• 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 8 chicken thighs, boned, skinned, cut into cubes
  • 2 garlic cloves, finely chopped
  • 1 teaspoon smoked paprika
  • ¼–½ teaspoon dried crushed red chillies, to taste
  • 400 g (13 oz) can chopped tomatoes
  • 250 ml (8 fl oz) chicken stock (see page 10)
  • 375 g (12 oz) macaroni
  • large handful rocket leaves, to garnish
  • parmesan cheese, grated or shaved, to serve (optional)
  • salt and pepper

Heat the oil in a large saucepan, add the onion and fry for 5 minutes, stirring occasionally until softened. Add the chicken and fry for 5 more minutes until lightly browned.

Mix in the garlic, paprika and dried chillies and cook for 1 minute, then stir in the tomatoes, stock and a little salt and pepper. Bring to the boil, then cover and simmer for 25 minutes until the chicken is tender.

Meanwhile, half-fill a second pan with water, bring to the boil, then add the macaroni. Simmer for 10–12 minutes until just tender, then drain.

Stir the macaroni into the sauce and reheat if needed. Spoon into shallow bowls and garnish with the rocket leaves. Serve with grated or shaved Parmesan, if liked.

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