Wow, things have been very quiet around hear. All the contributors are gone, I’m not all that much in the cooking mood, and the site feels oh so neglected. Ah well, so is life.
This recipe is one that I create one day, it’s nothing too complicated. A family member requested it, and I promised to send it… then I forgot… then I felt bad for not sending it so I delayed on doing it even more. Finally, I’m getting off my butt to take care of this.
Anyway, here is what you’ll need.
2 lbs of boneless, skinless chicken thighs – cubed
1 small onion, diced
2 tsp of minced garlic
4 jalapeños, diced
1 bunch of fresh basil, 1 bunch of opal basil
1/3 cup vegetable oil
3/4 tsp sea salt
3 tsp marjoram
1 – In a large pan, heat the oil over medium heat. Add the onions, garlic and salt; sauté until brown.
2 – Add cubed chicken, stir every few minutes for about 10 minutes.
3 – Add marjoram and jalapeño, stir. Cook for roughly another 10 minutes until the chicken starts to slightly brown
4 – Tear your basil(s), and to the mix, and cook for another few minutes.
And you are done! The result is a dish that provides subtle flavor. The mix of basil, marjoram and jalapeño provide a bit of sweetness with a bit of kick.
Oh, and make sure you use the oil mixture as a sauce for the dish, it’s fantastic.
PS – Sorry this took so long to get to you, Amma!