Cypriot-style Chicken with Pasta
Ingredients
1 tbsp olive oil
1kg chicken thighs, skin-on, bone-in
1 onion, coarsely grated
200ml chicken stock, hot
300g penne pasta (or fusilli)
1 tsp dried mint
125g halloumi, coarsely grated
10g flat-leaf parsley, leaves torn
320g fine green beans, cooked
4 servings
Calories~863 kcal
Protein~50 g
Carbs~65 g
Fat~44 g
Fiber~8 g
Sugar~6 g
Total recipe
Calories~3,450 kcal
Protein~200 g
Carbs~260 g
Fat~175 g
Fiber~30 g
Sugar~25 g
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large ovenproof frying pan over a medium heat. Fry the chicken skin-side down for 5 mins until golden. Add the onion and fry for 1 min.
Step 2
Turn the chicken skin-side up; pour in the stock. Roast in the oven for 35 mins or until cooked through.
Step 3
Meanwhile, cook the pasta as per pack instructions. Drain, reserving a mugful of pasta water; set aside.
Step 4
Remove the chicken to a plate. Tip the pasta into the pan and stir in the mint, halloumi and a splash of pasta water to loosen; toss to coat.
Step 5
Return the chicken to the pan, scatter over the parsley and serve with the green beans on the side. Leftovers will keep covered and chilled for up to 2 days. Reheat in the oven until piping hot.
