One Pot Greek Chicken Risoni

Ingredients

Scaled for your household (5 portions) · original serves 5

• Chicken thigh fillets500 g
  boneless, skinless, cut into 2 cm pieces
• Garlic cloves4
  Original recipe breakdown · used in multiple steps

  • 2 garlic cloves — for chicken marinade
  • 2 garlic cloves — for risoni
• Dried oregano2 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp dried oregano — for chicken marinade
  • 1 tbsp dried oregano — for risoni
• Olive oil3 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp olive oil — for chicken marinade
  • 2 tbsp olive oil — for risoni
• Lemon½ + 2 tbsp
  Original recipe breakdown · used in multiple steps

  • 1/2 tbsp lemon juice plus 1 tsp zest — for marinade
  • 2 tbsp lemon juice — for finishing
• Salt1½ tsp
  Original recipe breakdown · used in multiple steps

  • 1/2 tsp salt — for chicken
  • 1 tsp cooking salt — for risoni
• Black pepper1 tsp
  Original recipe breakdown · used in multiple steps

  • 1/2 tsp black pepper — for chicken
  • 1/2 tsp black pepper — for risoni
• Brown onion1
  small
• Zucchini2
  cut into 1 cm cubes
• Red capsicum1
  cut into 1 cm cubes
• Chicken stock2½ cup
• Tinned diced tomatoes400 g
• Tomato puree (paste)1 tbsp
• Orzo (risoni)1½ cup
• Cherry tomatoes1½ cup
  1 Australian punnet
• Feta100 g
  crumbled

Method

1. 1

   Combine the chicken with the garlic, oregano, olive oil, lemon juice, lemon zest, salt and pepper. Leave to marinate for 20 minutes if time allows.

   20 min
2. 2

   Preheat the oven to 180°C conventional or 160°C fan-forced.

   180°C
3. 3

   Heat an ovenproof skillet or pot over high heat and brown the chicken briefly so it colours on the outside while remaining undercooked in the centre. Remove it from the pan.

4. 4

   Add olive oil, garlic and onion to the same pan and cook for 1 minute. Add the zucchini and capsicum and cook for another 2 minutes.

   3 min
5. 5

   Stir in the risoni, oregano, chicken stock, crushed tomatoes, tomato paste, salt and pepper. Bring the liquid to a simmer.

6. 6

   Scatter the browned chicken and cherry tomatoes over the surface without stirring them in. Transfer the uncovered pan to the oven as soon as the liquid is simmering.

7. 7

   Bake for about 15 minutes, until the risoni is just tender but still firm. Some liquid remaining on the surface is expected.

   15 min 180°C
8. 8

   Remove from the oven, drizzle with the finishing lemon juice and scatter over the feta before serving.