4 chicken thighs and 4 drumsticks (1.2 kg) without skin
1 tablespoon plus 1/2 teaspoon of salt
5 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
1 1/2 cups of water (360 ml)
1 can of tomato puree (400 g)
1 teaspoon of sweet basil seeds
1/2 cup of black olive without pit (70 g)
For the polenta
2 cups of cornmeal flour (150 g)
2 tablets of chicken broth dissolved in 4 cups of hot water (960 ml)
4 chicken thighs and 4 drumsticks (1.2 kg) without skin
1 tablespoon plus 1/2 teaspoon of salt
5 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
1 1/2 cups of water (360 ml)
1 can of tomato puree (400 g)
1 teaspoon of sweet basil seeds
1/2 cup of black olive without pit (70 g)
For the polenta
2 cups of cornmeal flour (150 g)
2 tablets of chicken broth dissolved in 4 cups of hot water (960 ml)
In a bowl, season the chicken thighs and drumsticks with salt and garlic. Reserve
In a large pan, heat the olive oil over high heat for approximately 1 minute
Add the reserved chicken and cook, stirring occasionally with a wooden spoon, until it starts to brown (approximately 3 minutes)
Douse with 1/4 cup of water (60 ml) and scrape the bottom of the pan well with a wooden spoon
Add the tomato puree with its liquid, the remaining water, and basil seeds
Cover the pan, reduce the heat to low, and cook, stirring occasionally, until the chicken is tender (approximately 35 minutes)
Add the black olives
Prepare the polenta: Combine the cornmeal flour and chicken broth in a large pan and cook over high heat, stirring constantly, until you get a thick mixture (approximately 10 minutes)
Distribute the polenta among four plates
Place the chicken on top and serve immediately
892 calories per serving
