Chicken & penne



When I make rabbit stew we all enjoy the pasta with the rabbit sauce. Once I must have added more stock than I should and it remained too watery instead of thickening it I removed the rabbit pieces ,added a bit more stock and then when it was boiling I put in the penne rigate. I did this copying it from an Arab recipe called Imbaqbaqa which is a watery stew or sauce made with meat & eggplant & tomatoe sauce and then it is thickened with pasta.

I then decided to do the same adapting the recipe and using chicken. It was a hit with my family and I have tried doing it using lamb as well. In the recipe I use ingredients usually used in rabbit stew and when cooking the aroma is that of rabbit stew in fact. Hope you will try it and please let me know if you do 🙂

This is a meal using just a pot to cook it.

  • Fry 2 sliced onions,
  • add 3 bay leaves ,
  • a teaspoonful  of cinnamon
  • a teaspoon of all spice ,
  • add 4 chopped carrots,
  • 4 cloves chopped garlic,
  • 750g chicken for this I used boned chicken thighs which I diced into bite size pieces.
  • Fry til cooked then add some worcestershire  sauce ,
  • 4 tablespoons tomato paste .
  • Add 2 litres chicken stock,
  • 5 medium diced potatoes ,
  • 1 tin peas or frozen peas,salt & pepper to taste and if you like it spicy add cayenne pepper.Let it boil then simmer .
  • Add 750g penne stir and cook til penne are cooked. The stock will reduce and thicken with the pasta. Serve with grated cheese.


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