oil in a cast iron dish or a heavy based fry pan over high heat until it’s really hot. Put on the chicken, skin side down. Cook until golden underneath, then turn over. When the chicken is just cooked through, remove the chicken from the pan, set aside.
Using the same pan, saute some garlic, then add the chopped cabbage into the pan, fry for 5 minutes or until the cabbage is softened. Add chopped tomatoes and thyme. Season with salt and pepper. Fry for further 3-5 minutes.
Now the sauce is still in the pan, add the chicken back, skin side up. Make sure that the chicken is in the sauce, but the skin is not. Put the pan into the oven and cook for 10 minutes.
Serve with fresh home-made Indian atta bread.