Chile-Garlic Chicken With Spinach Pesto Pasta

• 份量: 6 servings
• 總時間: 30 minutes

食材

1/2 teaspoon ancho chili powder

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt

5 garlic cloves, peeled and finely grated on a microplane

2 tablespoons extra-virgin olive oil

8 boneless, skinless chicken thighs (about 1 ¾ lbs)

4 cups well-packed spinach

1/2 cup toasted hazelnuts, divided

2 ounces finely shredded parmesan

1/3 cup coarsely snipped chives

1 cup extra-virgin olive oil

Kosher salt and freshly ground pepper, to taste

8 ounces orecchiette pasta

1 1/2 - 2 cups cherry tomatoes, sliced into halves

Flaky salt

步驟

Make the marinade: Stir the garlic, oil, salt, and spices together into a uniform paste. Pat the thighs dry and arrange them on a tray. Spread the mixture to coat the top side of each thigh. Set aside as you make the pesto.

Rinse spinach and toss in a colander. In the bowl of a food processor, combine the spinach, ⅓ cup hazelnuts, parmesan, chives, and olive oil and pulse until it resembles a lush paste. Taste, and season with a pinch of kosher salt and black pepper as needed. Transfer the pesto to a pint-sized wide-mouth jar with a lid and seal. Refrigerate if not using straight away—this step can be done up to 3 days in advance.

Bring a large pot of salted water to a boil and cook orecchiette according to package instructions for al dente. Use a slotted spoon to transfer pasta to a heat-proof bowl. Drizzle a small amount of olive oil onto the pasta, toss to prevent sticking, and allow to cool as you cook the chicken.

Heat a large cast iron pan until hot over medium-high heat, then arrange 3 to 4 pieces marinade side down. Sear undisturbed for 3 to 4 minutes, or until thighs turn opaque around all edges.

Turn thighs to the second side and sear for 2 minutes further or until a food thermometer reads 160°F, then transfer to a platter to rest. Repeat with remaining thighs until all have been seared.

Toss half the pesto with the pasta to thoroughly coat, then transfer the pasta to a large serving platter. Slice chicken into ¼-inch-thick slices across the grain and arrange onto pasta, adding any accumulated juices. Scatter tomatoes around. Crush remaining hazelnuts with the flat of a chef’s knife and sprinkle them over all. Season with freshly ground pepper and flaky salt, and eat at once.