This one sneaks up on you. Despite the obvious Italian influence, thai basil lends a totally different flavor than “sweet” basil. It’s somewhere between anise and liquorice, but it fits in perfectly in a wide range of dishes. This time, I added to some sauteed tomato, garlic, and red wine vinegar.  Go ahead– pair it with a Rissotto like I did here.  You won’t regret it…

I wrote up the basic recipe for rissotto (here), so to save space I’ll focus on the chicken and sauce.

Let’s cook.

You’ll need:

4-6 Chicken Thighs

3 Cups Cherry Tomatoes, halved

4 Cloves of Garlic, minced

1/2 Cup Thai Basil

3 Sprigs of Thyme

1 Tbs Butter

1 Tbs Vegetable Oil

1 Tbs Garlic Powder

1/2 Tbs Onion Powder

1/2 Tbs Paprika

1/2 Tbs Chili Flakes

Salt & Pepper to taste

1. Preheat a heavy pot on med-high with vegetable oil. Dry the chicken with paper towel, then season with salt, pepper, paprika, garlic powder, and onion powder. Sear on both sides.

2. A