Tagliatelle with Chicken from the Venetian Ghetto

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

This recipe comes from one of the best food books I’ve read, Claudia Roden’s The Book of Jewish Food. It is rather far removed from the sort of food I think of as typically Jewish over here, which might be comforting but lacks many of the other culinary virtues.

Of course you can use raisins: I prefer sultanas.


  • 1 chicken (a kg one will feed 4)
  • 2 tablespoons extra virgin olive


Preheat the oven to gas mark 4/180°C.

Rub the chicken with oil and sprinkle with salt and pepper, then place it breast down in a baking dish and put in the oven for 1–1/2 hours, until well browned, turning it over towards the end to brown the breast. It’s done when the juices r