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skewered chicken thighs in tomato anchovy sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

This sauce is delicious don't let the anchovies scare you. They completely disappear and gives the sauce another depth of flavor. You can use this sauce for many things. Its great as a pasta sauce or flatbread sauce.

prep time 20 Min
cook time 3 Hr 20 Min
method Stove Top

Ingredients For skewered chicken thighs in tomato anchovy sauce

  • FOR THE SAUCE
  • 2
    28 oz cans crushed tomatoes
  • 10
    oil packed anchovy fillets
  • 4 clove
    garlic mince
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    balsamic reduction
  • 3 Tbsp
    dark brown sugar
  • 2 tsp
    lemon zest
  • 2 tsp
    sherry vinegar
  • 4 sprig
    thyme
  • 1 tsp
    salt
  • a couple of grinds of black pepper
  • CHICKEN
  • 8
    boneless skinless chicken thighs
  • salt
  • 4 wooden skewers
  • fresh chives for garnish

How To Make skewered chicken thighs in tomato anchovy sauce

  • 1
    2 make balsamic reduction place 6 tbsp balsamic vinegar in a small saucepan. Bring to a boil and reduce heat to a simmer and let simmer until reduced to 2 tbsp.
  • 2
    For the sauce: place all the sauce ingredients in a large pot. Bring to a boil. Reduce the heat to very low and simmer for 2 to 3 hours. Stir often Until it's very thick and apple sauce like. Remove the sprigs of thyme and let cool.
  • 3
    Preheat oven to 350 degrees. Skewer the chicken on each of the wooden skewers. Place in a baking pan. Season with salt. Pour the sauce over chicken. Place in oven for 10 minutes. Turn the skewers over and add more sauce on other and bake 10 more minutes.
  • 4
    Sprinkle with chives for garnish
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