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Ingredients
  • subheading: CHICKEN:
  • 4 boneless chicken thighs , skin-on
  • 4 tbsp of 'nduja
  • 2 dashes of vegetable oil
  • subheading: TOMATO SAUCE:
  • 1 tbsp of Carapelli Extra Virgin Olive Oil
  • 3 garlic cloves , sliced
  • 1 400g tin of chopped tomato , good quality
  • 100g of chicken stock
  • 1 mozzarella cheese , or ideally 1 tub of the small mozzarella balls (called Bocconcini), drained
  • salt , to taste
  • freshly ground black pepper , to taste
  • subheading: PESTO:
  • 1 handful of basil , chopped
  • 1 tbsp of pine nuts
  • 7g of Parmesan , finely grated
  • ½ garlic clove
  • 20ml of vegetable oil
  • 20ml of Carapelli Extra Virgin Olive Oil
  • lemon juice , to taste
  • freshly ground black pepper , to taste
  • salt , to taste
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