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chicken tagliatelle with saffron recipe

Written on Saturday, November 5, 2016 | 7:00:00 PM



Serves : servings 

Ingredients : 
- 2 chicken legs, bone in and skin on
- 1 tbsp olive oil
- zest and juice of 1⁄2 lemon
- sprig of rosemary
- 25g raisins
- large pinch of saffron
- 250g tagliatelle
- sea salt and freshly ground black pepper

Preparation Method :
1) Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the chicken legs in a small roasting tin. Rub them with the olive oil, then season with salt and pepper. Sprinkle over the lemon zest and juice, then tuck the rosemary sprig underneath. Add 150ml of water to the roasting tin.

2) Roast the chicken legs in the oven for 30–35 minutes, until the juices run clear when a skewer is inserted into the flesh and the meat comes away from the bones easily.

3) Meanwhile, put the raisins in a small bowl with the saffron. Cover them with just-boiled water and leave them to infuse for half an hour. Cook the pasta in a large pan of boiling, salted water, according to the packet instructions – it should take 10–12 minutes.

4) When the chicken is cooked through, remove it from the oven, cover and leave it to stand for 10 minutes. Pull off all the meat, including the skin, and discard the bones. Set the meat aside.

5) Add the saffron, raisins and their soaking water to the roasting tin and set it over a low heat. Simmer, while stirring, so the juices combine, then check the seasoning. Drain the pasta and pour the pan juices over it, then stir in the chicken. Serve immediately.

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