
Cypriot-style pasta & chicken
https://www.coop.co.uk/recipes/cypriot-style-pasta-and-chicken
Try this really simple Turkish Cypriot dish
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 61g
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Ingredients
- 750g pack Co-op British chicken thighs
- 200ml chicken stock, made with 1 stock cube
- 2 tbsp Co-op olive oil
- 320g Co-op Irresistible penne rigate
- 120g Co-op halloumi, finely grated
- 1 tsp dried mint
- ½ tsp freshly ground black pepper
- Mint leaves, to garnish (optional)
- 115g pack Co-op babyleaf salad and lemon wedges, to serve
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the chicken thighs in a large pan then pour in 3 litres cold water
- Bring to the boil, then add the stock and simmer for 45 mins
- Remove the chicken with a slotted spoon and pat dry with kitchen paper, then put in an ovenproof dish
- Drizzle with the oil and season, then roast for 15 mins, until the skin is crispy
- Meanwhile, bring the broth back up to the boil
- Add the pasta, then cook according to the pack instructions
- In a large bowl, combine three-quarters of the halloumi with the mint and pepper
- Transfer the pasta to the halloumi bowl with a slotted spoon and stir to combine
- Top with the chicken, then sprinkle with the reserved cheese, and mint leaves if using
- Serve with the salad and lemon wedges
This recipe is from Meliz Cooks