A beautiful simple sauce made with fresh basil from Mlango Farm. I added tomatoes, garlic and butter to it. This sauce can be used for tossing pasta in it, as a side sauce (the way I used for my chicken).The flavours are so fresh. You can use olive oil to make it but I'll suggest opting for butter as it gives a taste.
Serves 2
Time: 40 minutes
Basil garlic tomato sauce
2 tomatoes chopped into chunks
3 garlic cloves minced
A handful of basil leaves
2 tbs butter
1-2 tbs lemon juice
1 tsp lemon zest
Salt and pepper
Chicken
2 chicken leg quarters or breasts
A few sprigs of thyme
1 tbs olive oil
Salt and pepper
Orzo
1 cup orzo/small pasta
2 tbs parmesan cheese grated
2 -3 tbs lemon olive oil or 1 tbs lemon juice
Salt
Method
First, prepare the chicken by seasoning it well with salt and pepper. Heat a pan with oil in it. Brown the skin of the chicken on both the sides. Then snuggle in the thyme sprigs and tip in the preheated oven at 200' C to cook further for 10-15 minutes. If not using the oven, just cook on the stove top on low heat after browning the sides. Keep the chicken warm.
Cook the orzo/ small pasta according to the packet instructions. Discard the water. Add the lemon olive oil and parmesan cheese. In case the lemon olive oil is not on hand, simply use the plain olive oil with a tbs of lemon juice. Mix well and keep it warm.
Now for preparing the sauce, as it does not take too long. Heat the butter until just melted. To this add the tomatoes, garlic, zest and lemon juice.
Cook on medium heat, until the tomatoes, have softened slightly but still has a bite to it. Then toss in the fresh basil leaves. Season the sauce at this point. I have not mentioned about chilli flakes but if one wants a slight kick to it, add a pinch or 2 of it. Bring the sauce to a quick boil. The sauce is ready.
The sauce is ready to serve, Spoon the orzo in the middle of the plate, place one piece of chicken on it and the spoon the tomato basil garlic sauce on top.
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