Spiced lamb meatball stew
Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays
Baked chicken arrabbiata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp oil
- 4 chicken legs
- 1 red onionsliced
- 1 red pepperdeseeded and sliced
- 1 heaped tsp chilli flakes
- 2 large garlic clovescrushed
- 200ml white wine
- 2 x 400g cans cherry tomatoes
- 3 oreganosprigs, plus extra to serve
- 150ml chicken stock
- 200g fresh spinach
- pinch of sugar
- 300g pasta
Nutrition: Per serving
- kcal589
- fat17g
- saturates4g
- carbs62g
- sugars14g
- fibre9g
- protein36g
- salt0.5g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.
step 2
Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season.
step 3
Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.
