Chicken, feta and harissa pasta

Method

1. Soak chilli for two hours, and reserve water. Dry-roast cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder with caraway seeds.

2. Blend chilli, garlic and 100ml reserved soaking water in a food processor to a paste. Add ground spices, salt, tomato puree and oil, and blend until smooth.

3. Spoon into a sterilised jar, cover with oil and seal.

4. Shred the cooked chicken and set aside.

5. Bring a large pan of water with a teaspoon of sea salt in it to the boil, Add the penne and cook until al dente. Drain, return to pan and cover to keep warm.

6. Meanwhile, heat the olive oil in a medium frying pan. Fry the onion until it begins to brown, then add the garlic and chilli and cook for a further minute.

7. Add the harissa and the roasted tomato pasta sauce and cook for a further minute. Season, then stir in chicken and simmer until chicken heated through.

8. Toss together the drained pasta, chicken sauce, parsley and feta. Serve immediately.

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Ingredients

Chicken, Feta and Harissa Pasta

2 cooked chicken breasts
300g penne
1 tsp sea salt
80ml extra virgin olive oil
1 onion, finely sliced
4 cloves garlic, finely chopped
2 small red birds-eye or Serrano chillies, seeded and finely chopped
2 teaspoons Harissa, (home-made or shop-bought)
225ml roasted-tomato pasta sauce
half tsp freshly ground black pepper
4 tbsp finely chopped flat-leaf parsley
100g Feta cheese, diced

For the harissa:

75g large dried chillies, chopped
2 tsp Cumin seeds
quarter tsp caraway seeds
2 large cloves Garlic, chopped
1 tsp sea salt
50ml tomato purée
60ml Olive oil
oil, for covering

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