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Treya
Chicken with Pasta
Preparation info
- Difficulty
Easy
Appears in
Published 1986
A filling dish described to me by an aunt in Paris, the origin of which I was thrilled to discover in al-Baghdadi’s medieval cookery manual. In Egypt, spaghettini, which are thinner than spaghetti but not quite as thin as vermicelli, were used to prepare this dish, but spaghetti, tagliatelle or other pasta can also be used.
Ingredients
1 - Salt and black pepper
1 - Juice of
Method
Prepare the chicken according to the recipe for sofrito, seasoning it with salt and pepper, and flavouring with 1 cardamom pod (cracked to release the flavour from the seeds) and lemon juice. Simmer gently, covered, in a little oil and about 1 teacup water until very tender, turning it over occasionally. When cooked, bone the chicken, discarding the ski