Is it just me or have we been cooking a lot of pasta lately...?
As the title implies, the main ingredient in this dish is chicken. Kelv prefers thighs as they are less prone to becoming dry when cooked compared to breasts, but I'm pretty sure it'd work with whatever part of the chicken you fancy. Cut the meat into cubes (or bite sized portions). And the rest of the ingredients:
Chopped coriander. Just a little, but again, optional. Sorry about the blur picture, hungry Aggie doesn't have very steady hands. Neither does full Aggie actually when you think of it..
A couple of spices and tomato paste...
And enough cooked pasta to feed two hungry people!
To start the regular chopped garlic and onion is added to hot oil, and the chicken added once the onion starts turning translucent. Then, add bay leaves, chicken stock in water, fennel seeds and sumac.
Once it starts looking something like this, add the tomatoes.
Mmm...tomatoes. Tangy. Mix it around for a few minutes and when the tomatoes start to lose shape and become one with the sauce (haha), add two to three spoonfuls (or fork fulls) of tomato paste.
Stir...
And we're done!
Season with salt (and pepper) to taste, but I didn't need to tell you that, did I? Serve on top of cooked spaghetti, take fork and dig in! Of course if you're like me and violate anything with pasta and tomato based sauces with cheese then go ahead and do that too. While its hot, so that the cheese melts and becomes all stringy....yumm.
