Chicken Thigh Marinade, Spicy Turkey Sausage Marinara,

Pargiot (Chicken Thigh) Marinade

2 pounds (1 kilo) boneless, skinless chicken thighs (pargiot in Hebrew)
1/2 cup vegetable oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbsp. mustard
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
1/2 tsp. pepper

1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix all marinade ingredients.
3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight.
4. Preheat grill or oven to 325°F (170°C).

Grill or Bake until cooked through.

Spicy Turkey Sausage Marinara

Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
12-18oz cooked spicy turkey sausage, out of the casing

1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.

2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.

3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.

4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add sausage, basil, olive oil. Use salt, pepper, and sugar to taste.