Crispy Skin Chicken
on a bed of Spaghetti Pomodoro with a Black Garlic, Chorizo & Parsley Salsa
We love introducing our customers to new and exciting ingredients and today we're very excited to present black garlic. It's made by heating whole bulbs very, very gently over a period of several weeks! This caramelises the garlic's natural sugars and gives it a deep, mellow flavour. We're combining it with piquant chorizo and fragrant basil in a salsa which is the ideal match for a perfectly roasted chicken breast.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
20
Basil
2
Skin-On Chicken Breasts
200
Spaghetti
1
Finely Chopped Tomatoes with Onion and Garlic
1
Punchy Balsamic Mustard
1
Black Garlic Cloves
40
Wild Rocket
20
Parmesan Cheese
60
Chorizo
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, then remove the core from the red pepper and cut into 1cm wide slices. Pop on a lined baking tray, drizzle over a little oil and season with salt. Pick the parsley leaves from their stalks and roughly chop (discard the stalks). Grate the parmesan. Roughly chop the black garlic. Season the chicken with salt and pepper.
Heat a splash of oil in a frying pan on medium-high heat. Lay in the chicken, skinside down, and cook until the skin is crispy, 4-5 mins. Turn, brown the flesh side for 1 minute, then transfer to the baking tray with the pepper (skin-side up). Place on the top shelf of your oven. Roast the pepper and chicken for 15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Once the chicken is in the oven, add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: ‘Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain in a colander and return to the pan off the heat. Drizzle over a little oil to stop it sticking.
Meanwhile, add the chorizo to the now empty frying pan on medium-high heat. Fry until crisp, 3-4 mins. Put half the chorizo and all its oil in a bowl (leave the rest in the pan). Add the black garlic to the bowl and break it up slightly with a fork. Stir in half the parsley. It should be a drizzling consistency - add oil if needed. Next, put your chorizo pan back on medium heat and add the finely chopped tomatoes. Simmer, 5-6 mins.
While the tomato sauce simmers, mix the olive oil (see ingredients for amounts) with the balsamic mustard in a large bowl. When the pepper is cooked, transfer it to the bowl. Just before serving, add the rocket and toss together. When the chicken is cooked, leave it to rest on a chopping board for couple of mins while you plate up.
Stir the remaining parsley into the tomato sauce, then combine with the pasta. Share between your plates and sprinkle over the parmesan. Slice each chicken breast into six pieces and arrange on top of the pasta. Spoon the salsa over the chicken and serve with the rocket and red pepper salad alongside. Enjoy!
