Chicken Mince Macaroni

"One has to be an idiot to speak badly of macaroni."
(~Italian Proverb)

We like our macaroni...with cheese or without cheese...actually most of the time without cheese! It keeps the meal light. If and when cheese is added, it is added to a sauce and doesn't drown or cap the pasta with its rich (but heavy) goodness!

This one here is a fusion recipe, made to suit out tastebuds. But trust me it is delicious. On second thought, mytbe, not to an Italian! But fusion cooking is good, it brings variety to the table. For me it's more important to bring to the table variety that is acceptable. After all, it isn't about showing off - it's about eating with enjoyment.

Macaroni, in my kitchen, is made with slight variations sometimes, but all are fusion, and all are equally appetising. And of course: easy, simple and wholesome!

Ingredients: For the mince:

Chicken mince......................................................1/2 kg 
Onions.................................................................1 chopped 
Garlic...................................................................4-5 cloves finely chopped
Ginger.................................................................1 Tbsp finely chopped 
Tomatoes............................................................2 chopped 
Green coriander..................................................a small bunch 
Rosemary............................................................1 Tsp (I used dry you could use fresh)
Coriander powder..............................................1 n ½ Tsp 
Red chilli pwdr...................................................acc to taste 
Salt acc to taste 
Extra Virgin Olive oil..........................................3 n ½ Tbsp

Green cardamoms............................................7 (use only the seeds) 
Fennel (saunf)..................................................1 heaped Tsp 
Pepper corns...................................................15-20 approx.                                
Grind these together in a mortar.

For the macaroni:

Macaroni......................................................2 cups 
Onion...........................................................1 chopped small 
Garlic...........................................................3 cloves chopped very small 
Tomatoes....................................................2, de-seeded and chopped 
Chilli flakes.................................................acc to taste
Oregano or mixed herbs in a ready-made pasta seasoning.......a sprinkle, I used dried herbs. Fresh is much better 
Olives (as much as you like) ......................sliced 
Capers.......................................................acc to preference.   

Time Saver: Pre chopped onions, pre-peeled garlic, ginger, and chicken mince instead of lamb.

Tip: You can use any mince: lamb, beef. However the cooking time increases with red meats.

Measure out the macaroni. Add some salt to water and put it to boil for the macaroni. Chop the garlic and ginger. Pound the green cardamom seeds, pepper and fennel, need not be too fine but it shouldn’t be so coarse as to come under the teeth with a vengeance!

Heat some olive oil and put in the garlic and ginger, after a few seconds drop in the chopped onions, lower heat to medium. (While this is getting done check the water for your macaroni, should be boiling, put in the macs and add a wee bit of vegetable oil. Check for salt)

Now raise the heat under the onions, which should be slightly brown on the edges and transluscent. Add the tomatoes and turn around a bit, add salt to release some of the juices. Lower to medium heat and add the Red chilli, coriander, and mixed spice. Turn it around to get it all mixed in well, lower heat, cover and allow to simmer.

(Hope you’ve been keeping an eye on the macaroni. It should be just right by now, al dente, if it is, drain it out. Pour a wee bit of olive oil and shake it up so that they don’t stick)

Time to put the mince into the pan. Stir it in with the cooked spices and add the rosemary and green coriander. Sprinkle a bit of water, cover and allow to simmer, stirring occasionally. In the meantime:

Heat some olive oil in another pan. Put in chopped garlic, stir, after a couple of seconds add the chopped onions. Lower the heat.  (Check the mince. If the water has dried, check seasoning and we’re done here)

The onions and garlic in the other pan would be lightly brown so toss in the tomatoes. Stir, cover and allow them to soften on low heat. This gets done fast. Now add the chilli flakes, pasta seasoning and the cooked macaroni, mix gently into the tomato. Remove from stove. 

Put the mince into the macaroni add the sliced olives and capers, stir it in gently. Serve hot!

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