Supposedly this dish is what keeps Jamie Laing and Sophie Habboo's marriage together! (I’m sure it’s not the only reason, but I’m here for it!) It’s a variation of Don’t Leave Me Chicken, and is perfect for nights in when you want a bowl of comfort food, that requires just a handful of ingredients.
INGREDIENTS
Serves 2:
4 chicken thighs, bone in, skin on
180g pasta (I used rigatoni)
250g cherry tomatoes, halved
3 cloves of garlic
1 tsp of fennel seeds
1/4 bottle of spicy harissa
200ml of chicken or vegetable stock
Handful of basil and fresh parsley
100ml cream
Parmesan, grated
Oil, salt
INSTRUCTIONS
1. Preheat your oven to 220C.
2. Generously salt your chicken thighs, and add them to a large casserole dish with 2 tbsp oil. Pan fry until turning golden and the skin is crispy up.
3. Blitz up your garlic, spicy harissa, fennel seeds and stock in a blender.
4. Add your cherry tomatoes to your pan with the chicken and pour over the spicy harissa mix sauce.Pop your pan into your preheated oven for 20-25 mins.
6. Meanwhile, cook your pasta in some salted water, and reserve some pasta water before draining.
7. Once the chicken is cooked, remove it from the pan, and stir through your cooked pasta. Stir through the cream (and pasta water if you want a looser consistency!), and some fresh basil leaves. Add the chicken back into the pan, and finish with lashings of grated Parmesan and fresh parsley. Enjoy!
