Serves
4
Prep Time
15 minutes minutes
Cooking Time
25 minutes minutes
Ingredients
- 1 tablespoon olive oil
- 4 large chicken thigh fillets
- ½ teaspoon fennel seeds
- 1 teaspoon smoked paprika
- ¾ cup chicken stock
- 2 cups Leggo's Roasted Garlic & Onion Passata (Product Code - 13449)
- ¾ cup risoni
- 100g Sicilian olives
- Fresh parsley leaves, for garnish
- Steamed broccolini, for serving
Method
STEP 1Heat oil in a non stick frypan over medium heat. Add chicken and brown on both sides. Remove and season to taste.
STEP 2
Add fennel seeds and smoked paprika to frypan and cook until fragrant, approximately 1 minute.
STEP 3
Add stock, Leggo's Passata, risoni and bring to the boil. Transfer to a 2.5 litre baking dish and nestle chicken and olives into risoni.
STEP 4
Cook in a preheated oven at 180°C for 25 minutes or until chicken and risoni are fully cooked. Garnish with parsley and serve with steamed broccolini.
Tips
Add extra stock or boiling water if risoni mixture is too dry during cooking.