Ingredients
- 4–6 bone-in chicken thighs
- 1 large onion, finely chopped
- 3 Tbsp olive oil
- 1 tsp ground cardamom
- ¾ tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch saffron (optional)
- salt and pepper, to taste
- 750 ml water
- 500 g spaghetti or linguine
Instructions
- Heat the olive oil over medium heat, then fry the onion until soft. Add the spices, salt and pepper, and mix well.
- Coat the chicken pieces in the spiced oil and fry over medium heat for approximately 5-7 minutes, until the chicken is golden on all sides. Once slightly coloured, add the water and bring to a boil. Skim off any scum that rises to the top.
- Once boiling, turn down to a gentle simmer, cover and let cook for 20-25 minutes until the chicken is cooked through.
- Once cooked, take out the chicken, remove and discard the skin, and shred the meat.
- Place the pasta in the stock, topping up with water if needed.
- Cook the pasta for approximately 10-12 minutes (as per cooking instructions), until it’s al dente. The stock should have been completely absorbed by now by the pasta but if not, turn up the heat and let it bubble and reduce a little.
- Add the shredded chicken back to the now-cooked pasta and mix well. Taste and adjust the seasoning, adding half a teaspoon more of each of the spices if need be.
- Serve immediately in pasta bowls.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Quick
- Cuisine: Sephardi