Spicy Italian chicken

Prep time
10min
Cook time
30min
Serves
6

This recipe serves bold flavours with little effort – the perfect weeknight dinner solution.

Ingredients:

  • 6 Ghost Pepper Crumbed Chicken thighs
  • 2 tsp (10ml) olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 red and 1 green pepper, diced
  • 1 punnet (125g) mushrooms, chopped
  • ½ cup (125ml) white wine
  • 2 cans (400g each) chopped tomatoes
  • ¾ cup (180ml) water
  • 1 tsp (5ml) chilli flakes
  • ¾ cup (180ml) chorizo diced
  • 2 Tbsp (15ml) baby capers
  • Salt and pepper to taste
  • 2 Tbsp (15ml) sugar
  • Cooked spaghetti to serve (optional)

Method:

  1. Add oil, garlic and onion to a frying pan and sauté until fragrant, then add the red and green peppers and mushrooms. Sauté for 2 minutes, then add wine. Bring to a simmer and stir.
  2. Once most of the wine has evaporated, add the tomato, water and chilli flakes. Stir and bring to a simmer. Once simmering, adjust the heat to a gentle bubble.
  3. After 5 minutes, stir through the diced chorizo capers and add the salt, pepper and sugar.
  4. Cook Ghost Pepper Crumbed Chicken thighs from frozen at 170°C in the air fryer for 15-20 minutes or 20-25 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once cooked, set aside to rest for 1-2 minutes before serving.
  5. Once chicken is ready, reheat the sauce and serve.
  6. Garnish with parsley and serve as is or spoon over cooked spaghetti.