Ottolenghi’s one-pan crispy spaghetti and chicken

Serves: 4

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, oven-proof 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.

Recipe credit: Ottolenghi via The Irish Times

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