Ingredients
Serves 2
– 2 boneless chicken thighs
– ½ cup grated parmesan cheese
– 2 cups dried pasta
– 1 can chickpeas
– ½ cup frozen peas
– ½ cup plain flour
– 1 onion
– 1 sweet potato
– ¼ butternut pumpkin
– Classic or robust flavoured EVOO for shallow frying
– Pinch oregano
– Pinch paprika
– Pinch chilli powder
Method
- Place flour, oregano, paprika, chilli and salt into a bowl, mix herbs and spices into flour until evenly spread.
- Chop chicken roughly into 2 cm cubes and place in flour bowl, toss until every piece is lightly coated with flour mixture.
- Pour plenty of EVOO to fill at least ½ cm of the pan and allow to heat for roughly 30 seconds. Shallow fry chicken in EVOO and toss with a spatula until all surfaces are golden and the chicken is cooked. This should take roughly 3-4 minutes, then remove chicken from pan and set to the side.
- In the same oil add a sprinkle of salt and 1 can of strained and rinsed chickpeas and allow to shallow fry until crispy. Chickpeas should be mostly submerged in EVOO for best results and will take roughly 10-15 minutes to crispen.
- Whilst chickpeas are cooking, dice onion and grate the sweet potato and pumpkin.
- Once chickpeas are finished, use spatula to remove chickpeas from the pan and set to the side.
- In the same pan turn the heat down to low and start caramelising the onions on low heat. After five minutes of cooking add grated sweet potato and cook for another 5 minutes. Lastly add the pumpkin, cook for another 2 minutes and remember to stir/toss along the way.
- Whilst caramelising vegetables, put a pot of water on to boil and cook pasta according to packet instructions. Strain pasta and set to the side.
- Once vegetables are cooked add in frozen peas. Gently toss on low heat until peas defrost, then add cooked chicken, chickpeas, pasta and parmesan cheese.
- Give the dish one final gentle toss so that all ingredients are evenly distributed, then serve!
