Shelina Permalloo’s peri peri chicken pasta
As this Sunday evening sees the beginning of Ramadan, Shelina Permalloo will be whipping up a hearty dish perfect for breaking your fast - her spicy peri peri chicken linguine.
Peri peri chicken linguine with a green goddess salad
Serves: 4
Ingredients
3 chicken thighs, thinly slicedSalt and pepper1 tbsp peri peri seasoning, plus an extra ½ tsp2 tbsp olive oil 4 cloves of garlic , crushed2 spring onions, sliced 300ml double cream 250g spinach400g dried linguine, cooked according to packet instructions and drainedZest of 1 lemon, juice of halfHandful of coriander to garnish
For the Green Goddess salad: 2 baby gem lettuce2 raw broccoli 10 raw sugar snap peas½ green pepper 1 cucumber10g fresh coriander10g fresh mint Salt and pepper to tasteJuice of 1 lemon 3-4 tbsp olive oil Pinch of sugar
Method
1. Season the sliced chicken thighs with salt, pepper and ½ tsp peri peri seasoning then fry off in a large pan with a little oil until browned.
2. Add the spring onions and garlic and cook for a few minutes until fragrant. Add 1 tbsp of peri peri seasoning, pour in the double cream and spinach, and cook until the sauce thickens, covering with a lid to wilt the spinach.
3. To make the salad, finely chop all the veg to the same size and place in a bowl. Combine the olive oil, lemon juice, salt and pepper, and sugar, and pour the dressing over the chopped vegetables. Mix thoroughly to coat.
4. Transfer the cooked linguine to the pan and stir through with the lemon juice and zest. Garnish with coriander and serve with the Green Goddess salad.