Garlic Chicken Thighs with Cacio e Pepe Polenta and Crispy Kale
By OcadoLife
Published on 30 December 2022
Cacio e Pepe is a traditional
Italian pasta dish made with pecorino and freshly ground black pepper. Here, Great
British Bake Off finalist Ruby Tandoh has given it a twist with garlic
chicken thighs and rich, cheesy polenta instead of pasta. It’s served with
vibrant green kale, crisped up in the oven.Time and servings
50 minsTotal time
4Servings
50 minsCooking time
Ingredients
- 3 garlic cloves, crushed or grated
- 1.5 tbsp of unsalted butter, softened
- 200 g of skin-on chicken thighs
- 200 g of kale, sliced, thick stalks removed
- 200 g of instant or one-minute polenta
- 100 g of pecorino, finely grated
- 2 tsp of coarsely black pepper
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Mix the garlic into the butter then rub under the chicken skin. Sprinkle the thighs generously with sea salt, put in 2 large roasting tins and bake for 30 mins.Step 2
Remove from the oven and spoon the chicken fat and melted butter from the tins into a small dish; drizzle 2tsp over the kale and massage into the leaves. Add the kale to the tins, nestling it around the chicken. Sprinkle with sea salt, then return to the oven for 8-10 mins, until the kale is crisp and the chicken juices run clear when the thighs are pierced with a knife.Step 3
Meanwhile, combine the polenta with the remaining chicken fat and melted butter in a large saucepan. Add 1L just-boiled water and set over a medium heat. Once simmering, let the polenta cook for 3-5 mins, stirring often, until it’s no longer grainy. Turn off the heat, add the pecorino, black pepper and plenty of salt and beat with a wooden spoon until smooth. Add an extra 100-200ml hot water if the polenta is too thick.Step 4
Serve the chicken thighs and crispy kale on a bed of the cheesy polenta. Store leftovers in the fridge in separate lidded containers for up to 3 days.