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INGREDIENTS
- ½ Pack Perfetto Spaghetti Pasta
- 2 pcs Chicken Whole Thigh
- ½ C 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
- ½ tsp Ginger, powder
- ½ tbsp Mixed Spice
- 1 Tomato, finely diced
- 1 Green Chili Pepper, diced
- 1 tbsp Tomato Paste, divided
- 1 tsp Salt
- ¼ tsp Saffron
- 2 C Basmati Rice
- 2 Eggs
- 2 Cherry Tomatoes, halved
- Mint Leaves for garnishing
Directions
- 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.