recipes 4
Se
s rve
Baked Chicken with
Spaghetti Ingredients: main dish
• 8 chicken thighs, bone in, skin on • 2 teaspoons (10l) Ina Paarman’s Garlic & Herb Seasoning • 2 tablespoons (30ml) olive oil • 1 large onion, chopped • Ina Paarman’s Green Onion Seasoning • 4 cloves garlic, sliced • 1½ cups (375ml) water • 2 teaspoons (10ml) Ina Paarman’s Chicken Stock Powder • 1 x 400g Ina Paarman’s Roast Vegetable Pasta Sauce • 150g spaghetti, broken into thirds
Ingredients: breadcrumb topping • 1 slice of bread • a handful of parsley, chopped • 1 tablespoon (15ml) lemon zest • 1 teaspoon (5ml) Ina Paarman’s Garlic & Herb Seasoning • olive oil
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Method
1. Season the thighs all over with Garlic & Herb Seasoning. 2. Heat the oil and brown chicken, skin side first. 3. Remove the chicken from the heat to a plate. 4. Add the onion, seasoned with Green Onion Seasoning to the pan. 5. Stir-fry until onions are beginning to brown, then add garlic and stir-fry briefly. 6. Adjust oven rack to middle position and preheat oven to 180°C. 7. Add water and Chicken Stock Powder to pan and bring to the boil. 8. Add the Pasta Sauce (shake out the bottle with ¼ cup (60ml) of water) and add spaghetti. Stir to mix. 9. Place the chicken in the sauce and simmer for 5 minutes on top of the stove. 10. Place pan in the oven covered with a lid or baking paper. Bake for 40 minutes. 11. While the chicken is baking, mix the topping ingredients (except the olive oil) together in a food processor. 12. Remove baking paper or lid. Turn oven up to 200°C. 13. Sprinkle the breadcrumb topping over the chicken and drizzle over a little olive oil. 14. Brown in the oven for 10 to 15 minutes. 15. Serve with a salad.
This one pot wonder is a real find! Only one pan to wash up and a delicious family friendly meal to enjoy.
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