Sort ingredients
alexmaxw
QR Code
Listen
PdfSweet tomato sauce, halloumi, parmesan & extra veg
Serves: 6
Total time: 1 hour 40 minutes
Ingredients
1 kg chicken thighs, skin on, bone in
2 carrots, peeled and diced
2 sticks celery, diced
1 red capsicum, diced
1 zucchini, diced
200 g mushrooms, sliced
2 × 400 g tins of plum tomatoes
150 ml thickened cream (or crème fraîche for tang)
600 g dried pasta
100 g halloumi cheese
50 g parmesan cheese, finely grated (plus extra to serve)
Olive oil
Sea salt & black pepper
Brown the chicken: Place a large deep casserole pan over high heat with 2 tablespoons of olive oil. Season the chicken with salt and pepper, then brown well on all sides (about 10 minutes). Remove and set aside.
Cook the veg: Add the carrots, celery, capsicum, zucchini, and mushrooms to the same pan. Cook for 8–10 minutes until softened and slightly caramelised.
Make the sauce: Add the chicken back into the pan with the tinned tomatoes. Fill one empty tin with water, swirl, and pour it in. Bring to a boil, reduce heat, and simmer for 1 hour, stirring occasionally, until the chicken is falling off the bone.
Shred & enrich: Remove the chicken, discard the bones, and shred the meat into the sauce. Stir in the cream and half of the parmesan. Taste and adjust seasoning.
Cook the pasta: Meanwhile, boil the pasta in salted water according to packet instructions. Drain, reserving 1 cup of cooking water. Toss the pasta into the sauce, loosening with splashes of reserved water if needed.
Finish & serve: Transfer to a serving dish. Grate the halloumi over the top, sprinkle with remaining parmesan, drizzle with a little olive oil, and serve hot.