Pasta With Roast Chicken, Currants and Pine Nuts

5.0(597)

by Julia Moskin

JewishDinner, Pastas, Main Course

Servings

6 servings

Total time

45 min

Calories / serving

1209 kcal

Ingredients (10)

serves

Instructions (4 steps)

01Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
02Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
03Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.

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Rich recipe — supports nutrition-aware planning.