Lemon Chicken with Pasta and Pumpkin Seeds

Ingredients for 2 servings:

• 2 Pollo Fino pieces (boneless chicken thighs with skin)
• salt and pepper to taste
• 2 tbsp Minos extra virgin olive oil for frying
• 1 small red onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 organic lemon, sliced
• 50 ml chicken broth
• 2 tablespoons fresh parsley, chopped
• 150 g tagliatelle
• 1 tablespoon pumpkin seeds
  
  
  

Preparation:

Difficulty level: Medium

Preparation time: 40 minutes

1. Season the Pollo Fino pieces with salt and pepper on both sides. In a pan, heat 1 tablespoon of Minos Extra Virgin Olive Oil for Frying and fry the chicken, skin side down, over medium heat until crispy and golden brown (about 5 minutes per side). Then remove the chicken from the pan and set aside.
2. In the same pan, fry the chopped onion and garlic slices in a little Minos Extra Virgin Olive Oil until soft and aromatic. Add the lemon slices and fry briefly.
3. Deglaze with chicken stock and simmer the sauce for about 5 minutes until it is slightly reduced.
4. Put the Pollo Fino back into the pan, sprinkle the chopped parsley over it and heat everything briefly so that the meat can absorb the flavors of the sauce.
5. In a separate pan, roast the pumpkin seeds without fat until they are fragrant and slightly crispy.
6. In the meantime, cook the tagliatelle according to the instructions on the packet and drain. Divide the pasta between two plates, arrange the lemon pollo fino on top and sprinkle with the roasted pumpkin seeds.