This is a must-try recipe that's really delicious and flavoursome - you wont be disappointed!
Ingredients
- 2 tbs canola oil
- 1.8 kg chicken
- 1 brown onion finely chopped
- 3 garlic cloves crushed
- 1 tbs lemon rind, finely grated
- 1 1/2 cups chicken stock (liquid)
- 340 g marinated artichokes drained quartered
- 1/2 cup dry white wine
- 500 g risoni
- 2 tbs fresh oregano finely chopped
- 1 cup kalamata olives seeded
- 1 tbs lemon rind *extra
- 1/4 cup lemon juice
Method
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Step 1Heat half of the oil in a saucepan and cook chicken in batches until browned.
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Step 2Heat remaining oil in same pan and cook onion and garlic, stirring, until onion softens.
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Step 3Add rind, stock, artichokes and wine, and bring to the boil.
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Step 4Return chicken to pan, reduce heat, and simmer, covered, for 20 minutes, or until chicken is cooked through.
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Step 5Cook risoni in a large saucepan of boiling water, uncovered, until just tender, and drain.
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Step 6Remove chicken from pan, and stir oregano, olives, extra rind and juice into sauce.
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Step 7Serve chicken with sauce over risoni.
Recipe Notes
Risoni is a very small rice-shaped pasta, which is great in soups and casseroles, however for this dish I now tend to use rice, instead of risoni.
You could use all chicken drumsticks, or mixed pieces, but I usually use drumsticks and chicken thigh fillets.
I often throw in the juice from the artichokes into the dish.
If you like the sound of this recipe, you might also like this Moussaka.
Recipe Reviews (2)
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