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Zesty chicken thighs with pasta

 1 rating

Serves:2 Adults

Zesty chicken thighs with pasta

Enjoy these tasty chicken thighs that are low in salt and saturated fat

About this recipe

Featured on the RTE programme Operation Transformation


Ingredients

  • 1 garlic clove
  • 4 carrots
  • 400g of tinned, chopped tomatoes
  • 50g of tomato puree
  • ½ a teaspoon of dried basil
  • ½ a teaspoon of dried oregano
  • 1 orange (you need 1 teaspoon of zest)
  • Juice of ½ a lemon
  • 4 skinless chicken thighs (still on the bone)
  • 100g of wholewheat pasta
  • sea salt and freshly ground black pepper (optional)

Method

  1. Preheat the oven to 160°C/ 325°F/ Gas Mark 3.
  2. Peel the garlic and use a garlic crusher or the fine side of a box grater if you find that easier. Peel the carrots and cut into slices on the diagonal. 
  3. Place the tomatoes, tomato puree, prepared garlic and carrots in a small casserole dish or saucepan with a lid. Stir in the basil and oregano and then using the fine side of the grater, grate in the orange rind and squeeze in the juice of ½ a lemon. 
  4. Add the chicken thighs and spoon over the sauce so that it covers them completely. Season with a little salt and plenty of freshly ground black pepper, if using. Cook for 1 hour until meltingly tender.
  5. Remember to wash your hands with warm soapy water after handling raw chicken.
  6. When the chicken thighs are almost done, bring a large saucepan of water to the boil with a pinch of salt. Add the wholewheat pasta and cook for 10-12 minutes until tender or according to packet instructions. 
  7. Drain the spaghetti in a colander in the sink and divide among plates. Place two chicken thighs on each one and then finish by spooning over the sauce to serve. 

What you will need

  • Casserole dish
  • Cheese grater
  • Chopping board
  • Chopping knife
  • Saucepan
  • Sieve

"To check if the thighs are cooked, pierce the thickest part and the juices should be clear."

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