Broiled Chicken With Piquillo-Tomato Sauce

• 8 chicken thighs, or an equivalent amount of other parts
• Salt and pepper
• 3 cloves garlic
• 3 tablespoons extra virgin olive oil
• 3 anchovies, or more to taste
• 6 ounces piquillo peppers
• 2 medium tomatoes, cored and chopped
• Chopped parsley for garnish, optional

1. Heat broiler: fire should be moderately hot and rack about 6 inches from heat source.
2. (Alternatively, grill chicken.)
3. Sprinkle chicken with salt and pepper, then broil, beginning with skin side down.
4. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
5. Meanwhile mince about half the garlic.
6. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high.
7. Cook until mixture sizzles, then add piquillos and tomatoes.
8. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up.
9. Cool a bit, then transfer to a blender.
10. Puree with remaining garlic and anchovies, then taste and adjust seasoning.
11. Add remaining olive oil.
12. Serve chicken and sauce hot or warm, garnished if you like with parsley.

chicken, salt, garlic, extra virgin olive oil, anchovies, piquillo peppers, tomatoes, parsley

Taken from cooking.nytimes.com/recipes/7728 (may not work)