Chicken with spaghetti and chilli

Serves 4
Cooking time: 50 minutes


  • 8 Grain Field Chickens Chicken Drumsticks
  • 60ml (¼ cup) olive oil
  • 45ml (3 tbsp) butter
  • 3 garlic cloves, finely chopped
  • 1 green chilli, seeded and finely chopped
  • 10ml (2 tsp) dry oregano
  • 10ml (2 tsp) dry Rosemary
  • 6 fresh tomatoes, blanched, peeled and finely chopped
  • Salt and freshly ground black pepper, to taste
  • 500g Spaghetti
  • 60ml (¼ cup) Parmesan, freshly grated


  1.  Preheat the oven to 180°C and line a baking tray with baking paper, put the chicken pieces on top of the paper and drizzle with 45ml (3 tbsp) of the oil and roast until cooked through and golden
  2.  In the meantime, heat the remaining oil and butter in a large pot and sauté the garlic and chilli for a few minutes.
  3.  Add the tomatoes and herbs and season. Cover and cook for 30 minutes.
  4.  Carefully place the chicken into the tomato and continue to cook for a further 10 minutes.
  5.  Cook the spaghetti in plenty of salted boiling water until al dente. Drain.
  6.  Toss the sauce through the pasta and serve while still hot sprinkled with the Parmesan.