Tandoori Turmeric Tagliatelle with Crispy Curry Chicken Thighs

Serving Size: 4-6

Ingredients:

1 lb. Pappardelle's Tandoori Turmeric Tagliatelle
8 large bone-in, skin-on, chicken thighs
1 tbsp. Bella Sol California Extra-Virgin Olive Oil
1 teaspoon yellow curry
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon allspice
¼ teaspoon chili powder
¼ teaspoon ground coriander
Pinch of ground cardamom
Pinch of ground cinnamon
Pinch of ginger

Instructions: 

  1. Preheat oven to 425 degrees.
  2. Combine all dry spices in a bowl and mix well.
  3. Wrap a baking sheet in foil and place chicken thighs onto the foil. Brush olive oil on both sides of chicken thighs. Rub the spice mixture on both sides ensuring the chicken is well coated. Bake the chicken for 50 minutes, or until tender. Once done, remove from oven and let rest for 5 minutes.
  4. When the chicken is nearly done, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain.
  5. Toss the pasta with olive oil and top with chicken and spoonful of oil/spice mixture left on the baking sheet. Serve and enjoy!