Singles Dinner No. 69

Ingredients for 1 servings:

• 1 cooked chicken thigh from the day before
• 130 g potatoes
• 1 shallot(s), alternatively regular onion
• 10 g ginger, fresh, net
• 2 cloves garlic
• 200 g pear(s), fresh, firm
• 15 g fresh basil
• Sea salt, from the mill
• Black pepper, freshly ground
• Paprika powder, sweet
• Fat, for the pan
• 1 tomato(s), for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chicken thigh, potato and pear pan with basil

Remove the skin from the thigh, remove all the meat from the bones, chop it into small pieces, and set it aside, covered. Heat the fat in a pan over medium heat. Peel the potatoes, dice them finely, and add them to the pan. Peel the garlic, finely dice it, and add it to the pan. Peel the ginger, finely dice it, and add it to the pan. Peel the shallot, dice it finely, and add it to the pan. Turn it over occasionally—it’s not fried, but steamed! When the potatoes are al dente, reduce the heat to low and stir in the meat. Peel the pears, dice them finely, and add them to the pan. Season to taste and mix. Roughly chop the basil, sprinkle it over the mixture in the pan, cover, and cook for 8-10 minutes. Turn off the heat. Remove the stem from the tomato, slice it, and arrange it on a plate. Add the contents of the pan, and it’s ready to eat.