Ingredients:
600 g chicken thighs,skin and bone removed
1 tsp salt
1/2 tsp black pepper, freshly cracked
1 tbsp vegetable oil
1 tsp sugar
1 tsp oregano
1 tbsp fresh lemon juice
3 medium shallots, finely chopped
3 cloves fresh garlic, crushed
1 cup water
2 cubes chicken stock
4 - 5 medium tomatoes, peeled and diced
2 bay leaves
300 g linguini pasta
2 L boiling water
Direction:
> Marinate chicken with salt, pepper, vegetable oil, sugar, oregano, lemon juice and keep in the fridge for 1 hour.
> In a large heated frying pan, sear the chicken on one side.
> Add shallots to the pan and turn chicken pieces over and cook for an additional 5 minutes until chicken is fully cooked. Remove chicken from pan and allow to rest before cutting.
> Using the same pan, add garlic, water,and chicken stock, tomatoes and bay leaves and cook for another 10 minutes until sauce slightly thickens and tomatoes are tender. Remove bay leaves and discard.
> Boil pasta in hot water, drain and toss pasta with sauce for 3 to 4 minutes.
> Cut chicken and place on top of pasta and serve.
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