Ingredients

• 6 x Chicken Cutlets, bone in, skin on. Patted dry

• 1 x Medium/large red onion, diced

• 3 x Garlic cloves, finely diced

• 2 x Tablespoons unsalted butter

• Olive oil

• 1 x Medium Zucchini, sliced

• 2 x Teaspoons freshly ground star anise

• 2 x Teaspoons ground coriander

• 2 x Teaspoons cinnamon, ground.

• 1 x Tablespoon fresh ginger, finely grated

• 1 x Cup dry white wine

• 250g x Risoni pasta

• 2 x Cups best homemade chicken stock

• Black pepper, ground to your taste

• 2 x Tablespoons lemon zest

Preparation

In a medium hot pan, suitable for the oven (refer note) melt the butter then place the six chicken cutlets skin side down. Cook until skin is crisp and brown, then turn over and brown the underside of the chicken. Remove.

Now in the same pan add the red onion and garlic, adding a little olive oil if needed and stir to fully caramelise - about 15 minutes.

Then add the wine and allow to evaporate and reduce. 2 minutes. Now add the spices, fresh ginger, black pepper and one cup of the stock and gently stir.

Next add the risoni , stir then slowly add the other half of the stock, stirring constantly, letting the risoni absorb the stock and the pan flavours. Add a little water if the risoni starts to stick - continue to stir until the risoni is tender then add the lemon lemon juice and stir to blend.

Next return the chicken to the dish placing the chicken on top of the risoni and sprinkle the sumac over the chicken. Bake in a moderate oven for 45 minutes until the chicken is firm

Important: Should your pan not be suitable for the oven simply transfer the risoni to an oven proof baking dish and add the chicken.

Comments: This recipe is ok without added salt - If a little salt works for your diet add with the spices.