Peruvian Inspired Spiced Chicken Pasta
with Coriander and Cheese
- Cereals containing gluten
- Wheat
- Milk
This dish is based on sopa seca, one commonly found in Central and South America. Traditionally, the main ingredients are cooked in a flavoursome broth before the dry pasta is added to absorb the broth's flavours. We've simplified it here, cooking the pasta separately but still finishing with typical Peruvian garnishes.
Ingredients
1 unit(s)
Onion
4 unit(s)
British Chicken Thighs
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
3 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Lemon
1 sachet(s)
Ground Cumin
20 grams
Chipotle Paste
30 grams
Tomato Puree
15 grams
Chicken Stock Paste
40 grams
Baby Spinach
120 grams
Peas
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Halve, peel and thinly slice the onion.
b) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.
c) Heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, add the onion and lay the chicken thighs flat in the pan. Season with salt and pepper.
d) Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, snap the spaghetti in half lengthways.
b) When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Peel and grate the garlic (or use a garlic press).
b) Roughly chop the coriander (stalks and all).
c) Zest and cut the lemon into wedges.
a) Once the chicken is browned, stir the cumin, garlic, tomato puree and chipotle into the pan. Fry until fragrant, 1 min. Season with salt and pepper.
b) Add the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas and the cooked spaghetti until well combined.
b) Add the lemon zest and squeeze in half the juice. Add half the coriander and stir well to combine.
c) Taste the pasta and season with salt and pepper if needed. Add a splash of water if the sauce looks a little thick.
a) Share the pasta and chicken between bowls.
b) Crumble over the cheese and sprinkle with the remaining coriander.
c) Serve with the remaining lemon wedges on the side to finish.
