- Preheat your oven to 200℃
- Season the chicken with salt and pepper and a drizzle of olive oil and roast for 30 minutes.
- When cooked, remove meat from the bone and keep to one side for later.
- Put the peppers, chilli, cherry tomatoes and garlic (leave the skin on) on to a roasting tray.
- Season with salt and pepper and drizzle in a generous amount of olive oil.
- Roast for 20-25 minutes.
- Remove the seeds from the chili's and the skin from the garlic.
- Add the peppers, chili's, garlic, tomatoes and paprika to a food processor and blitz until smooth
- Gradually add a little olive oil as it blitzes to loosen ever so slightly.
- Add the almonds and pulse 3-4 times so that you keep the texture of the almonds.
- Cook off the pasta in heavily salted water as per the cooking instructions. When draining off the pasta keep about 100ml of the pasta water.
- In a pan on a medium high heat, add your chicken with all the juices that have run out from roasting.
- When the chicken is sizzling add the pasta and toss through the chicken.
- Then add your sauce and toss through again.
- Add a generous dash of the pasta water and toss through again, allow to reduce for a couple of minutes.
- Check seasoning and then serve immediately.
- Plate up the pasta, crumble on the goats cheese and drizzle over some chilli oil.
- Enjoy!
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PREP
30 minutes
TOTAL
45 minutes
Serves
US | METRIC
INGREDIENTS
-
4 Chicken thighs
-
3 Peppers (Halved and deseeded)
-
12 Cherry tomatoes
-
2 Red Chillis
-
3 Cloves of garlic
-
2 tsps Paprika
-
50 g Toasted almonds
-
400 g Rigatoni (or any pasta you prefer)
-
50 Olive oil (to add to sauce) plus extra for seasoning parts
-
salt and pepper to taste
-
100 g Goats cheese (optional)
-
Chilli Oil (optional to drizzle on when serving0
Chicken and Romesco sauce topped with goats cheese
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Chicken and Romesco sauce topped with goats cheese
PREP
30 minutes
TOTAL
45 minutes
favorite
print
share
SERVES
US | METRIC
INGREDIENTS
-
4 Chicken thighs
-
3 Peppers (Halved and deseeded)
-
12 Cherry tomatoes
-
2 Red Chillis
-
3 Cloves of garlic
-
2 tsps Paprika
-
50 g Toasted almonds
-
400 g Rigatoni (or any pasta you prefer)
-
50 Olive oil (to add to sauce) plus extra for seasoning parts
-
salt and pepper to taste
-
100 g Goats cheese (optional)
-
Chilli Oil (optional to drizzle on when serving0
- Preheat your oven to 200℃
- Season the chicken with salt and pepper and a drizzle of olive oil and roast for 30 minutes.
- When cooked, remove meat from the bone and keep to one side for later.
- Put the peppers, chilli, cherry tomatoes and garlic (leave the skin on) on to a roasting tray.
- Season with salt and pepper and drizzle in a generous amount of olive oil.
- Roast for 20-25 minutes.
- Remove the seeds from the chili's and the skin from the garlic.
- Add the peppers, chili's, garlic, tomatoes and paprika to a food processor and blitz until smooth
- Gradually add a little olive oil as it blitzes to loosen ever so slightly.
- Add the almonds and pulse 3-4 times so that you keep the texture of the almonds.
- Cook off the pasta in heavily salted water as per the cooking instructions. When draining off the pasta keep about 100ml of the pasta water.
- In a pan on a medium high heat, add your chicken with all the juices that have run out from roasting.
- When the chicken is sizzling add the pasta and toss through the chicken.
- Then add your sauce and toss through again.
- Add a generous dash of the pasta water and toss through again, allow to reduce for a couple of minutes.
- Check seasoning and then serve immediately.
- Plate up the pasta, crumble on the goats cheese and drizzle over some chilli oil.
- Enjoy!
More from
Discover what else is on CooklyBookly