Recipe: Chicken Thighs with Snap Peas and Agliata with Olio Piccante (food processor)

CHICKEN THIGHS WITH SNAP PEAS
AND AGLIATA WITH OLIO PICCANTE

12 garlic cloves, crushed
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
2 salt-packed anchovies, filleted, rinsed and patted dry, or 4 oil-packed anchovy fillets, drained
1/2 cup chopped fresh Italian parsley
2 cups fresh bread crumbs
12 boneless, skinless chicken thighs
3 shallots, sliced 1/4-inch thick
1/2 teaspoon anchovy paste
1 pound snap peas, blanched in boiling water just until bright green, chilled in an ice bath, and drained
Olio Piccante for drizzling (optional; recipe follows)

In a food processor, combine the garlic, 1/2 cup oil, the anchovies, parsley and bread crumbs and pulse until a mostly smooth paste is created.

Put the chicken thighs in a large bowl and sprinkle with the bread crumb mixture, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.

Prepare a gas or charcoal grill for indirect grilling.

Place the chicken thighs, skin side up, on the cooler part of the grill. Cover the grill and grill, turning once, until the chicken is cooked through, about 15 minutes per side.

Meanwhile, heat the remaining 3 tablespoons oil in a large saute) pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the snap peas and cook, stirring, just until heated through. Transfer the snap peas to a platter and set aside.

Arrange the thighs on top of the snap peas and, if desired, serve with a drizzle of Olio Piccante. Serves six.

OLIO PICCANTE
Makes about 1 1/2 cups

2 cups extra-virgin olive oil
5 jalapeno peppers, coarsely chopped
1/2 cup hot red pepper flakes
1 tablespoon sweet paprika

In a small saucepan, combine the oil, jalapenos, pepper flakes and paprika and bring just to a simmer over medium heat.

Pour the mixture into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours or overnight.

Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days, no longer.

Source: Italian Grill by Mario Batali