Stir-Fried Chicken Spaghetti
Stir-fried chicken spaghetti is a staple of Nigerian restaurant menus, and it shows how well pasta takes to a local seasoning style. The vegetables are cooked first with curry powder, thyme, ginger and garlic, then set aside while the chicken is seared, so each part keeps its own texture. A splash of chicken stock ties everything together before the spaghetti goes in.
Instructions
Warm a thin layer of vegetable oil in a large pan. Add the chopped onion, ginger and garlic, and cook for 2 minutes.
Stir in half of the stock cubes along with the curry powder, thyme and both sliced bell peppers. Cook for another 2 minutes, then lift the vegetables out of the pan and set them aside.
Put the chicken pieces into the hot pan and sear them until browned on all sides.
Bring a large pot of salted water to a boil and add the spaghetti.
Season the chicken with salt and the remaining stock cube. Cook for about 7 minutes, until no pink remains in the centre of the pieces.
Return the cooked vegetables to the chicken and pour in some chicken stock. Cook for about 6 minutes so the flavors come together.
Drain the spaghetti once it is cooked and add it to the pan. Toss well so the noodles pick up the seasoning, and serve hot.
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