Crispy, golden chicken over creamy ptitim pasta is pure comfort food — crunchy on the outside, silky and rich underneath. The spinach and cherry tomato cream sauce comes together in minutes while the chicken fries. If you love this style of dinner, try our Creamy Chicken and Mushroom Ptitim Pasta or our Creamy Chicken and Mushroom Pasta.
Ingredients
- 600 g chicken thighs (fillet)
- 2 eggs
- Breadcrumbs
- Flour for dredging
- Pepper mix and salt
- Ground coriander
- 400 g ptitim (Israeli couscous)
- 200 g spinach
- 200 g cherry tomatoes
- 200 ml cream
- 2 garlic cloves, minced
Instructions
- Wash the chicken thighs, cut, pound lightly, and rub with spices.
- Dredge in flour, then beaten egg, then breadcrumbs.
- Fry in a skillet until golden and crisp.
- Cook the ptitim according to the package.
- Sauté the spinach and halved cherry tomatoes, add the cream and garlic, and bring to a boil.
- Serve the crispy chicken over the ptitim with the creamy sauce spooned around.
Tips
- Pound the chicken evenly so it cooks through without drying out.
- Keep the breaded chicken crisp by serving the sauce around it, not over it — for more chicken dinner ideas, browse Serious Eats.
- Cook the ptitim just until tender; it will keep absorbing sauce as it sits. For safe chicken cooking temperatures, see the food safety guidance from the USDA.
Nutrition
Nutrition (per 100 g): 98 kcal, protein 4.9 g, fat 1.4 g, carbs 16.2 g.