Recipe by Melissa Thompson + photography by Alice Bennett
Serves 4
Spices aren’t used enough with pasta, in my opinion. And while I appreciate the addition of chicken to pasta is seen as sacrilegious, this recipe makes for a brilliant mid-week meal when all you want is something tasty that doesn't require too much effort, or thinking. This dish riffs on Jamaican curry chicken, and can be enjoyed by the whole family - but maybe leave out the scotch bonnets if kids are getting involved.
Radiatori is my favourite pasta shape - its nooks and crannies hold sauce so well and it’s just a really fun shape.
Ingredients
1tsp pimento berries
1tsp cumin seeds
½ tsp fenugreek seeds
½ tsp coriander seeds
½ tsp black peppercorns
1tsp ground turmeric
½ tsp smoked paprika
1tsp cumin seeds
½ tsp fenugreek seeds
½ tsp coriander seeds
½ tsp black peppercorns
1tsp ground turmeric
½ tsp smoked paprika
4 skinless and boneless chicken thighs
2 spring onions, finely sliced
2 sprigs of thyme
2 garlic cloves, minced
¼ scotch bonnet, finely chopped (optional)
160ml coconut cream
100g frozen sweetcorn
Sea salt flakes
Extra virgin olive oil
Northern Pasta Radiatori
Garnish: 1 thinly sliced spring onion
Method
2 spring onions, finely sliced
2 sprigs of thyme
2 garlic cloves, minced
¼ scotch bonnet, finely chopped (optional)
160ml coconut cream
100g frozen sweetcorn
Sea salt flakes
Extra virgin olive oil
Northern Pasta Radiatori
Garnish: 1 thinly sliced spring onion
Method
Toast all the spices in a dry frying pan apart from the turmeric and smoked paprika. Once fragrant and starting to smoke, remove from the heat and add the turmeric and smoked paprika.
Blend to a powder in a spice grinder or pestle and mortar.
Dice the chicken thighs into 1cm strips and add to a bowl. Mix in 1.5tbsp of the spice mix, and a pinch of salt. Drizzle in a little olive oil and mix together until fully coated. Leave for 10 minutes.
Heat olive oil in a pan over a medium heat with a drizzle of olive oil and fry the chicken pieces for 10 minutes until brown all over.
Remove from the heat and add the spring onion with 1tsp of the spice mix. Fry for 5 minutes, then add the garlic, thyme and scotch bonnet, if using, and cook for a further 5 minutes, and then return the chicken to the pan and stir to combine. Add the coconut cream.
Bring a pan of salted water to the boil. Add the rigatoni and cook according to the instructions. Drain off the pasta, reserving a little of the cooking water and add that to the chicken.
Add the sweetcorn, heat through and taste for seasoning. Combine the pasta with the sauce and serve.
Garnish with the remaining spring onions.
Blend to a powder in a spice grinder or pestle and mortar.
Dice the chicken thighs into 1cm strips and add to a bowl. Mix in 1.5tbsp of the spice mix, and a pinch of salt. Drizzle in a little olive oil and mix together until fully coated. Leave for 10 minutes.
Heat olive oil in a pan over a medium heat with a drizzle of olive oil and fry the chicken pieces for 10 minutes until brown all over.
Remove from the heat and add the spring onion with 1tsp of the spice mix. Fry for 5 minutes, then add the garlic, thyme and scotch bonnet, if using, and cook for a further 5 minutes, and then return the chicken to the pan and stir to combine. Add the coconut cream.
Bring a pan of salted water to the boil. Add the rigatoni and cook according to the instructions. Drain off the pasta, reserving a little of the cooking water and add that to the chicken.
Add the sweetcorn, heat through and taste for seasoning. Combine the pasta with the sauce and serve.
Garnish with the remaining spring onions.
