Tuesday, February 07, 2012

Dirty Bird 'Sketti

I'm going to borrow an idea from a dear friend of mine over at Blether and post a recipe today. But not just any recipe...this is supper tonight! Hopefully I'll have the energy to make garlic bread too. The Dirty Bird 'Sketti idea came from Jacqueline and the garlic bread idea comes from Tammy.
So without further ado...

Guy Fieri's Dirty Bird 'Sketti
1/4 lb bacon, sliced into 1/4" pieces
1 tbls. ground ancho chili powder
1 tbls. ground cumin
1 tbls. ground garlic
2 tbls. dried thyme
1 tbls. dried oregano
1 teas. ground cinnamon
1 tbls. paprika
2 lbs boneless chicken, cut into 1/2" dice
3 tbls. butter
1 1/2 diced white onion (approx 2 med onions)
3 tbls. minced garlic
1/4 c. dry white wine
4 cups Marinara sauce
2 tbls. Worcestershire sauce
fresh black pepper
1 cup sliced green onion
1/2 c. chopped cilantro
2 tabls. finely shredded basil
1 lb. spaghetti

*In a large skillet over medium-high heat, cook the bacon until crispy. Transfer the bacon to a paper-towel lined plate and reserve the pan with the fat.
*In a small bowl, make a spice blend by mixing the cayenne, ancho chile, cumin, granulated garlic, thyme, oregano, cinnamon and paprika. Dust the mixture over the chicken pieces and toss to coat evenly. (Store the remaining blend in a tightly capped jar)
*Heat the bacon fat over medium-high heat. Add the chicken. Cook until browned on all sides, 10-12 minutes. Remove from the pan and keep warm.
*Melt the butter in the same skillet over medium-high heat, add the onion and cook 3 minutes. Add the garlic and cook until onion is translucent. Stir in the wine, scraping up any brown bits. Add Marinara sauce, Worcestershire and pepper. Simmer for 20 minutes.
*Add half the green onion, 1/4 cup of cilantro, the basil, chicken and bacon. Cook for 5 minutes to warm everything through.
*Meanwhile, bring a large pot of salted water to boil. Cook the spaghetti al dente. Serve the sauce over the spaghetti in a serving bowl and top with remaining green onions and cilantro.

We're having this tonight with garlic bread. The REAL kind, where I roast garlic, smush it into butter and coat bread with it. YUM!

For truly al dente pasta, Guy says everything else should be ready BEFORE the pasta, even your salad.



Jacquelineand.... said...

Awww, thanks for the mention! The 'sketti recipe looks fab, let me know how you like it. :-)

Apartment Prepper said...

This sound good, I will have to copy this recipe. I've nominated you for a blog award - check it out http://apartmentprepper.com/?p=3859

Flatlander said...

A co-worker commented on the amazing aroma as I was reheating my leftover Dirty Bird Sketti at lunch today. I found your blog when I was trying to locate the recipe for her.

I can assure you that this is just as flavorful as the recipe makes it sound. All the different spices and herbs make it a party in your mouth!

We made the marinara from the Guy Fieri cookbook, as well, and it is tremendous. The yield is far more than you need for the Dirty Bird recipe, so we intend to use the extra as homemade pizza sauce this weekend. Great stuff!!!