Best Amatriciana Chicken Traybake 971422 Recipes

AMATRICIANA CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don't like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.
• Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

CHICKEN AMATRICIANA TRAYBAKE

Steps:

• 1. Preheat oven to 160C fan-forced (180C conventional). 2. Add the olive oil, tomatoes, garlic, potatoes and chorizo to a large baking tray and use your hands to toss and coat everything in the oil. Pop in the oven for 45 minutes or until the tomatoes are softened and jam-like, and the chorizo is crisp, and its coloured oil has oozed. 3. Increase the heat to 180C fan-forced (200C conventional). Add the chicken thighs to the tray, nestled in among the tomatoes and potatoes, and add a good heft of salt and pepper. While the chicken is cooking, combine the canned tomatoes, thyme and white wine in a jug and give it a quick stir with a fork. Cook the chicken for 10 minutes, then working quickly, open the oven door and pour the tomato and wine mixture into the corner of the baking dish. Cook for a further 20-30 minutes or until cooked to your liking. 3. To serve, top with the herbs and more salt and pepper. Add the grated pecorino and serve.

PASTA AMATRICIANA

Steps:

• Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
• Drop the pasta into the boiling water to start the cooking process.
• Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
• Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

AMATRICIANA

Steps:

• Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
• Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
• Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
• Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.