Yotam Ottolenghi's Chicken and Spaghetti Is My Go-To for Busy Weeknights

My easy trick shortens the cooking time by two-thirds. Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. Yotam Ottolenghi’s one-pan recipe delivers bold, layered flavors with minimal ingredients. A simple swap to boneless chicken thighs cuts cooking time by a third. Crispy breadcrumbs and Parmesan add a satisfying crunch to the dish. On busy weeknights, I turn to quick and easy recipes that lean on pantry staples and can be made in one pot. Most of the time, that means a simple pasta dish. And lately I’ve been particularly smitten with Yotam Ottolenghi’s one-pan crispy spaghetti and chicken fromOttolenghi Test Kitchen: Shelf Love. True to Ottolenghi’s style but slimmed down and simplified, this recipe uses smart techniques to coax so much flavor from just a handful of ingredients. My Smart Weeknight Trick: Use Boneless Chicken Thighs As written, the recipe takes 1 hour 30 minutes to make, but I’ve made it many times with a smart ingredient swap, and am pleased to tell you that it is possible to make in under an hour. My secret?Swap out bone-in, skin-on chicken thighs for boneless chicken thighs. Since boneless chicken thighs cook relatively quickly, you don’t have to cook them in the oven. This cuts down on cooking time from 30 minutes to just 10 minutes. Just make sure you look for boneless thighs with the skin on for more flavor. Related Stories Another Reason To Love This Recipe: It’s Made for Multitaskers The recipe is laid out to help you multitask. Prep the onion and garlic while the chicken browns and

My easy trick shortens the cooking time by two-thirds.