Cypriot-style Chicken with Pasta
By OcadoLife
Published on 17 May 2024
For a budget-friendly family dinner, this Cypriot-style Chicken with Pasta – from food stylist
and writer Sophie Austen-Smith – is hard to beat. “My speedier spin on magarina bulli – a
slow-cooked chicken dish from Cyprus – uses a few nifty shortcuts, such as grating the
halloumi and onion, for marvellous Mediterranean flavours to pep up a weeknight.”Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 tbsp olive oil
- 1kg chicken thighs, skin-on, bone-in
- 1 onion, coarsely grated
- 200ml chicken stock, hot
- 300g penne pasta (or fusilli)
- 1 tsp dried mint
- 125g halloumi, coarsely grated
- 10g flat-leaf parsley, leaves torn
- 320g fine green beans, cooked
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large ovenproof frying pan over a medium heat. Fry the chicken skin-side down for 5 mins until golden. Add the onion and fry for 1 min.Step 2
Turn the chicken skin-side up; pour in the stock. Roast in the oven for 35 mins or until cooked through.Step 3
Meanwhile, cook the pasta as per pack instructions. Drain, reserving a mugful of pasta water; set aside.Step 4
Remove the chicken to a plate. Tip the pasta into the pan and stir in the mint, halloumi and a splash of pasta water to loosen; toss to coat.Step 5
Return the chicken to the pan, scatter over the parsley and serve with the green beans on the side. Leftovers will keep covered and chilled for up to 2 days. Reheat in the oven until piping hot.