1/4 cup (60 ml) extra-virgin olive oil
15 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) hot red chili flakes
1 15-ounce (425 g) can tomatoes, drained
Salt and freshly ground pepper to taste
1 to 1 1/2 lbs (450 - 675 g) skinless boneless chicken thighs
1/4 cup (60 ml) chopped fresh parsley
Heat the oil in a large skillet over moderate heat and cook the sliced garlic and chili flakes, stirring
frequently, until the garlic is dark brown, about 10 minutes. Be careful not to cook the garlic until it
begins to turn black. Add the tomatoes, salt, and pepper and simmer uncovered until the sauce is
fairly thick, about 10 minutes. Add the chicken thighs and cook covered, stirring occasionally, until
the chicken is cooked, about 15 minutes. Garnish with the parsley and serve immediately. Serves 4 to 6.
