Moroccan chicken and pastina bake
By: Silvana Franco From: Good Food Bites
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Moroccan chicken and pastina bake
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 10
For a tasty supper try Silvana Franco's North African-inspired one-pot recipe for chicken, tomatoes and tiny pasta shapes
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Ingredients
- 500g cherry tomatoes
- 10 Chicken thighs
- 1 head Garlic, broken into cloves
- 1 tbsp Olive oil
- 1 large red Onion, thinly sliced
- 2 litres chicken stock
- 700g conchigliette, or other tiny dried pasta shape
- 2 cinnamon sticks, broken in half
- 1 tsp Cumin seeds
- 1 large Orange, grated zest and juice
- 20g flat-leaf Parsley, roughly chopped
Method
1. Preheat the oven to 200C/gas 6.2. Put the cherry tomatoes in a large roasting tin and nestle the chicken thighs and garlic cloves among them. Drizzle over the olive oil, season with sea salt and freshly ground black pepper, and bake for 15 minutes.
3. Scatter the onion slices over the chicken and continue baking for 5 minutes. Meanwhile, heat the chicken stock until steaming hot in a saucepan or microwave.
4. Remove the roasting tin from the oven and stir in the pasta, cinnamon, cumin, orange zest and juice, and the hot stock. Season lightly again, then return to the oven and bake for a further 15-20 minutes, until the pasta is cooked and all the liquid has been absorbed.
5. Stir the chopped parsley through the chicken and serve straight from the roasting tin.
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Latest Comment
I have recently purchased a tagine and looked to see if I could find a simple recipe and came across the one above which sounds fab I shall try it out on my family tomorrow