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Spiced chicken with pasta primavera

Spatchcock simply means to remove the back bone of the chicken which is very easy. It’s a great way to cook a bird on the BBQ as well as in the oven. Watch the video

Pasta primavera was the inspiration for this dish using lots of spring vegetables. Feel free to add whatever veg you like. It’s a great dish for a crowd

For the chicken

1 whole chicken, spatchcocked (see video)

3 tbsp baharat spice mix

2 cloves garlic, minced

1 tsp salt

50ml lemon juice

100ml extra virgin olive oil

1 red onion

For the pasta primavera

300g fusilli pasta

2 tbsp olive oil

1 leek, thinly sliced

100g tender stem broccoli, flowers removed and stems chopped

100g peas

100g cavolo nero or kale, chopped

1 stick celery, finely sliced

100g ricotta

50g parmesan, grated

To finish

2 tbsp parsley, chopped

2 tbsp mint, chopped

pinch of chilli flakes (optional)

 

Pre heat the oven to 210c fan.  Mix the baharat spice blend with lemon juice, garlic and olive oil. Smear it all over the chicken on both sides.

Sprinkle the red onion in the bottom of a roasting tin and place the chicken on top of the onions. Roast in the oven for 40 minutes. When cooked, the juices should run clear.

Meanwhile, cook the pasta to the pack instructions. Drain, rinse under cold water and drain again and set aside.

In a pan large enough to add the pasta at the end, heat the olive oil. Tip in the leeks, celery and brocolli and sauté until softened (5-7 minutes). Add the cavolo nero, chopped tomato and peas. Remove from the heat and set aside until the chicken is cooked.

Remove the chicken from the roasting tin and carve.

To finish the dish, put the heat back on under the vegetables and the pasta, a glug of oil, give it all a good stir, add the ricotta, parmesan and all the cooking juices and red onions from the roasting tin. Tip the pasta back into the roasting tin or onto a warmed serving dish, top with the chicken and sprinkle with herbs and chilli flakes if using.

Spiced chicken with pasta primavera

Spiced chicken with vegetable pasta

Jules
Spatchcock simply means to remove the back bone of the chicken which is very easy. It's a great way to cook a bird on the BBQ as well as in the oven. Watch the video
Pasta primavera was the inspiration for this dish using lots of spring vegetables. Feel free to add whatever veg you like. It's a great dish for a crowd
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Servings 4 people
Calories 743 kcal

Ingredients
  

For the chicken

  • 1 whole chicken spatchcocked (see video)
  • 3 tbsp baharat spice blend (I used Barts)
  • 1 tsp salt
  • 2 cloves garlic minced
  • 50 ml lemon juice
  • 100 ml extra virgin olive oil
  • 1 red onion sliced

For the pasta primavera

  • 300 g fusilli pasta
  • 2 tbsp olive oil
  • 1 leek finely sliced
  • 100 g tender stem broccoli flowers removed and stems chopped
  • 1 stick celery finely sliced
  • 100 g cavolo nero or kale
  • 2 tomatoes roughly chopped
  • 100 g peas
  • 100 g ricotta
  • 50 g parmesan grated

To finish

  • 2 tbsp parsley chopped
  • 2 tbsp mint chopped
  • pinch chilli flakes (optional)

Instructions
 

  • Pre heat the oven to 210c fan.  Mix the baharat spice blend with lemon juice, garlic and olive oil. Smear all over the chicken on both sides.
  • Sprinkle the red onion in the bottom of a roasting tin and place the chicken on top of the onions. Roast in the oven for 40 minutes. When cooked, the juices should run clear.
  • Meanwhile, cook the pasta to the pack instructions. Drain, rinse under cold water and drain again and set aside.
  • In a pan large enough to add the pasta at the end, heat the olive oil. Tip in the leeks, celery and broccoli and sauté until softened (5-7 minutes). Add the cavolo nero, chopped tomato and peas. Remove from the heat and set aside until the chicken is cooked.
  • Remove the chicken from the roasting tin and carve.
  • To finish the dish, put the heat back on under the vegetables and the pasta, a glug of oil, give it all a good stir, add the ricotta, parmesan and all the cooking juices and red onions from the roasting tin. Tip the pasta back into the roasting tin or onto a warmed serving dish, top with the chicken and sprinkle with herbs and chilli flakes if using.

Video

Spiced chicken with pasta primavera

Nutrition

Calories: 743kcalCarbohydrates: 75gProtein: 22gFat: 40gSaturated Fat: 9gCholesterol: 21mgSodium: 853mgPotassium: 686mgFiber: 6gSugar: 8gVitamin A: 4547IUVitamin C: 85mgCalcium: 320mgIron: 3mg
Tried this recipe?Let us know how it was!

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5 from 1 vote (1 rating without comment)

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