Baked Spaghetti with Chicken
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 6 chicken thighs (skin and visible fat removed)
- • 200 g bucatini or spaghetti
- • 1 large carrot (chopped)
- • 1 large onion (chopped)
- • 1 stick celery (chopped)
- • 15 mushrooms
- • 10 cherry tomatoes
- • 1 tin chopped tomatoes (400g)
- • 5 cloves garlic (crushed)
- • 2 tbsp tomato puree
- • 1 splash Worcestershire sauce
- • 150 ml chicken stock (made up with 150ml water & 1 stock cube)
- • 1 lemon (Juice of)
- • 1 tsp paprika
- • 0.5 tsp cumin
- • 0.5 tsp turmeric
- • 1 tsp salt
- • fresh parsley (chopped)
- • low calorie cooking spray
Preparation Steps
Mix paprika, cumin, turmeric, lemon juice & salt - sprinkle over chicken thighs - let sit for 10-20 mins
Preheat your oven to 200°C
Heat a large pan/casserole dish, spray with low calorie cooking spray and lightly brown the chicken thighs then set aside
If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!
Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.
When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.
Add the 150ml of stock, tin of chopped tomatoes and place the chicken on top.
Place in the oven for 20 minutes
Whilst the chicken is cooking, cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and set aside.
Lift the chicken out the oven, and remove the chicken. Taste the sauce & add more seasoning if necessary (you may need a stock pot or stock cube - it’s up to you!).
Add the pasta to the sauce, making sure to slick all the pasta with the sauce. Add the chicken back in but place it under the pasta if you can.
Cover the dish, and place back in the oven for 10-15 minutes.
Lift out of the oven, sprinkle with parsley and serve.
Mix paprika, cumin, turmeric, lemon juice & salt - sprinkle over chicken thighs - let sit for 10-20 mins
Spray a pan with with low calorie cooking spray and lightly brown the chicken thighs then set aside into the slow cooker.
If any bits have stuck to the pan (they should - it’s good!) pour in a little water or white wine vinegar to scrape it away. Keep it in the pan - don’t throw it away!
Spray the pan with low calorie cooking spray and fry the onions, celery, carrot, mushrooms, cherry tomatoes and garlic.
When the onion begins to soften, add the tomato puree and Worcestershire sauce - fry off for a further 3 minutes, stirring often.
Pop the contents of the pan into the slow cooker.
Add the 150ml of stock, tin of chopped tomatoes and cook on high for 3-5 hours.
Remove the lid for the last hour to let the sauce thicken slightly.
Cook the pasta but take 2 minutes off the packet instructions. We need it to be al dente - which means not quite cooked. Drain it and pop it into the slow cooker
Cover the slow cooker, and let it cook on high for 10-15 minutes.
Sprinkle with parsley and serve.