Caramelized Onion & Jerk Chicken Pasta

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Caramelized Onion & Jerk Chicken Pasta

14 Sep, 04:01 PM

Design with depth. Dinner with soul.

This signature pasta—equal parts heat, heart, and home—is just one of many dishes that come to life in Michael London’s beautifully appointed kitchen, powered by Miele.

Brought to life with Miele’s Combi-Steam precision, every bite reflects Michael London’s belief that design should not only be admired, but lived in. (Peek inside his space and you’ll see what we mean.)

Ingredients:

1 Onion – finely sliced
½ tbsp olive oil
½ tbsp butter
½ tbsp crispy chili oil
3–4 cloves garlic
1 tsp smoked paprika
A pinch of salt
A bunch of fresh parsley (stems & leaves finely chopped)
150 ml chicken or vegetable stock
150 ml heavy cream
10 g grated Parmesan
225 g uncooked spaghetti
12 chicken thighs
2 tsp traditional jerk seasoning

Preparation:

Heat the butter and olive oil in a large pan over very low heat. Add the sliced onions and cook slowly for 20–30 minutes, stirring regularly, until deeply caramelized. Remove from the pan and set aside.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve some pasta water when draining.
Season the chicken thighs with jerk seasoning. Preheat your Miele Combi Steam Oven to Combination Steam (Combi) mode at 210°C (410°F) with 50% steam intensity for roasting. Place the chicken thighs on a tray and cook for 25–35 minutes, depending on size, until the internal temperature reaches 75°C (165°F) in the thickest part. Once cooked, slice or shred the chicken as desired.
In the same pan used for onions, add the crispy chili oil, garlic, and smoked paprika. Sauté briefly over medium heat. Add the parsley stalks and a pinch of salt, cooking for 2 minutes until fragrant. Deglaze the pan with stock, scraping up any browned bits. Stir in the cream and remaining parsley leaves. Return the caramelized onions to the pan and bring to a gentle simmer.
Reduce heat to low, stir in Parmesan, then add the cooked spaghetti and jerk chicken. Toss to coat in the sauce. If needed, loosen with reserved pasta water.
Garnish with extra Parmesan and fresh parsley. Serve immediately.

Image by: Gillian Jackson