1 large green tomato (about 1/2 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 rice, for serving
- 1. Preheat the oven to 400°F. Core the tomato and halve it lengthwise; slice 1/2 inch thick.
- 2. In a 9×13-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.