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Spaghetti With Chicken Mince & Yoghurt Sauce
BY Mahbir
Serves: 4 • DIFFICULTY: Easy
PREPARATION Time: 20 minutes
COOKING Time: 45 minutes
Ingredients
500 grams dried spaghetti
600 grams chicken mince
8 tablespoons virgin olive oil
1 medium-sized red onion, chopped
1 can chopped tomatoes
2 pickled red peppers, chopped
4 Mahbir Whole Cloves
2 allspice whole seeds
2 teaspoons dried basil
1 teaspoon table salt
freshly ground Mahbir Whole Tellicherry Peppercorns, season to taste
For the yoghurt sauce:
300 grams Greek yoghurt
1 teaspoon onion puree
2 tablespoons virgin olive oil
1 teaspoon red wine vinegar
table salt, season to taste
Mahbir Smoked Paprika Powder, season to taste
Instructions
- In a large, heavy-bottom saucepan, and over a high heat, add the olive oil and cook the chicken mince for about seven-to-eight minutes. Stir occasionally until browned.
- Add the chopped onion, whole cloves, and allspice seeds, and cook for a further five minutes.
- Add the chopped tomatoes, pickled red peppers, dried basil, salt, freshly ground pepper and 100 millilitres of water.
- Bring to a boil, and then reduce the heat. Place the lid on the saucepan, and whilst stirring occasionally, cook for a further 30 minutes.
- Prepare the yoghurt sauce by mixing all of the ingredients together in a bowl.
- In salted water, cook the dried spaghetti according to instructions on the packaging.
- Drain and whilst the spaghetti is still piping hot, immediately mix the spaghetti into the yoghurt sauce.
- To serve, place a large ball of spaghetti onto a plate, and then ladle a generous portion of the tomato and chicken mince sauce on top.