400 grams boneless chicken thighs, skin off
sea salt and ground pepper
olive oil to level 5
1 onion, thinly sliced
2 cloves garlic, crushed
¼ teaspoon chilli flakes
3 anchovy fillets, chopped
2 teaspoons dried tarragon
2 tablespoons capers
20 black olives, pitted
2 x 400 gram tins Italian whole cherry tomatoes
400 grams dried spaghetti, cooked and hot
Parmesan cheese for grating
fresh basil leaves
olive oil for drizzling
To cook: Remove the paddle from the bowl. Add the oil and the onion, garlic, chilli, anchovies, tarragon and the capers. Close the lid. Press the bottom heating element button and set the power to level to 4. Set the timer for 5 minutes.
Press the on/off button. Cook stirring occasionally.
Cut the chicken into 2cm wide strips and add to the bowl, turning to coat in the onion mixture. Close the lid and set the timer for 7 minutes. Press the on/off button.
Add the olives and tomatoes and stir everything together. Close the lid and set the timer for 15 minutes. Cook stirring occasionally until the sauce has reduced and the chicken is cooked through.
To serve: Divide the hot spaghetti between shallow bowls and top with the sauce. Grate over Parmesan, a grind of pepper and a few basil leaves. Drizzle with a little olive oil if desired.
For more information on the Multifry visit De’Longhi.