My friend Rich gave me some preserved lemon marinade and some chimichurri that he made. I marinaded some chicken thighs in the lemon on along with some olive oil and a pinch of salt.
Ingredients
Boneless skinless chicken thighs, about 1 - 1.5 lbs cut into bite sized pieces Preserved Lemon Marinade Olive oil 1/2 lb penne pasta 1/2 Sweet Onion cut into half moons about 1/8 inch thick 1/2 hot pepper, sliced thinly 3 fat cloves of garlic, smashed About 10 yellow pear tomatoes cut in half Splash of vodka Mixed herbs, I used parsley, mint, basil, and rosemary
Method
1. In a plastic bag marinate chicken thighs in about 1/3 c of lemon marinade with some olive oil for a couple of hours.
2. Cook pasta according to package instruction in well salted boiling water. Cook 1 minute less than suggested time.
3. While pasta is cooking, heat up a pan large enough to hold sauce AND pasta, add olive oil and marinated chicken thighs and saute until cooked through. Add onions, peppers, garlic and tomatoes.
4. While pasta and sauce cooks, chop herbs up, and add to chicken and sauce.
5. Add pasta and 2/3 - 1 cup pasta cooking water to sauce and cook until thickened and the pasta is cooked through. Serve.
Sauce ready for pasta
Pasta added in and stirred in the sauce.
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