Ingredients
14 total- 4 chicken thighs, diced
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 3 tbsp tomato purée
- 1 tbsp Lamiri Harissa
- 1 handful sun-dried tomatoes, chopped
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 garlic cloves, chopped
- 400ml passata
- 2 bay leaves
- 300g rigatoni, or large pasta tubes
- 1 handful basil leaves, picked
- 2 tbsp grated parmesan
Method
6 stepsStep 1
Toss the chicken pieces with paprika and salt.
Step 2
Heat the oil in a deep pan over a medium heat. Add the tomato puree and fry for 1 min, then tip in the chicken and lightly brown.
Step 3
Stir through the harissa, sun-dried tomatoes, turmeric, coriander and garlic then fry for 1-2 mins.
Step 4
Pour over the passata then use about 1 cup of water to rinse out the passata jar and pour this in too. Add the bay leaves with a pinch of salt then bring to a simmer, cover and cook for 30 mins, until reduced by half and the chicken is tender.
Step 5
Meanwhile, cook the pasta in boiling salter water until al dente. Drain and reserve a mugful of water.
Step 6
Tip the pasta into the pan with sauce, stir well and add a splash of cooking water if needed. Serve topped with basil, parmesan and an extra drizzle of oil. Saha!