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
1Lemon
4 tspOlive oil
1½ tspSalt
1 tspChilli flakes
2 tspOregano
2 tspGarlic powder
2 tspSmoked paprika
1½ tspOnion powderPreheat the oven to 200°C Ober-/Unterhitze and line a large sheet pan with parchment paper. Trim any excess fat from 350g chicken thigh. Roughly chop 1 tbsp parsley and 1 tbsp cilantro, and juice 1 lemon. In 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, the chopped Parsley and Cilantro, the Lemon juice, and 4 tsp olive oil, mixing until evenly coated. Let marinate for at least 15 minutes if time allows.
Chicken thigh
110gOnion
500gBell pepper
500gZucchini
2Eggplant
2 tspVegetable oil
50gChilli sauceSpread the marinated Chicken thigh in a single layer on the prepared sheet pan. Brush the chicken with 50g chilli sauce and lightly spray with 2 tsp vegetable oil. Bake for 22–25 minutes, until golden, juicy, and cooked through to a core temperature of at least 72°C. Meanwhile, chop 110g onion, 500g bell pepper, 500g zucchini, and 2 eggplant into bite-sized pieces, and bring a large pot of salted water to a boil.
Chicken thighOnionBell pepperZucchiniEggplant
500gRigatoniRemove the cooked Chicken thigh from the sheet pan, reserving all the pan juices. Add the chopped Onion, Bell pepper, Zucchini, and 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. While the vegetables roast, add 500g rigatoni to the boiling water and cook according to package instructions until al dente, then drain and set aside.
½ tbspParsley¾ tspSalt1 tspOregano1 tspGarlic powder1 tspSmoked paprika75gChilli sauce
75gTomato paste
90gCream cheese
200mlMilkRigatoniAdd 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 hot sheet 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. Stir in the cooked Rigatoni and chop and add the remaining ½ tbsp parsley until the pasta is fully coated.
Chicken thighParsleyRigatoni
40gParmesanSlice the cooked Chicken thigh into bite-sized pieces. Serve generous portions of the creamy Rigatoni and vegetable mixture topped with the sliced Chicken thigh, garnished with extra fresh Parsley and sprinkled with 40g parmesan.