Spicy chicken and tomato stew
Last updated date: 7 October 2022
- 1 tablespoon olive oil
- 8 skinless chicken drumsticks
- 1 brown onion, thinly sliced
- 3 garlic cloves, crushed
- ½ teaspoon chilli flakes
- 4 tablespoons fresh rosemary
- 4 anchovies (optional), drained, finely chopped
- 700g bottle tomato passata
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- ¼ cup pitted Kalamata olives
- 150g wholemeal spaghetti
- 2 bunches broccolini
- 120g baby rocketarugulaX
- 1 fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley leaves, to serve
1 Heat oil in a large flameproof casserole dish with fitted lid over medium-high heat. Add drumsticks and cook, turning, for 3–4 minutes or until browned all over. Remove chicken from pan and set aside.
2 Add brown onion, garlic, chilli, rosemary and anchovies, if using, and cook, stirring, for 2–3 minutes or until onion has softened. Add passata, bay leaves, half the balsamic and 1½ cups water, stirring to combine. Bring mixture to the boil. Return chicken to pan, cover and simmer for 2 hours or until chicken starts to fall off the bone and sauce thickens slightly. Add olives, stirring to combine.
3 Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Add broccolini to pan for last 2 minutes of cooking time. Remove broccolini, immerse in cold water, then drain well. Drain pasta and set aside.
4 Transfer broccolini to a large salad bowl. Add rocket, fennel and red onion, then drizzle with remaining balsamic and gently toss to combine.
5 Divide pasta among four serving bowls. Top with spicy chicken and tomato stew, garnish with fresh parsley and serve with broccolini salad on the side.
Nutrition Info (per serve)
Total fat 16.7g
–Saturated fat 3.8g
Dietary fibre 12.5g
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