by RobinImported from Instagram
A hearty and flavourful pasta dish featuring tender peri peri-marinated chicken, roasted with sweet bell peppers and onions, all tossed in a rich, creamy peri peri sauce. Finished with fresh herbs, it offers a delightful balance of spice and comfort.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
350gChicken thigh
1 tbspParsley
1 tbspCilantro
1LemonTrim any excess fat from 350g chicken thigh. Roughly chop 1 tbsp parsley and 1 tbsp cilantro. Juice 1 lemon.
Chicken thigh
1½ tspSalt
1 tspChilli flakes
2 tspOregano
2 tspGarlic powder
2 tspSmoked paprika
1½ tspOnion powder1 tbspParsley1 tbspCilantro1Lemon
4 tspOlive oilIn a large bowl, combine the trimmed Chicken thigh with 1½ tsp salt, 1 tsp chilli flakes, 2 tsp oregano, 2 tsp garlic powder, 2 tsp smoked paprika, 1½ tsp onion powder, 1 tbsp parsley, 1 tbsp cilantro, 1 lemon juice, and 4 tsp olive oil. Mix until the chicken is evenly coated. Let marinate for at least 15 minutes if time allows.
110gOnion
500gBell pepper
500gZucchini
2EggplantSaltOreganoGarlic powderSmoked paprika
RigatoniChop 110g onion, 500g bell pepper, 500g zucchini, and 2 eggplant. Measure out the remaining Salt, Oregano, Garlic powder, and Smoked paprika for the sauce. Bring a large pot of salted water to a boil for the Rigatoni.
Chicken thigh
50gChilli sauce
2 tspVegetable oil500gRigatoniPreheat the oven to 200°C Ober-/Unterhitze. Line a large sheet pan with parchment paper. Spread the marinated Chicken thigh in a single layer on the prepared pan. Brush the chicken with 50g chilli sauce and lightly spray with 2 tsp vegetable oil. Bake for 22-25 minutes, or until golden and juicy. While the chicken bakes, add 500g rigatoni to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Chicken thighOnionBell pepper500gZucchini2EggplantRemove the cooked Chicken thigh from the sheet pan, reserving all the pan juices. Add the chopped Onion, Bell pepper, 500g zucchini, and 2 eggplant to the same sheet pan, tossing them in the reserved pan juices until evenly coated. Spread the vegetables flat and roast in the oven at 180°C Umluft for 15 minutes, or until soft and lightly charred.
¾ tspSalt1 tspOregano1 tspGarlic powder1 tspSmoked paprika
75gTomato paste
90gCream cheese
200mlMilk75gChilli sauceWhile the sheet pan is still hot from the oven, add the remaining ¾ tsp salt, 1 tsp oregano, 1 tsp garlic powder, 1 tsp smoked paprika, 75g tomato paste, 90g cream cheese, 200ml milk, and the remaining 75g chilli sauce to the pan. Mix gently with a spatula, scraping up any browned bits, until the cream cheese melts and the sauce is creamy and emulsified. If needed, return the pan to the oven for 5 minutes to help the sauce emulsify.
Rigatoni½ tbspParsleyStir the cooked Rigatoni and the remaining ½ tbsp parsley into the creamy sauce on the sheet pan until the pasta is fully coated.
Chicken thighSlice the cooked Chicken thigh into bite-sized pieces.
RigatoniChicken thighParsley
40gParmesanServe generous portions of the creamy Rigatoni and vegetable mixture, topped with the sliced Chicken thigh. Garnish with extra fresh Parsley and sprinkle with 40g parmesan.