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The Art of Flavour Sunday e-magazine

 

One Pot - Braised Chicken with Leeks, Tomato, Zucchini and Risoni Pasta


A much loved one pot chicken recipe. A true classic with natural flavour from the leeks, tomato and the blended herbs and spices working beautifully with the pasta. Straightforward on a busy evening.

When you order you will receive the blended zip lock spice pouch together with a printed hard copy of your recipe.

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need. Serves 4

4 x Medium best quality chicken thighs, boned *

3 x Medium Zucchini - thickly sliced, not less than 1cm

Olive oil

1x Medium brown onion - diced

*1 x Medium leek - washed and thinly sliced

200g x Risoni pasta or similar......

1 x Tin whole Italian tomatoes*

2 x Cups Chicken Stock - See important note

1 x Cup pitted green olives - optional

3 x Teaspoons of the blended recipe spices from the Spice Pouch

1/2 x Cup torn mint leaves

The Pouch contains: Parsley, Oregano, Rosemary, Paprika, Thyme, Basil, Garlic Powder, Sea Salt, Black Pepper)

Method

Firstly lightly coat the chicken thighs with olive oil. Suggest they stay in one piece - then use 2 x teaspoons of the blended spices to evenly coat both sides of the chicken.

In a thick based casserole dish, add 2 x tablespoons olive oil then carefully brown the chicken (in batches if using more then two) then set aside.

Next, add a little more olive oil then add the onion, zucchini and leeks and cook to soften down and fully caramelise - about 15 minutes.

Then, add the remaining 4 x teaspoons of the spice blend and tomatoes then stir to bring the herbs and spices into the mix.

Next, add the risoni pasta and chicken stock and bring to boil for a moment.

Now, cut the chicken into your preferred portions - we simply cut in half, then return the chicken to the casserole, stir well and seal the dish with foil under the lid to preserve the steam.

Cook for 15 minutes over a medium/low heat to cook the pasta and the chicken. You will need to stir several times.

Then turn off heat and stir in the mint leaves. Allow to settle for 5 minutes before serving.

You will now have a lovely dish, all cooked in the one pot.

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