1-2 red chillies, sliced (don’t even bother to remove the seeds)
15 large basil leaves (torn up a bit) plus 10-12 smaller ones for garnish
1 Tbsp. olive oil
1 tsp. salt
½ tsp. coarse black pepper
Instructions
1. Preheat oven to 425F.
2. Arrange chicken pieces in a single layer in a large rimmed pan
or baking dish. Topple in the tomatoes. Skatter everything with the
chillie slices and the 15 large basil leaves. Drizzle with the olive oil
and sprinkle with salt and pepper.
3. Bake until chicken is cooked through, about 45 minutes to an
hour. The chillies and basil leaves will be blackened. But they taste
good, don’t worry. Scatter the remaining 10-12 basil leaves over
top before serving.
Originally Submitted
6/19/2014
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