One Pan Crispy Spaghetti And Chicken Ottolenghi
Are you looking for a delicious and easy-to-make meal that can be ready in no time? Look no further than this one pan crispy spaghetti and chicken Ottolenghi recipe. Inspired by the renowned Israeli-British chef Yotam Ottolenghi, this recipe brings together the perfect combination of crispy spaghetti and juicy chicken in one pan.
Ingredients:
- 1 pound spaghetti
- 4 bone-in, skin-on chicken thighs
- 1 large red onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/4 cup extra-virgin olive oil
- 1 lemon, cut into wedges
- Salt and black pepper, to taste
Instructions:
- Preheat the oven to 425°F.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Season the chicken thighs with salt and black pepper.
- In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat.
- Add the chicken thighs skin-side down and cook until golden brown, about 5 minutes.
- Flip the chicken over and add the red onion and garlic to the pan. Cook until the onion is soft and translucent, about 5 minutes.
- Add the oregano, smoked paprika, ground cumin, and red pepper flakes to the pan. Stir to combine.
- Add the cooked spaghetti to the pan and toss it with the chicken and onion mixture.
- Transfer the pan to the oven and bake for 10-15 minutes or until the chicken is cooked through and the spaghetti is crispy.
- Remove from the oven and sprinkle with the chopped fresh herbs.
- Serve with lemon wedges on the side.
This one pan crispy spaghetti and chicken Ottolenghi recipe is perfect for busy weeknights or for when you want to make a delicious meal with minimal cleanup. You can also experiment with different herbs and spices to make it your own. Enjoy!
