Added by JamJarTrifle | Sun 30 Oct 2011 @ 16:23
This recipe is from Nigella Lawson\'s book, \'How To Eat\', but apparently, she got it from Claudia Roden\'s \'Book of Jewish Food\'. I love it, pretty much just because it\'s a pasta dish with raisins in!
- extra virgin olive oil.
-the needles from 2 sprigs of rosemary, finely chopped.
-50g sultanas or raisins, soaked in warm water until they are ready to useē
-100g toasted pine nuts
-a few bits of flat leaf parsley.
1)Preheat the oven to 180 degrees celsius, or gas mark 4. Rub the chicken with oil, salt and pepper. Place it breast down in a baking dish and put into the oven, roasting for 1 to 1 and a half hours, until well browned. Turn it over part way through to brown the breast.
2) When the chickens nearly ready, set some water on the heat for the pasta, enough to cover it.
3)Take the chicken out of the oven, and take the meat off the bone, and cut it into little pieces.
4) Pour the juices from the baking dish into a saucepan, and start on the sauce. Add the rosemary, the drained raisins, and the pine nuts. Begin to simmer the sauce on a low heat, and put the pasta into it\'s water (hopefully boiling by now).
5) When the pasta is cooked and drained, toss it with the sauce and chicken pieces in a large warmed bowl. Add some chopped flat leaf parsley, but no cheese. Serve.