Step 1/8
- 4 chicken thighs
- 2 onions
- 4 tomatoes
Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.
Step 2/8
- 3 dried chilis
- 50 g peanuts
- 50 g almonds
- 1 clove
- 2 tsp cinnamon
- 3 tsp sesame seeds
- 3 tbsp olive oil
Add onions, tomatoes, chilis, peanuts, almonds, clove, cinnamon, sesame seeds, and olive oil to a blender. Blend for approx. 2 – 3 min. into a smooth pesto.
Step 3/8
In a large saucepan, bring chicken stock to a boil and add chili pesto. Stir thoroughly until everything is fully combined. Now, add chicken thighs and simmer for approx. 3 – 5 min. Remove from heat.
Step 4/8
Place chicken in a baking dish and cover with sauce. In the preheated oven, bake at 180°C/350°F for approx. 20 – 25 min. Then, increase heat to 220°C/430°F and bake for approx. another 10 – 12 min.
Step 5/8
In a large, grease-free saucepan, toast almonds over medium heat for approx. 1 – 2 min. until golden brown and fragrant.
Step 6/8
- 150 g flour
- 125 g corn flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 2 tbsp oregano
- 2 tsp salt
- 2 eggs
- 6 tbsp vegetable oil
- 415 ml milk
- stand mixer or hand mixer with beaters
In a stand mixer, combine flour, corn flour, baking powder, oregano, and salt. Beat for approx. 1 – 2 min. until combined. Then, add eggs, vegetable oil, and milk and beat for approx. another 2 – 3 min. until a smooth batter forms.
Step 7/8
Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown.
Step 8/8
Place chicken thighs on top of the waffles and garnish with roasted almonds. Enjoy!