Spaghetti Makassar

Ingredients for 2 servings:

• 4 chicken thighs
• 250 g guava juice
• 3 g instant chicken broth
• 2 servings of tomato sauce (spicy beef and tomato sauce Makassar, see my recipes)
• 2 servings of spaghetti
• 1 tsp salt
• 1 medium-sized garlic clove(s), fresh
• 1 tsp paprika powder, mild
• e.g. cayenne pepper
• n. B. Honey
• 10 g desiccated coconut, coarse
• e.g. Dill, fresh
• n. B. flowers and leaves
• n. B. Pepper, red
• n. B. Chili pepper(s), red, small

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

an exotic variation of spaghetti bolognese with surprises

Skin and rinse the chicken thighs. Heat the guava juice in a lidded saucepan, dissolve the instant chicken broth, add the chicken thighs, and cook with the lid on for 25 minutes. Remove the lid and simmer for 20 minutes until the broth thickens slightly. Add the two portions of “Makassar” tomato sauce and simmer together for 5 minutes. Add garlic, paprika, cayenne pepper, and honey to give the sauce a final touch. Cook the spaghetti in plenty of salted water until al dente. Divide the pasta among serving plates, pour the tomato sauce over it, and add two chicken thighs to each plate. Pour the remaining sauce over the chicken thighs. Sprinkle with desiccated coconut, garnish with the remaining ingredients, and serve immediately.