Marry Me Chicken Risoni

 

• 2 tbsp olive oil
• ▢500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• ▢½ tsp sea salt flakes, plus extra to taste
• ▢1 tbsp freshly minced garlic
• ▢80 g (½ cup) roughly chopped sun-dried tomatoes in oil (see note 1)
• ▢1 tsp dried oregano
• ▢1 tsp dried thyme
• ▢1 tsp sweet paprika
• ▢200 g (7 oz) risoni (orzo)
• ▢500 ml (2 cups) chicken stock
• ▢1 tsp dijon mustard
• ▢250 ml (1 cup) thickened (whipping/heavy) cream
• ▢2 handfuls fresh baby spinach
• ▢50 g (½ cup) grated parmesan, plus extra to serve
• ▢Sea salt flakes, to taste
• ▢Freshly cracked black pepper, to taste

• Cook the chicken – Heat the olive oil in a large, heavy-based pan with a lid over medium–high heat. Add the chicken and cook, stirring, for 3–4 minutes until browned.
• Add the spices – Stir through the salt, garlic, sun-dried tomatoes, oregano, thyme and sweet paprika.
• Add the risoni, stock and cream – Add the risoni, chicken stock, dijon mustard and thick cream. Bring to a gentle simmer so that it is just bubbling.
• Cover and cook for 12–15 minutes or until the risoni is fully cooked – removing the lid to stir the risoni frequently, to stop the sauce from sticking to the base of the pan.
• Stir through the spinach and cheese – Remove the pan from the heat, add the spinach and parmesan and season to taste with extra salt and pepper (you may need no extra salt depending on how salty the chicken stock is).
• Serve – Sprinkle with extra parmesan just before serving and enjoy!