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Pasta Chicken Kozi

Cooking Time: 45 minutes


  • ½Pack Perfetto Spaghetti Pasta
  • 2pcs Chicken Whole Thigh
  • ½C Vegetable Oil
  • 1 Onion, diced and divided
  • 2 Garlic, minced and divided
  • 5 Cardamom Pods
  • 5 Black Pepper Pods
  • 5 Cloves Whole
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • ½tsp Ginger, powder
  • ½tbsp Mixed Spice
  • 1 Tomato, finely diced
  • 1 Green Chili Pepper, diced
  • 1tbsp Tomato Paste, divided
  • 1tsp Salt
  • ¼tsp Saffron
  • 2C Basmati Rice
  • 2 Eggs
  • 2 Cherry Tomatoes, halved
  • Mint Leaves for garnishing


  • 1.
    In a big pot heat the oil and fry onion and garlic for 1 minute, add cardamom pods, black pepper pods, whole cloves, cinnamon stick, bay leaf, ginger and chicken thighs and fry until golden on both sides.
  • 2.
    Add the diced tomato, green chili, tomato paste, salt and mixed spice then cover with water and keep to cook until well done.
  • 3.
    Remove the thighs and place them in a baking sheet and put in preheated oven until golden.
  • 4.
    Add basmati rice to the same pot and cover to cook.
  • 5.
    Boil the pasta as written on the pack to al dente and drain well.
  • 6.
    In a pan sauté the rest of onion, garlic, tomato paste and saffron then add the cooked pasta for 3 minutes and set side.
  • 7.
    In a big serving dish, spread the rice and top it with pasta and arrange the chicken thighs on top.
  • 8.
    Garnish with eggs and cherry tomatoes and serve.

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