Crispy Skin Chicken

Crispy Skin Chicken

with a Black Garlic, Chorizo & Basil Salsa on a Bed of Spaghetti

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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!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 bunch(es)

Basil 20g

20 grams

Parmesan Cheese


5 unit(s)

Black Garlic Cloves

2 unit(s)

Chicken Breast

60 pack(s)


200 grams

Wheat Spaghetti


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 tbsp

Punchy Balsamic Mustard


1 bag(s)


Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4238 kJ
Energy (kcal)1013 kcal
Fat44.0 g
of which saturates12.0 g
Carbohydrate88 g
of which sugars17.0 g
Dietary Fiber0 g
Protein64 g
Cholesterol0 mg
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Large Pan
Instructionsarrow up iconarrow up icon

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.