by Melissa Clark; serves 2-3
Time: 30 minutes
This one uses an underripe fruit available at the farmers' market: green tomatoes. When roasted, they get juicy and sweet, and exude a fragrant, herby liquid that is a little sweet, earthy and robust. I am suggesting that you serve this meal this week over reheated white beans from earlier in the week. I would suggest warming up the beans in a pan with a little extra ginger, garlic and oil.
2 large green tomatoes (about ¾ pound)
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons extra-virgin olive oil
2 tablespoons dry (fino) sherry
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1-inch-long piece fresh gingerroot, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Crusty bread or white beans, for serving
Preheat the oven to 400°F. Core the tomato and halve it lengthwise; slice 1/2 inch thick.
In a 9x13-inch pan, toss all the ingredients except 1 tablespoon basil. Roast until the chicken is cooked through and the tomato is softened, about 20 minutes. Garnish with the remaining tablespoon basil. The sauce will be thin, so serve with crusty bread for sopping or over rice.
*Note: if your don’t have sherry in the house don’t fret. An easy replacement is a little bit of the glass of white wine, that should be near the stove while your cooking, or even some apple cider vinegar.