Chicken and Pasta Corniche

Chicken and Pasta Corniche Recipe from Egypt

Region / culture: Egypt | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Chicken and Pasta Corniche is a delicious and hearty dish that combines tender chicken with a flavorful tomato sauce and pasta. This recipe is perfect for a cozy family dinner or a special occasion.

History

The origins of Chicken and Pasta Corniche are not entirely clear, but it is believed to have originated in the Mediterranean region. The dish combines classic ingredients like chicken, tomatoes, and pasta in a rich and savory sauce.

Ingredients

1 large chicken, cut into 8 pieces and skinned, about 5 lb (2.27 kg)
1 tbsp olive oil
2 large onions, finely chopped
2-3 garlic cloves, mashed
2 lb (907 g) ripe tomatoes, peeled, seeded and chopped (roma tomatoes are good for this)
0.5 cup dry red wine
1 tbsp wine vinegar
3 whole cloves
2 bay leaves
pinch of paprika
pinch of cinnamon
1 lb (454 g) pasta noodles, such as macaroni or other shaped pasta
0.25 cup freshly grated parmesan
salt and freshly ground black pepper to taste

How to prepare

Heat the olive oil in a Dutch oven or large pot and brown the chicken in batches over medium-high heat for 3–4 minutes per side. Remove the chicken and set aside.
Add the onions and garlic and sauté, stirring occasionally, until softened.
Add 1.67 cups of water, tomatoes, wine, vinegar, cloves, bay leaves, paprika, and cinnamon. Bring to a boil. Add the chicken, cover, and simmer until the chicken is tender and the juices run clear, about 45 minutes.
Remove the chicken and keep it warm. Discard the bay leaves and cloves from the sauce. Skim the fat from the sauce and set it aside.
Cook the pasta in a large pot of boiling water according to the package directions. Drain and stir it into the sauce. Heat through. Adjust seasonings if necessary. Serve the pasta with grated Parmesan and the chicken.

Variations

Add vegetables like bell peppers, zucchini, or mushrooms to the sauce for extra flavor and nutrition.
Use different types of pasta such as penne or spaghetti for a fun twist.

Cooking Tips & Tricks

To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).

- For a richer flavor, you can use chicken thighs instead of chicken breasts.

- Feel free to add your favorite herbs and spices to the sauce for extra flavor.

Serving Suggestions

Serve Chicken and Pasta Corniche with a side salad and crusty bread for a complete meal.

Cooking Techniques

Browning the chicken before simmering it in the sauce helps to seal in the juices and add flavor.

- Skimming the fat from the sauce helps to reduce the overall calorie content of the dish.

Ingredient Substitutions

You can use chicken broth instead of water for a richer sauce.

- Substitute white wine for the red wine if desired.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it and cook the pasta when ready to serve.

Presentation Ideas

Garnish Chicken and Pasta Corniche with fresh herbs like parsley or basil for a pop of color.

Pairing Recommendations

Pair Chicken and Pasta Corniche with a light and fruity red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken and Pasta Corniche contains approximately 400 calories.

Carbohydrates

Each serving of Chicken and Pasta Corniche contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chicken and Pasta Corniche contains approximately 12 grams of fat.

Proteins

Each serving of Chicken and Pasta Corniche contains approximately 35 grams of protein.

Vitamins and minerals

Chicken and Pasta Corniche is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains gluten from the pasta and dairy from the Parmesan cheese.

Summary

Chicken and Pasta Corniche is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals.

Summary

Chicken and Pasta Corniche is a comforting and satisfying dish that is perfect for any occasion. With its tender chicken, flavorful sauce, and al dente pasta, it is sure to become a family favorite. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a warm summer afternoon, and I was visiting my dear friend Eleanor in her quaint little cottage by the sea. We had spent the morning exploring the rocky shores and collecting seashells, and now we were sitting in her cozy kitchen, sipping on cups of tea and catching up on each other's lives.

As we chatted, Eleanor suddenly got up from her chair and disappeared into the pantry. A few moments later, she reappeared with a tattered old recipe book in hand. "I have something special to show you, dear," she said with a twinkle in her eye.

She opened the book to a page that was marked with a faded bookmark, and there it was - the recipe for Chicken and Pasta Corniche. Eleanor explained that she had learned this recipe from her grandmother, who had passed it down to her many years ago. She had made it for me once before, and I remembered how delicious it was - a perfect combination of tender chicken, al dente pasta, and a creamy sauce with a hint of lemon and herbs.

Eleanor insisted that I take a copy of the recipe with me, and I eagerly accepted. I carefully transcribed the ingredients and instructions onto a recipe card, making sure to include all of Eleanor's little notes and tips for making the dish just right.

When I returned home, I was eager to try my hand at making Chicken and Pasta Corniche for myself. I gathered all the ingredients - chicken breasts, pasta, cream, lemon, herbs, and a few secret spices - and set to work in my own kitchen.

The scent of sautéing chicken and garlic filled the air as I cooked, and I could already tell that this dish was going to be something special. I carefully followed the instructions, adding the cream and lemon juice to create a rich, velvety sauce that coated the pasta and chicken perfectly.

As the dish simmered on the stove, I couldn't help but think of Eleanor and her grandmother, and all the memories and traditions that were woven into this recipe. It was more than just a dish - it was a connection to the past, a link to the women who had come before me and shared their love of cooking and good food.

When the Chicken and Pasta Corniche was finally ready, I plated it up and took a bite. The flavors exploded on my tongue - the tender chicken, the perfectly cooked pasta, the creamy sauce with its tangy lemon and fragrant herbs. It was like a taste of summer on a plate, a dish that was as comforting as it was delicious.

I knew then that this recipe would become a staple in my own kitchen, one that I would make for family and friends for years to come. And every time I cooked it, I would think of Eleanor and her grandmother, and the bond that we shared through our love of food and tradition.

As I finished my meal, I felt a sense of contentment and gratitude. In that moment, I realized that recipes are more than just instructions for cooking - they are stories, memories, and connections to the past. And I was grateful for the recipe for Chicken and Pasta Corniche, and for the friendship that had brought it into my life.