Crispy Skin Chicken
with a Black Garlic, Chorizo & Basil Salsa on a Bed of Spaghetti
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 deep, mellow flavour. We're combining it with piquant chorizo and fragrant basil in a salsa which is the perfect match for a perfectly roasted chicken breast. Enjoy!
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
Red Pepper
1
Basil
20
Parmesan Cheese
(Contains Milk)
5
Black Garlic Cloves
2
Chicken Breasts
60
Diced Chorizo
200
Wheat Spaghetti
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Punchy Balsamic Mustard
(Contains Mustard)
1
Wild Rocket
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 slice into 1cm wide strips. Pop on a lined baking tray, drizzle on a glug of oil, season with salt and leave to one side. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Grate the parmesan cheese. Peel and grate the black garlic (or use a garlic press). Season the chicken breasts with salt and black pepper.
Heat a drizzle of oil in a frying pan on medium-high heat. Lay in the chicken breasts skin-side down. 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
Add the chorizo to the now empty frying pan. Fry until crispy, 3-4 mins then remove your pan from the heat. Transfer half the chorizo and all the lovely red oil to a bowl. Add the black garlic and mash together lightly with a fork. Add half the basil. Add a drizzle of oil if it's not very liquidy and stir together. Keep to one side. Garlic, chorizo and basil salsa made!
Meanwhile, add the spaghetti to the boiling water. Cook for 11 mins. When cooked, drain in a colander and then return to the pan off the heat. Season with salt and black pepper and drizzle over some olive oil to stop it sticking together. While the pasta is cooking, put your chorizo pan back on medium-high heat and add the chopped tomatoes. Lower the heat and simmer for 5-6 mins.
When the pepper is cooked, transfer to a mixing bowl and add the balsamic mustard. Mix in the olive oil (amount specified in the ingredient list). Add the rocket just before serving and toss together. When the chicken is cooked, leave it to rest on a chopping board while you plate up.
Stir the remaining basil into the tomato sauce and then combine the sauce with the spaghetti. Share the spaghetti between your plates and sprinkle over the parmesan cheese. Slice each of your chicken breasts into six pieces and place on top of the spaghetti. Spoon the salsa over the chicken and serve with the salad alongside.
