skewered chicken thighs in tomato anchovy sauce
This sauce is delicious don't let the anchovies scare you. They completely disappear and gives the sauce another depth of flavor. You can use this sauce for many things. Its great as a pasta sauce or flatbread sauce.
prep time
20 Min
cook time
3 Hr 20 Min
method
Stove Top
yield
Ingredients
- FOR THE SAUCE
- 2 28 oz cans crushed tomatoes
- 10 oil packed anchovy fillets
- 4 cloves garlic mince
- 3 tablespoons olive oil
- 2 tablespoons balsamic reduction
- 3 tablespoons dark brown sugar
- 2 teaspoons lemon zest
- 2 teaspoons sherry vinegar
- 4 sprigs thyme
- 1 teaspoon salt
- a couple of grinds of black pepper
- CHICKEN
- 8 boneless skinless chicken thighs
- salt
- 4 wooden skewers
- fresh chives for garnish
How To Make skewered chicken thighs in tomato anchovy sauce
-
Step 12 make balsamic reduction place 6 tbsp balsamic vinegar in a small saucepan. Bring to a boil and reduce heat to a simmer and let simmer until reduced to 2 tbsp.
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Step 2For the sauce: place all the sauce ingredients in a large pot. Bring to a boil. Reduce the heat to very low and simmer for 2 to 3 hours. Stir often Until it's very thick and apple sauce like. Remove the sprigs of thyme and let cool.
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Step 3Preheat oven to 350 degrees. Skewer the chicken on each of the wooden skewers. Place in a baking pan. Season with salt. Pour the sauce over chicken. Place in oven for 10 minutes. Turn the skewers over and add more sauce on other and bake 10 more minutes.
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Step 4Sprinkle with chives for garnish
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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