|150 g||all-purpose flour|
|125 g||corn flour|
|400 ml||chicken stock|
|3 tsp||sesame seeds|
|9 tbsp||vegetable oil|
|1 tbsp||almonds (shaved)|
|1 tbsp||baking powder|
|butter for greasing|
Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.
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.
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.
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.
In a large, grease-free saucepan, toast almonds over medium heat for approx. 1 – 2 min. until golden brown and fragrant.
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.
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.