recipes
Spicy marinated chicken thighs with baked cheddar grated pasta
Serves: 2
2017-04-06
Ingredients
-
For the pasta
- 200g pasta rings
- 125ml milk
- 150g ricotta (Benna)
- 200g frozen peas
- 2 eggs
- 1 jar classic ragu (Star)
- 100g grated Cheddar cheese
- Handful rocket leaves
-
For the chicken
- 600g chicken thighs
- 2 tbsp honey
- 1 orange
- 1 tbsp mixed spice
- 1 tbsp ground cumin
- 2 chopped red chillies
- 50ml soy sauce
- 1 tbsp paprika
- 1 tsp garlic powder
Method
For the chicken thighs, grate the orange and squeeze the juice, mix in the chicken together with all the other ingredients and allow to rest in the fridge. Seal the chicken on a griddle pan and finish in the oven until cooked through. Boil the Pasta and in a bowl mix together with the milk, ricotta, peas, ragu and eggs. Place in 2 small ramekins sprinkle with cheddar cheese and bake at 180`c for approximately 20minutes. Use the rocket to garnish with grilled chicken on the side and serve.
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