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Cypriot-style Chicken with Pasta

Cypriot-style Chicken with Pasta

By OcadoLifePublished on 17 May 2024For 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.”
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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.