Boneless chicken thighs in saramură

Ingredients

For the chicken

• 2 bone-in chicken thighs (about 500 g)
• 15 ml olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon sweet paprika

For the saramură

• 1 red bell pepper (150 g)
• 1 medium tomato (150 g)
• 500 ml water
• 1 teaspoon salt
• 5 ml oil
• 6 garlic cloves
• 1 chili pepper (20 g)
• 1/4 teaspoon ground pepper

For the mamaliga

• 800 ml water
• 1 teaspoon salt
• 5 ml oil
• 200 g cornmeal

To serve

• 3 cherry tomatoes
• 10 g dill

Preparation

1. Debone the chicken thighs and pat them dry with paper towels. Rub them with 15 ml olive oil and season with 1 teaspoon salt, 1/2 teaspoon pepper and the paprika. 2. Heat the grill and cook the thighs for 8 minutes on each side, until browned and the center reaches 74°C. 3. Put the bell pepper and tomato on the grill for 12 minutes, turning them now and then, until the skin is blackened in places and the pepper has softened. Peel them and chop them finely. 4. Bring 500 ml water to a boil with 1 teaspoon salt and 5 ml oil. Add the crushed garlic, chopped tomato and pepper, sliced chili pepper and 1/4 teaspoon pepper. Simmer gently for 5 minutes, then add the thighs to the saramură and leave them for 3 more minutes. 5. To make the mamaliga, bring 800 ml water to a boil with 1 teaspoon salt and 5 ml oil. Gradually pour in the cornmeal, stirring well, then cook over low heat for 20 minutes, stirring often, until it pulls away from the sides of the pot. 6. Spoon the saramură into a deep plate, arrange the thighs and mamaliga alongside, then add the cherry tomatoes and dill.