This one-pot wonder is a riff on the Sicilian pasta à la norma, combining the traditional aubergines, tomato sauce and basil with less traditional chicken legs. Even better: the oven does most of the work.
Serves
4
Chicken Leg
Aubergine
Cherry Tomatoes
Garlic Clove
Chilli Flakes
Dried Oregano
Olive Oil
TO SERVE:
Parmesan
Fresh Basil
Crusty Bread
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Kitty Coles
Kitty is a supremely talented cook and recipe writer. You can find her recipes here as well as in publications like the Irish Times, Gloss Magazine, and The Guardian. She divides her time between London, Dublin and Mallorca (where her parents live and dad grew up) and her food showcases seasonal ingredients with a splash of Mediterranean style. Kitty is a no-fuss, simple cook, who uses everyday ingredients to make delicious and easy recipes. You can find plenty more of Kitty's recipes in her cookbook: 'Make More With Less: Foolproof Recipes to Make Your Food Go Further'.
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Notes (1)
A
Amy W.
a month ago
Too many times I’ve gone to do a recipe and at the end it says ‘serve with…’ it would be so much more helpful to have serving suggestions as a section below the ingredients list so I don’t have to run to the corner shop last minute (thankfully I live in London)
Mob
a month ago
·Admin
Thanks for the feedback Amy – we've added crusty bread to the ingredients list!
Kitty Coles
Kitty is a supremely talented cook and recipe writer. You can find her recipes here as well as in publications like the Irish Times, Gloss Magazine, and The Guardian. She divides her time between London, Dublin and Mallorca (where her parents live and dad grew up) and her food showcases seasonal ingredients with a splash of Mediterranean style. Kitty is a no-fuss, simple cook, who uses everyday ingredients to make delicious and easy recipes. You can find plenty more of Kitty's recipes in her cookbook: 'Make More With Less: Foolproof Recipes to Make Your Food Go Further'.