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Tunisia
Pasta With Bharat-spiced Chicken And Vegetables

   

CONFECTION
To make the spice mix, using a mortar and pestle, grind rosebuds and chilli flakes until ground. Transfer to a small bowl and stir through turmeric and cinnamon. Set aside.
Heat 2 tbsp oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until soft. Add half the spice mix and cook, stirring, for 2 minutes or until fragrant. Transfer to a bowl. Add 1 tbsp oil to the pan, then increase heat to high. Working in 2 batches, cook chicken pieces, turning occasionally, for 7 minutes or until browned all over. Transfer to a plate and refrigerate until needed.
Reduce heat to medium, then add onion mixture to the pan. Add carrots and potatoes and cook for 3 minutes to coat with onion mixture. Stir in tomato purée, 1.5 litres water and split peas and bring to the boil. Reduce heat to low and simmer for 40 minutes or until peas are tender. Stir in chickpeas. Season with salt and pepper. Remove from heat.
Preheat oven to 180°C. Toss pasta with remaining 2 tbsp oil in a greased 4 litre-capacity deep baking dish. Ladle over the sauce to cover. Arrange chicken on top and scatter over remaining spice mix. Bake for 35 minutes or until pasta is al dente and chicken is cooked through. Stand for 5 minutes, then serve.

 



100 ml olive oil
2 onions, finely chopped
2 x 1 kg whole chickens, each jointed into 8 pieces
3 carrots, cut in half lengthwise and halved again
2 potatoes, peeled, halved
60 ml (¼ cup) tomato purée or passata
200 g (1 cup) yellow split peas
400 g can chickpeas, rinsed, drained
450 g quadrettini, hilopites or 450g fresh lasagna sheets cut into 1 cm squares
Bharat spice mix
1 tsp dried rosebuds
1 tsp dried chilli flakes
1 tbsp ground turmeric
1 tsp ground cinnamon

Recipe of: Pasta Consulted: 3841 times
 

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