Note! If you follow the weekly menu this dish is a part of, set aside 1/3 of the spaghetti and save the bones from the chicken thighs. They will be used in another dinners in this week's menu.
Ingredients
- 1 ½ dl water
- 1 ½ dl cream
- 1 handful kale
- 2 x chicken thighs
- 1 x yellow onion
- ¼ tsp chili flakes
- 300 g spaghetti
- 1 clove garlic
Method
- Serve the spaghetti
- Add minced kale to the pan and cook until it begins to shrink slightly, before adding the cream, water and the chicken thighs. Leave to simmer for 10 minutes.
- Mince the garlic and onion and fry in the frying pan in which you fried the chicken thighs, together with olive oil or butter.
- Cook the spaghetti according to the instructions on the package.
- Remove the chicken thighs from the frying pan.
- Fry the chicken thighs together with olive oil or butter for about 5 minutes on both sides.
- Season the chicken thighs with salt, pepper and chili flakes
