Spaghetti Chicken Parmigiana

This is a version of the Chicken Parmigiana recipe posted recently, so this is something of a recap.

Made with the meat from two chicken drumsticks, an onion, tomato passata, two cloves of garlic, and 75 grams of finely grated parmigiano reggiano cheese.  The one difference from the earlier recipe is the addition of four topped green finger chillies.

The chicken drumsticks were preroasted, and still with their skins, into which some sea salt had been rubbed. Both the skins and the flesh were decanted into a small saucepan, together with one diced onion, and a little sunflower oil. Stirfried for four minutes at a medium heat, after which 150g of tomato passata was added, along with the finger chillies.

Simmer for fifteen minutes under glass, with a little black pepper. After that, allow to cool a little for five minutes, and then decant into a tray suitable for grilling.

Grate the cheese into a bowl. Then shake the grated cheese over the surface of the grilling tray, ensuring an even spread (I used a dessert spoon for this). Leave to stand for five minutes while you fire up the grill.

Toast the cheese under the grill for seven to nine minutes (check the progress by eye). When the cheese has melted and browned, remove from the grill rack. Allow to cool for five minutes, then decant into a serving bowl.

Served with spaghetti, boiled with a little turmeric. Delicious!