One pot chicken risoni with crispy salami
Ingredients
Base
- 1/2 tbsp olive oil
- 100g/ 3 oz salami stick , cut into 3mm / 1/8″ thick rounds then chopped into small batons
- 2 x 250g / 8 oz chicken breasts (large), each cut in half horizontally to form 4 thin steaks
Chicken spice mix
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 3/4 tsp paprika
- 1/4 tsp sage powder (optional)
Creamy tomato parmesan risoni (orzo)
- 2 garlic cloves , finely minced
- 1/2 onion , finely chopped
- 1/4 cup chardonnay or other dry white wine , optional
- 1/4 cup tomato paste
- 1 1/4 cups risoni/orzo , uncooked
- 400g / 14 oz canned chickpeas , drained (or other beans)
- 3 cups chicken stock , low sodium (or veg stock)
- 1/2 tsp cooking / kosher salt
- 1/4 tsp black pepper
- 3/4 cup thickened / heavy cream (low-fat ok)
- 1/3 cup parmesan , finely grated
- 150g/ 5 oz baby spinach (or 4 cups kale pieces)
- 1/3 cup sun dried tomato , chopped (optional)
Optional garnish
- 2 tbsp roughly chopped basil (optional)
Instructions
- 1
Spice Mix - Mix the ingredients in a small bowl then sprinkle both sides of the chicken.
- 2
Crispy salami - Heat the oil in a large non-stick pan over medium high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove into a paper towel lined bowl using a slotted spoon, leaving the tasty salami fat in the pan.
- 3
Cook chicken - In the same pan, cook the chicken for 3 minutes on each side until dark golden and just cooked through (internal temperature 67°C/153°F). Remove onto a plate and cover loosely with foil to keep warm.
- 4
Sauté - Still on medium high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.
- 5
Risoni (orzo) - Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.
- 6
Simmer - Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.
- 7
Cream & spinach - Add the cream, parmesan, spinach and sun dried tomatoes (if using). Stir until the spinach is wilted then remove from the heat. The risoni should be oozy and tender.
- 8
Finish - Cut the chicken into thick slices. Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil (if using). Dig in!
