One-pan crispy spaghetti and chicken recipe
Cooked in one pan, this dish will take your kitchen credentials to a new level.
The finer things in life are often the simplest, says Yotam Ottolenghi, whose super-easy twist on spaghetti offers texture and flavour in equal measure. Cooked in one pan, this dish will take your kitchen credentials to a new level.
If you like this, try:
- Yotam Ottolenghi’s cauliflower and pistachio salad
- Blackened chicken with caramel & orange dressing
- Yotam Ottolenghi’s cinnamon pavlova, praline cream and fresh figs
One-pan crispy spaghetti and chicken
Ingredients
- 2 tbs olive oil
- 1kg boneless, skin-on chicken thighs (4-6 thighs)
- 1 large onion, chopped to 1cm pieces
- 3 tbs tomato paste
- 3 garlic cloves, finely chopped
- 2 tbs thyme leaves
- 230g spaghetti, broken into thirds
- 1/3 lightly packed cup finely grated parmesan (about 25g)
- 20g fresh breadcrumbs
- 10g finely chopped fresh flat-leaf parsley
- 1 1/2 tsp lemon zest
Method
- Heat oven to 220°C. Add 1 tbs oil to a large, ovenproof pan with a lid and heat over high heat. Season the chicken with 3/4 tsp salt flakes and 1/2 tsp pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes or until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tbs thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add 480ml boiling water, 1/2 tsp salt flakes and 1/4 tsp pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes or until the liquid is absorbed.
- Meanwhile, mix together the parmesan, breadcrumbs, parsley, lemon zest and remaining 1 tbs thyme in a small bowl.
- Remove the pasta from the oven and reset the temperature to a high grill setting. Sprinkle the parmesan breadcrumbs over the pasta and chicken, drizzle with the remaining 1 tbs oil and return to the centre rack to grill for 3-4 minutes until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
This article originally appeared on Delicious.com.au