Broiled Chicken With Piquillo-Tomato Sauce

Ingredients

• 8 chicken thighs, or an equivalent amount of other parts
• Salt and pepper
• 3 cloves garlic
• 3 tablespoons extra virgin olive oil
• 3 anchovies, or more to taste
• 6 ounces piquillo peppers
• 2 medium tomatoes, cored and chopped
• Chopped parsley for garnish, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    955 calories; 73 grams fat; 18 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 14 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 64 grams protein; 372 milligrams cholesterol; 421 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
2. Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
3. Serve chicken and sauce hot or warm, garnished if you like with parsley.