Shan Tomato Chicken Spaghetti with Garlic-Peanut Pangrattato (Burmese x Italian)

Method

1. Roughly chop the peanuts and finely chop some of the garlic. Heat part of the olive oil in a 20 cm pan on medium-low heat and toast the panko, peanuts and garlic for 3 min, stirring constantly. As soon as everything is evenly golden, tip it onto a plate to cool (left in the pan it burns quickly).

   Add in this stepExtra virgin olive oil 0.9 tbspPanko breadcrumbs 4 tbspRoasted peanuts 30 gGarlic cloves 1½

   medium-low heat

2. Cut the chicken into 1.5 cm pieces and chop the shallots and the rest of the garlic. Heat the remaining olive oil in a 26 cm pan on medium-high heat and fry the chicken for 4 min until golden outside, then add the shallots, garlic, turmeric and paprika and stir for 1 minute until fragrant.

   Add in this stepExtra virgin olive oil 2⅛ tbspBoneless chicken thighs 200 gShallots (or a small onion) 2Garlic cloves 3½Ground turmeric ½ tspSmoked paprika 1 tsp

   medium-high heat

3. Add the chopped tomatoes, tomato paste, soy sauce and sugar, turn down to medium-low heat and simmer for 10 min, stirring now and then. When the tomatoes have collapsed into a thick sauce and the chicken is cooked through (no pink when cut), turn the heat to very low.

   Add in this stepTomatoes 2Tomato paste 2 tspLight soy sauce 2 tspSugar 1 tsp

   medium-low heat

4. While the sauce simmers, bring 3 L of water to the boil on high heat, add the coarse salt and cook the spaghetti for 9 min (1 minute less than the packet). Scoop out a cup of pasta water before draining.

   Add in this stepCoarse salt (for the pasta water) 1½ tbspSpaghetti 180 g

   high heat

5. Transfer the spaghetti to the sauce with 3–4 tbsp pasta water, the butter and the chilli and toss vigorously on medium heat for 1 min. It is ready when the sauce clings glossily to the pasta; add more pasta water a little at a time if it is too thick.

   Add in this stepButter 20 gChilli flakes (to taste) to taste

   medium heat

6. Plate, scatter generously with the garlic-peanut crumbs, tear over the basil and coriander leaves and serve at once.

   Add in this stepBasil leaves 6 gCoriander (cilantro) 6 g