AD Chicken and Pesto Orecchiette with Burrata and Crispy Chicken Skin🐓 Simple ingredients, a few little touches, and Waitrose quality. There’s only one No.1 by Waitrose🤍 Recipe (Serves 2): -Remove the skin from 2 chicken thighs in one piece, pat dry with kitchen paper and season lightly with a pinch of sea salt. Place between two sheets of parchment and weigh down with a tray, then bake at 200°C for 25 minutes until golden and crisp; if it isn’t crisp, remove the top parchment and tray, drain any excess fat and bake for a further 5–10 minutes, then cool on kitchen paper and crumble into shards. -Season the chicken thighs with ½ tsp salt, ¼ tsp cracked black pepper, 1 tsp garlic granules, 1 tsp paprika and 1 tsp olive oil, then pan-fry over a medium heat for around 7–9 minutes on each side until golden and cooked through, resting for 5 minutes. -Cut the chicken into cubes. -Blanch the spinach (50g) and basil (30g) for 10 seconds, cool in iced water and squeeze dry, then blend with 25g toasted pine nuts, 30g parmesan , 1 minced garlic, 1tsp lemon juice, salt and pepper, streaming in the chilled olive oil until smooth and glossy. -Cook orecchiette in salted water until al dente (reserve some pasta water). -In the same pan used for the chicken, soften 1 shallot for a couple of minutes, deglaze with 100ml chicken stock and reduce by half, then lower the heat and stir in the pesto, loosening with a ladle of pasta water until the sauce is silky. -Toss the pasta through the sauce and fold in the cubed chicken. -Plate with the burrata and finish with the crispy chicken skin shards and cracked black pepper. #chicken #HomeOfFoodLovers #pestopasta @Waitrose & Partners - @comedinewithbrie_