Greek chicken pasta

Name: Greek chicken pasta
Total time: 1 h 30 min
Yield: 8
Cuisine: greek
Ingredients: 1 kg free-range chicken thighs skin on, bone in; 500 g frozen chopped mixed onion, carrot and celery; 2 x 400 g tins of plum tomatoes; 600 g dried macaroni; 100 g halloumi cheese

Sweet tomato sauce, macaroni & grated halloumi

“On the Greek island of Andros they serve variations of this undeniably delicious pasta – it’s the easiest thing to put together and the Oliver squad loves it (the teenagers thought the halloumi was peng!). ”

Serves 8

Cooks In1 hour 30 minutes

DifficultyNot too tricky

Greek Chicken Chicken thighs Tomato Lunch & dinner recipes

Nutrition per serving

Calories 566 28%
Fat 19.5g 28%
Saturates 5.7g 29%
Sugars 4.4g 5%
Salt 0.8g 13%
Protein 40.5g 81%
Carbs 60g 23%
Fibre 1.4g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

1 kg free-range chicken thighs , skin on, bone in
500 g frozen chopped mixed onion, carrot and celery
2 x 400 g tins of plum tomatoes
600 g dried macaroni
100 g halloumi cheese

Tap For Method

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

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Method

Brown the chicken thighs all over in a large non-stick casserole pan on a high heat with 2 tablespoons of olive oil, then remove to a plate. Tip in the frozen mixed veg and soften for 5 minutes, then put the chicken back into the pan with 2 tablespoons of red wine vinegar and allow it to cook away. Scrunch in the tomatoes through clean hands, then pour in 1 tin’s worth of water. Bring to the boil, then leave to blip away on a low heat for 1 hour, or until the chicken is falling off the bone, stirring occasionally.

When the time’s up, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain. Meanwhile, strip all the chicken meat from the bones and shred apart with forks, returning it to the sauce as you go and discarding any skin and bones. Taste the sauce and season to perfection. To serve, stir the pasta into the sauce and grate in most of the halloumi. Finish drizzled with 1 tablespoon of extra virgin olive oil and with the remaining halloumi grated over the top.