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This is a good dinner to bring smiles to the ones you love.
With Love,
Catherine
xo
Ingredientes
- 7 boneless chicken thighs
- Rub for Thighs:
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. hot curry powder
- ½ tsp. garlic powder
- Zest of 1 lemon
- 1 tsp. brown sugar
- ¼ tsp. turmeric
- For the Sautéing:
- Handful of fresh sage
- 1 tablespoon of butter
- Slices of fresh lemon with the skin
- Olive oil for drizzling
- Sauce for the Spaghetti:
- Ingredients:
- 1 tablespoon capers
- Handful of fresh sage
- Handful of fresh basil
- ½ red onion â sliced thin
- 4 cloves of garlic â chopped
- Zest of one lemon
- Tablespoon of sliced marinated hot cherry peppers
- ¼ cup wine
- ¼ cup chicken broth
- 1 tablespoons butter
- Olive oil for drizzling
- 1 lb. of your favorite spaghetti
Direcciones
- Combine all of the ingredients for the rub in a small bowl. Place the chicken thighs in a container and rub each thigh with the spice mixture. Cover the container and refrigerate for 1 hour or longer.
- Heat a frying pan with a drizzle of olive oil and the butter. Place a few leaves of sage and one or two slices of lemon in the oil.
- Add the chicken thighs but do not overcrowd the pan. When the chicken is a beautiful golden color, turn over to finish sautéing on the other side.
- When you are finished sautéing the chicken combine the juice of ½ lemon, a tablespoon of butter and two tablespoons of water and deglaze the pan. Add this to your sauce for extra flavor.
- Sauce for the Spaghetti:
- Heat a frying pan with a drizzle of olive oil and the butter.
- Add the garlic, onions, capers, cherry peppers and lemon zest. Sauté until the onions are clear and soft. Add the sage and basil and continue to sauté. Add the wine and the chicken broth and simmer for a minute or two and remove from the heat. Add the deglazing from the chicken pan.
- Prepare the spaghetti as directed.
- Plate the spaghetti and drizzle a little olive oil over it. Top with the sauce and the chicken thighs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 7 servings | |
| Calories 145 | |
| Calories from Fat 92 | 63% |
| Total Fat 10.25g | 13% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.1g | |
| Cholesterol 47mg | 16% |
| Sodium 276mg | 12% |
| Potassium 148mg | 4% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.7g | 1% |
| Protein 8.31g | 13% |
