Chicken thighs, spaghetti and vegetables with exotic sauce

Ingredients for 2 servings:

• 4 chicken legs (thighs and drumsticks), fresh or frozen
• 100 g sugar snap peas, fresh, or runner beans
• 1 small carrot(s)
• 2 tbsp sherry, dry
• 1 pinch(s) oregano, fresh or frozen
• 1 pinch of salt
• 1 pinch(s) nutmeg, freshly grated
• 200g spaghetti
• e.g. sunflower oil
• 4 m.-large tomato(s), fully ripe
• ½ onion(s)
• 2 m.-sized garlic cloves, fresh
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 10 g ginger, fresh or frozen
• 10 g lemongrass, fresh or frozen
• 160 g coconut water
• 4 tbsp tomato paste
• 2 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 3 tbsp sauce (sweet and sour sauce, Thai style No. 3), in my recipes
• 1 pinch(s) cardamom powder
• e.g. white sesame seeds for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Spaghetti with a twist. Recipe from Bali, Indonesia.

Remove any skin from the chicken thighs, if still present. Wash and dry the thighs. For the sauce, wash the tomatoes, remove the stems, skin, quarter, deseed, and halve lengthwise and crosswise. Trim both ends of the onion, peel, and cut into small pieces. Trim both ends of the garlic cloves, peel, and cut into small pieces. Remove the stems from the bell peppers, wash them, halve them lengthwise, deseed them, and cut them crosswise into thin strands. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on, and discarding the stem. Wash, peel, and finely grate the fresh ginger. Weigh and defrost frozen goods. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer green leaves if necessary. Weigh and defrost frozen goods. Mix all ingredients, from coconut water to cardamom powder, until smooth. Heat 4 tablespoons of sunflower oil in a large pan, e.g., 28cm. Add the dried chicken thighs and fry until light brown all over, then remove from the pan. Add the chopped onion to the pan and sauté until translucent. Add the garlic and sauté for 1 minute. Add the chili, ginger, and lemongrass and sauté for 1 minute. Then add the chopped tomatoes and hot pepper threads and stir-fry for 1 minute. Deglaze with the coconut water mixture, add the chicken thighs, and sauté with the lid on for 90 minutes. Stir occasionally to prevent burning. Pour the sauce over the chicken thighs using a tablespoon. If the sauce thickens considerably, thin with a little coconut water. The sauce should be creamy and runny. In the meantime, wash and trim the vegetables and chop them into bite-sized pieces. Bring 1.5 liters of water to a boil, add 4 tablespoons of sunflower oil, and about 10 minutes before the chicken thighs are ready, add the spaghetti. Sauté the vegetables in a small saucepan with the sunflower oil, sherry, and oregano for about 4 minutes, then season with salt and nutmeg. Drain the spaghetti and divide it among serving plates. Add the chicken thighs to the spaghetti and vegetables. Drizzle the sauce over the spaghetti and chicken thighs, garnish, and serve warm.