This flavourful Sicilian dish has a touch of Moroccan spice in it. The sauce is similar to a rich chicken Bolognese.

2 tablespoons olive oil

1 pound (500 grams) boned and skinned chicken thighs

Salt and freshly ground pepper

1 cup sliced leeks

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1 tablespoon chopped garlic

1/2 cup red wine

2 cups chicken stock, homemade or low sodium

1 cup canned tomatoes, chopped

1-inch piece cinnamon stick

2 star anise

2 teaspoons chopped fresh thyme

Pinch chili flakes

2 cups baby spinach

12 ounces (375 grams) orecchiette

1 ounce shaved Parmesan cheese, optional

Heat oil in sauté pan or deep skillet on medium-high heat. Season thighs with salt and pepper. Add chicken thighs to pan and sauté until browned on each side, about 2 minutes per side. Remove from pan.

Add leeks, carrots and celery to pan and sauté for 3 minutes or until softened slightly. Add garlic and cook for 1 minute. Pour in red wine and bring to boil. Boil until reduced by half, about 2 minutes. Add stock, tomatoes, cinnamon stick, star anise, thyme and chili flakes. Bring to boil, reduce heat to low, cover and simmer for 30 minutes.

Remove cover and add chicken. Cover again and cook for 20 to 25 minutes or until chicken is cooked through. Remove cinnamon and star anise. Remove chicken and shred. If sauce is too thin, bring to boil and reduce until slightly thickened.

Return shredded chicken to pan and add baby spinach. Cook for 1 minute longer or until spinach is wilted. Season sauce well with salt and pepper to taste.

While sauce is cooking, place large pot of salted water on high heat. When water comes to boil, add pasta and cook according to package directions. Drain and toss with sauce. Top with shaved Parmesan if desired. Serves 4.