Thursday, November 25, 2010
Belgian spaghetti chicken
We were living in Belgium in 1972 when I was 2 and mum still uses some of the recipes she learnt back then. This is my favourite. It contains beer and gives the dish a lovely taste. I actually don't drink alcohol, even though I don't mind the taste, as it one of many things I have given up diet wise and don't miss. The dish has a hint of the taste but without the alcohol. Josh loves this dish and says "yum" everytime he eats it.
The recipe is flexible as far as getting the exact ratios of ingredients. But the following is a rough guide. Just double up to get larger batches:-
50g of Angel Hair Pasta
100g of chicken thigh.....
Brown an onion in some oil.
Add 400g diced chicken and cook for a few minutes
Add tin of beer and tomatos
Add 1 Tablespoon Tomato Paste
1 1/2 stock cube of your choice
1/2 Tablespoon sugar (to balance out the acidity)
1 Handful chopped parsely
Bring to the boil, cover, turn down heat and simmer for 20min
Add 200g angel hair pasta broken up into chunks, turn up heat and wait for it to boil, making sure that the pasta is not stuck together. Cover and leave to boil for 2min only. Turn heat off and leave for about 30min for the pasta to absorb all the juices. Turn occasionally to stop the pasta from clumping together.