Berbere-Spiced Crispy Skin Chicken & Vegetables with ZENB Macaroni Pasta
PREP TIME 15 minutes
COOK TIME 50 minutes
TOTAL TIME 65 minutes
Serving Size: 468g
|Amount per Serving*|
FEATURED IN RECIPE
This chef-created recipe brings together ZENB macaroni Pasta with berbere-spiced chicken and vegetables to elevate the taste of your next kitchen creation. High in protein, a source of fibre and high in vitamin A, this recipe is something that is sure to leave everyone happy.
- 4 teaspoons olive oil, divided
- tablespoon berbere spice, divided
- 226 g cubed butternut squash, cut into 1-1/2 inch pieces
- medium red onion, cut into 3/4-inch-thick slivers
- 113g rainbow baby carrots, halved lengthwise
- teaspoon each salt & ground black pepper
- bone-in skin-on chicken thighs
- box (340g) ZENB Pasta made from 100% Yellow Peas, uncooked
- small lemon, zested, juiced
- cup golden raisins
- coarsely chopped Italian parsley, plus additional for serving
Preheat oven to 220°C. Whisk 2 teaspoons each, oil and berbere spice in large bowl. Add squash, onions, and carrots; toss to combine. Combine remaining oil, berbere, salt & pepper in large resealable plastic bag. Add chicken to bag; seal and turn bag until chicken is well coated.2.
Heat large cast iron skillet on medium heat. Add chicken, skin-side down. Cook undisturbed, 6-8 min. or until skin is golden brown and crisp. Transfer chicken to clean bowl. Remove skillet from heat. Add vegetable mixture; return chicken to skillet atop vegetables. Bake 35-40 min. or until chicken is deep golden brown and cooked through (75°C).3.
Meanwhile, cook ZENB Pasta as directed. Drain, return to pot. Stir in lemon juice & zest, raisins and parsley. Serve pasta topped with chicken, roasted vegetables and additional parsley leaves.
Berbere spice plays a key role in Ethiopian cuisine. The spice blend is usually made with ground red chiles, ginger, fenugreek, coriander, cumin, cloves and cardamom. It is available in the spice aisle of well-stocked grocery stores or online.
For even more flavour, refrigerate chicken mixture in the resealable plastic bag overnight to marinate. Always discard any liquids that have accumulated during marinating for food safety. This recipe utilises the deep, even heat of a cast iron skillet to achieve a crispy skin on the chicken. Substitute any heavy bottom, oven-safe skillet for the cast iron pan.
Add extra crunch to this dish by sprinkling with 30g toasted slivered almonds before serving.