Spicy chicken thighs with gluten-free black pepper-flavoured millet pasta and roasted vegetables are a quick dish that takes only 20 minutes to prepare. You can make it with various vegetables that you have available in the fridge and enjoy a healthy, nutritious and tasty meal.
Ingredients:
- Coconut fat or other vegetable oil of choice
- Vegetables (for example, green and red peppers, leeks, and zucchini)
- Chicken thighs
- Smoked paprika powder,
- Salt (Himalayan Pink Salt Viva la Gaia)
- Pepper
- A little honey
- Parmesan
- 200 g gluten-free Millet Pasta Fusilli Black Pepper
Spicy chicken thighs with gluten-free black pepper-flavoured millet pasta and roasted vegetables are a quick dish that takes only 20 minutes to prepare.
Preparation
First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.
Cut the vegetables into pieces and fry them in a wok in coconut fat. Season to taste and pour 100 to 200 ml of the pasta-cooking water over the vegetables at the end.
Season the chicken thighs with salt, pepper, smoked paprika and honey. Bake the thighs in a hot air fryer. If you don't have the hot air fryer, fry them slowly in a pan with a bit of fat until they have a crispy brown crust.
In the end, serve the pasta, vegetables and chicken thighs together. To taste, serve the dish on the plate with a bit of Parmesan cheese.
Bon Appetit!
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