Each serving contains approximately 500 kcal.
Ingredients
Serves 2
- 1 small red onion
- 1 red pepper
- 1 garlic clove
- 2 fresh oregano sprigs (1 teaspoon dried – 5g)
- 2 teaspoons rapeseed oil (10g)
- 2 skinless chicken thighs (bone in) (250g)
- 1 teaspoon dried chilli flakes
- 400g tin cherry tomatoes
- 150g baby spinach leaves
- 150ml chicken stock (made from a stock cube - reduced sodium)
- 80g wholewheat spaghetti
- salt (optional) and freshly ground black pepper
Method
- Preheat the oven to 180°C/350°F. Cut the red onion in half and peel, then slice. Remove the core from the pepper and cut into slices. Trim and peel the garlic clove and then crush to a paste. If using fresh oregano, take the leaves off the stem and chop.
- Heat a casserole dish over a high heat. Add the oil and add the chicken thighs, presentation side down. Cook for 5 minutes until golden brown. Using a tongs, transfer the chicken to plate and set aside until needed.
- Add the onion and red pepper to the casserole dish, then reduce the heat to low and sauté for 10 minutes until softened and just beginning to pick up a bit of colour around the edges. Stir in the garlic and chilli flakes and cook for another minute.
- Tip the tomatoes into the onion mixture with the stock and add most of the oregano, reserving a little to garnish. Season lightly with salt (optional) and freshly ground black pepper. Nestle the chicken into the casserole and bake (without a lid) for 35-40 minutes until the chicken is cooked through and tender. Test with a sharp knife to ensure the juices are running clear.
- Remove the chicken from the casserole and set aside on a small plate to rest covered with foil. Fold in the spinach in two batches – the heat of the tomato mixture will cook the spinach in minutes.
- About 15 minutes before the chicken is going to be ready, bring a large pan of water to the boil with a pinch of salt (optional). Add the spaghetti and cook for 8-10 minutes until tender. Drain in a colander.
- Arrange the spaghetti on plates and place the chicken Arrabbiata on top. Scatter over the reserved oregano, if using fresh to serve.
