I can be quite sniffy when it comes to the TV I watch. At first I thought Paul Hollywood's Bread would be of no interest to me, but of course darling it is on the BBC. Second episode, call me a late adopter, I was hooked. So this week I made his Tortilla Towers but with 'all purpose' flour, don't you just love that description, instead of masa harina. As a result I have fallen in love again with chicken thighs, which led me back to an old recipe torn from a magazine for Marinated Chicken with Pasta, something we used to enjoy on a regular basis a few years back.
30ml (2tbs) olive oil
30ml (2tbs) lemon juice
15ml (1tbs) harissa (from a jar)
30ml (2tbs) honey
salt and freshly ground black pepper
2 boned chicken thighs per person (skinless)
2 garlic cloves
90ml (6tbs) olive oil
500g (1lb 2oz) spaghetti (I use half a packet spaghetti between 3)
finely grated rind of 1 lemon
handful fresh parsley, chopped
1. Mix together the olive oil, lemon juice, harissa, hone and seasoning. Coat the chicken with the mixture. Cover and leave to marinate overnight or for at least 30 minutes.
2. Cook the garlic slowly in the olive oil until slightly brown.
3. Cook the chicken under a hot grill or on the barbecue until the juices run clear. (I cook the chicken thighs in a roasting dish in a preheated oven at Gas mark 4 for 35 minutes). Meanwhile, cook the spaghetti until al dente.
4. Drain the pasta, reheat the garlic and oil mixture and add the lemon rind and parsley. Toss the pasta in the oil mixture. Serve with the chicken and pan juices.
Happy Eating xxx