Baked chicken arrabbiata

Nutrition and extra info

  • Freezable
  • Healthy
  • Nutrition: Per serving

  • kcal589
  • fat17g
  • saturates4g
  • carbs62g
  • sugars14g
  • fibre9g
  • protein36g
  • salt0.5g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp oil
  • 4 skin-on chicken legs
  • 1 red onion, sliced
  • 1 red pepper, deseeded and sliced
  • 1 heaped tsp chilli flakes
  • 2 large garlic cloves, crushed
  • 200ml white wine
  • 2 x 400g cans cherry tomatoes
  • 3 oregano sprigs, plus extra to serve

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 150ml chicken stock
  • 200g fresh spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 300g pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…

  • Method

    1. Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.

    2. Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season. 

    3. Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.

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