# Spiced chicken, pasta with peas and a twist on biscotti: three recipes from Guy Mirabella

The cookbook designer and former owner of Shop Ate Cafe & Store on Victoria’s Mornington Peninsula in Australia shares his seasonal, Australian take on his Sicilian heritage.

Sicilian cuisine has been infused with north African influences for centuries, using couscous, oranges, lemons, artichokes, rice, almonds, pistachios, cinnamon, saffron, sumac, nutmeg, cloves, sesame, and dried fruits. This recipe is a celebration of those flavors.

Serves **6-12**

- **3 tbsp extra-virgin olive oil**
- **12 boneless, skinless chicken thighs**
- **6 chicken legs**
- **1 cup (250ml) white wine**
- **6 garlic cloves, skins on, crushed**
- **2 walnut-sized pieces of fresh ginger**, sliced
- **1 tsp chilli flakes**
- **4-5 rosemary sprigs**, plus extra to serve
- **1 tsp fennel seeds**
- **1 tbsp ground coriander**
- **1 tbsp ground cumin**
- **1 tsp ground turmeric**
- **3 star anise**
- **3 cloves**
- **2 cardamon pods**
- **1 tsp smoked paprika**
- **1 cinnamon stick**
- **3 tbsp tomato paste** (concentrated puree)
- **2L (8 cups) chicken stock**
- **4 zucchini**, chopped into diamonds
- **1 cup (200g) Sicilian olives**
- **Salt and freshly ground black pepper**
- **Parsley sprigs**, to serve (optional)

**For the couscous**
- **2 cups (370g) couscous**
- **2 cups (500ml) boiling chicken stock or water**
- **2 tbsp finely chopped flat-leaf (Italian) parsley or mint** (optional)
- **½ cup (80g) pine nuts**, **toasted with ¼ tsp cumin and ¼ tsp smoked paprika** (optional)

Heat the oil in a large, heavy-based saucepan over a medium-high heat, then fry the chicken in batches until golden on both sides (about eight to 10 minutes), then set aside.

Deglaze the pan with the wine, scraping all the lovely bits from the bottom of the pan. Add the garlic, ginger, chilli flakes, rosemary, fennel seeds, ground coriander, cumin, turmeric, star anise, cloves, cardamon, paprika, cinnamon, and tomato paste. Give it a good stir – the liquid will be a gorgeous, deep orange-red.

Return the chicken to the pan, add the stock and bring to the boil. Reduce the heat to low, then simmer, covered, for about 20 minutes. Remove the lid and simmer for a further 20 minutes. Check the seasoning, add the zucchini and cook for five minutes more. Remove the pan from the heat and stir through the olives.

Combine the couscous in a large bowl with the boiling stock and stir vigorously to combine. Cover immediately with a tight lid or cling wrap to allow it to absorb all the liquid. After five minutes, fluff up the couscous with a fork, gently scraping across the top layer, then turn 45 degrees and fluff up the second layer. Repeat until you get to the bottom of the bowl. Mix through the herbs and toasted, seasoned pine nuts – or leave it plain if you prefer.

Serve the chicken with extra rosemary sprigs and parsley (if using) with the couscous on the side in a bowl.



‘So easy and quick to prepare.’ Photograph: Guy Mirabella/Hardie Grant Books

Radiatore pasta dressed simply with extra-virgin olive oil and butter, sprinkled with finely grated cheese and lots of pepper, is a favorite that always leaves me wanting more, but radiatore with peas comes a close second. Mushy peas with not-so-mushy peas for the top along with finely chopped dill, lemon, and a pinch of chilli flakes for a tangy, spiced edge leaves everyone going back for seconds. My grandbabies' favorite dish is any pasta with peas or pesto (or the two combined). It’s so easy and quick to prepare.

Serves **4-6**

- **½ cup (125ml) mild olive oil**
- **2 shallots**, finely chopped
- **1 celery stalk**, finely chopped
- **Dill**, small handful finely chopped, plus some small fronds to serve
- **1 tsp chilli flakes** (optional), plus extra to serve
- **Salt**
- **Black pepper**
- **5 cups (775g) fresh or frozen peas**
- **2L (8 cups) boiling water**
- **500g radiatore or other short pasta**
- **Juice of ½ lemon**
- **Freshly grated pecorino, to serve**

Heat the oil in a heavy-based saucepan over a medium heat, then add the shallots, celery, dill, chilli (if using), salt, and pepper. Fry until the shallots are translucent, about five to seven minutes.

Add 620g of the peas and cook over a low heat for 15 minutes, stirring occasionally. Add the boiling water and season with a pinch of salt. Cook, partially covered, for about 45 minutes. Mash the peas from time to time. By the end, the sauce should be a chunky puree.



A treasure to savour with every bite. Photograph: Hardie Grant Books

Bring a large saucepan of water to the boil, add salt, and cook the pasta until nearly al dente, then add the remaining peas. Drain the pasta and peas and return them to the pan. Add the lemon juice, season with pepper, and stir, then add the pea sauce and stir again.

Serve in individual bowls and top with the extra dill and chilli flakes, if using. Don’t forget a big bowl of grated pecorino for the table.
```