Crispy and juicy roast chicken. Simple spaghetti yet like a professional chef.
IngredientsServes 4
- 4 chicken thighs
- 400 g spaghetti
- 1 red chili pepper
- 1 clove of garlic
- 4 tablespoons olive oil
- 3 fresh shiso leaves (perilla)
- 1 tablespoon brown sugar ginger syrup
- Sufficient amount of basil
- Sufficient amount of black pepper
- Sufficient amount of salt
InstructionsTemps total 25 min.
- Season the chicken with salt, black pepper, and brown sugar ginger syrup.
- Heat the olive oil in a cast-iron pot. Add finely chopped garlic and red chili pepper. Then sauté the chicken to make it crispy.
- Cook the spaghetti al dente.
- After cooking, mix the spaghetti with the remaining juices from cooked chicken in the cast-iron pot. Season with salt and pepper, then add the basil.
- Place the chicken on top of the spaghetti on a plate and garnish with thinly sliced shiso leaves to your liking.
