Ingredients
Ingredients
- 1 cup risoni
- 355 ml chicken stock
- 120 ml cooking cream
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 tbsp extra virgin olive oil
- ½ cup sun-dried tomatoes
- 2 large handfuls baby spinach
- 50 g parmesan, finely grated
Chicken
- 500 g chicken thighs
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp Italian herbs
- 1 tbsp lemon juice
Method
Preheat oven to 200°C conventional (180°C fan-forced).
In a bowl, combine the chicken thighs with olive oil, smoked paprika, Italian herbs and lemon juice. Toss well to coat and set aside while you prepare the risoni.
In a large baking dish, add the risoni, chicken stock, cream, garlic, lemon juice, lemon zest, Italian seasoning, salt, pepper, olive oil and sun-dried tomatoes and spinach. Stir to combine.
Place the marinated chicken thighs evenly on top of the orzo mixture. Place optional lemon slices for presentation.
Cover with foil or a lid and bake for 30 minutes.
Remove from the oven, and sprinkle over the parmesan. Return to the oven (uncovered) for a further 10 minutes, or until the chicken is cooked through and the top is golden.
Allow to sit for a few minutes before serving. Finish with extra lemon or herbs if desired.
