Moroccan Chicken Pappardelle
Difficulty Factor: Moderate
4 organic or corn fed chicken breast
Funky Chef tangine spice
400 gms fresh pappardelle pasta
1 quarter preserved lemon
50 gms black pitted olives
4 dates, pitted and roughly chopped
1 spanish onion
4 cloves garlic
1/2 bunch fresh parsley
2 glasses white wine
200 ml Funky Chef spicy tomato sauce
100 ml olive oil
salt and pepper
Pre-heat oven to 125 degrees.
Boil large pan of salted water.
Slice the chicken into 5 even strips and season generously with tangine spice. Gently seal the chicken in moderately hot pan with some olive oil. Remove chicken from pan, place in oven for 20 minutes.
Add onions, garlic and preserved lemon to pan and gently cook with 1/2 of the parsley for 3 - 4 minutes. Add white wine, olives and dates and simmer until wine is reduced by 1/2. Add Funky Chef spicy tomato sauce and simmer for 5 minutes. Season to taste with salt & pepper.
Drop pasta into salted water with 50ml of olive oil and gently stir occasionally until pasta is cooked. Drain pasta and arrange in middle of large bowl.
Add remaining parsley and 50 ml olive oil to pasta sauce and spoon sauce over pasta and arrange the chicken on top. Serve immediately!