Chicken, Basil and Mozzarella Arrabiata

Chicken, Basil and Mozzarella Arrabiata

Chicken, Pasta | January 4, 2015 | By

Arrabiata is Italian for “angry”. Nothing like some midweek angry chicken right? This is a simple but intense dish. The recipe uses poached chicken but of course if you prefer to fry or bake it, that will work too. This will also work well with yesterday’s leftover chicken. 

 

Chicken, Basil and Mozzarella Arrabiata
Serves 2
Succulent poached chicken in an arrabiata sauce with mozzarella and basil.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
For the sauce
  1. 1 tin of chopped tomato
  2. 1 small tin of tomato puree
  3. Handful of cherry tomatoes (optional)
  4. Half an onion
  5. 3 cloves of garlic
  6. 1 fresh chopped chilli (or 1 tsp of chilli paste or flakes)
  7. Handful of fresh basil (or 2tbsp dried basil)
  8. Mini mozzarella balls or a ball of mozzarella chopped
  9. Olive oil
  10. Glug of red wine (optional)
For the chicken
  1. 2 chicken fillets
  2. 3 bay leaves
  3. 1 clove of garlic
  4. Squirt of lemon juice
To serve
  1. Pasta (fresh is the best but any type will do)
  2. Garlic bread
  3. Sea salt and cracked black pepper
  4. OPTIONAL- Red wine, sugar, cherry tomatoes,
To Prepare
  1. Bring a pot of water to the boil and add some sea salt, cracked black pepper, a peeled whole clove of garlic and the lemon juice and bay leaves. Turn down to a medium heat.
  2. Boil another pan of water with sea salt for the pasta.
  3. Finely chop the garlic, onion and chilli.
Poaching the chicken
  1. Place the chicken fillets in the flavoured water and turn to a low heat (about 2 on the hob). Cook at that temperature with the lid on for about 15 minutes.
  2. Remove from the heat and allow to stand with the lid on for 15 more minutes.
Making the sauce
  1. While the chicken is cooking, fry the garlic and onion in the olive oil over a medium high heat until soft. Add the chilli and cook for 1 more minute.
  2. Add the tin of tomatoes and tomato puree. Mix well, then season and add the basil. Add the red wine at this stage also if using. Bring to the boil then turn the heat to low. Once the chicken is ready tear it into shreds and add to the sauce. This will be fine until the rest is ready, just stir it occasionally.
Cooking the pasta
  1. Prepare the pasta as per the instructions on the pack. This is usually about 10 - 12 minutes for regular pasta and about 5 minutes for fresh pasta. If you're also making garlic bread, put it in the oven now!
To serve
  1. Add the mozzarella to the sauce and mix well. Serve the pasta immediately with the sauce and garlic bread.
Too hot?
  1. If you underestimated the heat of the chilli then add a spoon of sugar to calm the heat. The mozzarella will also help take the edge off the sauce.
Not hot enough?
  1. Ramp up the heat by adding extra chilli and garlic.
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Chicken Kievs with Mediterranean Wedges

chicKiev750

Chicken, Main Course | December 6, 2014 | By

This recipe takes a little more effort that the others but it is delicious. The garlic in the kievs really complements the garlic on the potatoes. A recipe for when you want to impress someone.
 

Chicken Kievs with Mediterranean Wedges
Serves 2
Delicious garlicky kievs served with lightly herbed potato wedges
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the Kievs
  1. 2 large chicken fillets
  2. 2 slices of smoked streaky bacon
  3. 1 large egg
  4. Breadcrumbs
  5. 2 tbsp of plain flour
  6. 1 large clove of garlic, crushed
  7. Handful of parsley, lightly chopped
  8. Chunk of butter (at room temperature)
  9. Sprinkle of cayenne pepper and black pepper
  10. Sunflower Oil
  11. 1 lemon
For the Wedges
  1. 3 large potatoes (or more if you're hungry), peeling and chopped into wedges
  2. Olive oil
  3. Handful of freshly chopped parsley
  4. I tbsp of oregano
  5. 1/2 tbsp each of chilli flakes and basil
  6. 2 cloves of garlic (crushed)
  7. Knob of butter
  8. Grated parmesan
  9. Salt and pepper to taste
You will also need
  1. Greaseproof paper
  2. A handful of toothpicks
To Prepare
  1. First make the garlic butter by mashing the garlic and the parley along with a sprinkle of black pepper and cayenne pepper. If your butter isn't salted (i.e. it's not Irish butter) add some salt too. Roll the mixture in clingfilm and put in the fridge to cool. Preheat the oven to 180º.
  2. Fry the rashers over a medium heat until crispy then drain on some kitchen paper.
For the Wedges
  1. Put the wedges in a large bowl and drizzle with olive oil. Season well with salt and pepper and toss to coat. Place in the oven on greaseproof paper and bake for 30 mins.
For the Chicken
  1. Start this step when the wedges have been on for about 15 mins. Slice into the thickest part of the chicken breast with a sharp knife to make a pocket. Stuff in some of the garlic butter we made earlier along with some broken up pieces of the crispy bacon. Seal the pocket with a toothpick or two.
  2. Heat a frying pan with about 3cm of sunflower oil. Arrange three plates for breading the fillets, one with the flour, the next with the egg and the last with the breadcrumbs. Lightly season the flour plate with salt and pepper and a small bit of parmesan. Coat your stuffed fillets in the flour, then egg, then breadcrumbs. Ensure the oil is sizzling hot then add the breaded fillets. Cook for a couple of minutes on each side until golden and crispy. Be careful, they burn quickly!
  3. Remove the fillets from the oil and place in the oven on some greaseproof paper. Bake for 12 minutes.
Finish the wedges
  1. Melt the knob of butter in a frying pan and add the herbs for the wedges. Remove the wedges from the oven and toss in this butter mixture. Place back on the greaseproof paper, sprinkling the wedges with parmesan. Return to the oven until the chicken is cooked through.
To serve
  1. Squeeze some lemon juice over the chicken kiev and the wedges. Add a lemon wedge to the plate and serve immediately.
Big date night?
  1. Reduce the amount of garlic in both the kievs and the potatoes if you're not sure your date likes garlic! Serve with a glass of ice cold white wine.
No lemon?
  1. Substitute in a lime, it'll work just as well!
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