Nigella Lawson shared one “delicious” and “simple” recipe to use up leftover roast chicken. The popular dish pairs leftover chicken and tagliatelle with fresh parsley and pinenuts, making it ideal for spring.
Those who tried it said it tastes “incredible”, with one home chef adding it has now become a staple after a Sunday roast. Nigella praised fellow chef Claudia Roden for introducing her to the recipe, adding that her “gratitude is immeasurable”. The TV personality explained: “It is such a crucial part of my life. And it’s very simple: you roast a chicken, and then tear off the meat and golden skin and toss through a pile of tagliatelle along with sultanas, pinenuts, rosemary and parsley.”
First thing’s first, you need to save the juices from the roasting tin to make the sauce. Then take the meat off the bone along with the “glorious burnished skin”, before cutting or tearing it apart.
To make the sauce, add the roasting juices to a saucepan and mix in finely chopped rosemary, sultanas and pinenuts. Simmer the mixture while you are cooking the tagliatelle.
Once the pasta is cooked and drained, Nigella then tossed it with the sauce and chicken pieces in a large warmed bowl, adding extra virgin olive oil and chopped parsley.
If you are cooking it the day after the roast dinner, you may want to reheat the chicken separately.
Even though Nigella advises against making it ahead, leftovers can be stored and covered in the fridge for up to three days and eaten cold.
One home chef said: “This is now a staple in my recipes. I adore this and normally make it the day after I have a roast chicken dinner. It is just delish.”
Another US fan added: “This was one of the most incredible pasta dishes I have ever tasted. Some arugula (rocket) folded in at the end gives a nice layer of leafy spice.
“Thank you so much for this! It’s almost unfair to my NYC neighbours to cook something that smells this good.”
