Greek Chicken & Risoni Bake

Ingredients:

• 1-2 tbsp olive oil
• 1 Butterflied Plain Chicken/500g Chicken Thigh fillets
• 1 red onion, diced
• 4 garlic cloves, crushed
• 1 cup fennel, diced
• 1 carrot, diced
• 2 tomatoes, diced
• 1.5 cups risoni
• 2 cups of salt-reduced chicken or vegetable stock
• 1 cup passata or tinned tomatoes
• 1 pinch salt & pepper
• 1 tablespoon fresh/dried oregano
• 200g cherry tomatoes, halved
• ¾ cup olives of choice
• 100g Greek feta cheese
• 1 handful fresh oregano/parsley for garnish (optional)

Method:

1. Preheat oven to 200°C. If using the butterflied chicken, cut chicken into thigh, breast and wing pieces. Heat saucepan, add olive oil and brown the butterflied chicken pieces or thigh fillets on each side for 2-3 minutes, remove from heat and pan.
2. Heat saucepan, add olive oil, garlic, onion and fennel and brown for 2 minutes. Then add carrots, risoni, diced tomatoes, stock, passata/tinned tomatoes, salt, pepper and oregano. Mix all ingredients until combined and the mixture has come to a boil, this should take approximately 3-5 minutes. Pour mixture into a deep baking tray (1.5L), place chicken on top and bake for 20-30 minutes. By this point, the chicken should be fully cooked, and the risoni should have partially absorbed the liquid.
3. Top bake with cherry tomatoes, crumbled feta and olives and bake for another 5 minutes. Garnish with fresh oregano/parsley leaves and enjoy your risoni bake!