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PREP 30 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

  • 4 Chicken thighs
  • 3 Peppers (Halved and deseeded)
  • 12 Cherry tomatoes
  • 2 Red Chillis
  • 3 Cloves of garlic
  • 2 tsps Paprika
  • 50 g Toasted almonds
  • 400 g Rigatoni (or any pasta you prefer)
  • 50 Olive oil (to add to sauce) plus extra for seasoning parts
  • salt and pepper to taste
  • 100 g Goats cheese (optional)
  • Chilli Oil (optional to drizzle on when serving0
Chicken and Romesco sauce topped with goats cheese

Chicken and Romesco sauce topped with goats cheese

  1. Preheat your oven to 200℃
  2. Season the chicken with salt and pepper and a drizzle of olive oil and roast for 30 minutes.
  3. When cooked, remove meat from the bone and keep to one side for later.
  4. Put the peppers, chilli, cherry tomatoes and garlic (leave the skin on) on to a roasting tray.
  5. Season with salt and pepper and drizzle in a generous amount of olive oil.
  6. Roast for 20-25 minutes.
  7. Remove the seeds from the chili's and the skin from the garlic.
  8. Add the peppers, chili's, garlic, tomatoes and paprika to a food processor and blitz until smooth
  9. Gradually add a little olive oil as it blitzes to loosen ever so slightly.
  10. Add the almonds and pulse 3-4 times so that you keep the texture of the almonds.
  11. Cook off the pasta in heavily salted water as per the cooking instructions. When draining off the pasta keep about 100ml of the pasta water.
  12. In a pan on a medium high heat, add your chicken with all the juices that have run out from roasting.
  13. When the chicken is sizzling add the pasta and toss through the chicken.
  14. Then add your sauce and toss through again.
  15. Add a generous dash of the pasta water and toss through again, allow to reduce for a couple of minutes.
  16. Check seasoning and then serve immediately.
  17. Plate up the pasta, crumble on the goats cheese and drizzle over some chilli oil.
  18. Enjoy!
Chicken and Romesco sauce topped with goats cheese

Chicken and Romesco sauce topped with goats cheese

PREP 30 minutes
TOTAL 45 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

  • 4 Chicken thighs
  • 3 Peppers (Halved and deseeded)
  • 12 Cherry tomatoes
  • 2 Red Chillis
  • 3 Cloves of garlic
  • 2 tsps Paprika
  • 50 g Toasted almonds
  • 400 g Rigatoni (or any pasta you prefer)
  • 50 Olive oil (to add to sauce) plus extra for seasoning parts
  • salt and pepper to taste
  • 100 g Goats cheese (optional)
  • Chilli Oil (optional to drizzle on when serving0
  1. Preheat your oven to 200℃
  2. Season the chicken with salt and pepper and a drizzle of olive oil and roast for 30 minutes.
  3. When cooked, remove meat from the bone and keep to one side for later.
  4. Put the peppers, chilli, cherry tomatoes and garlic (leave the skin on) on to a roasting tray.
  5. Season with salt and pepper and drizzle in a generous amount of olive oil.
  6. Roast for 20-25 minutes.
  7. Remove the seeds from the chili's and the skin from the garlic.
  8. Add the peppers, chili's, garlic, tomatoes and paprika to a food processor and blitz until smooth
  9. Gradually add a little olive oil as it blitzes to loosen ever so slightly.
  10. Add the almonds and pulse 3-4 times so that you keep the texture of the almonds.
  11. Cook off the pasta in heavily salted water as per the cooking instructions. When draining off the pasta keep about 100ml of the pasta water.
  12. In a pan on a medium high heat, add your chicken with all the juices that have run out from roasting.
  13. When the chicken is sizzling add the pasta and toss through the chicken.
  14. Then add your sauce and toss through again.
  15. Add a generous dash of the pasta water and toss through again, allow to reduce for a couple of minutes.
  16. Check seasoning and then serve immediately.
  17. Plate up the pasta, crumble on the goats cheese and drizzle over some chilli oil.
  18. Enjoy!