Tomato chicken with risoni and feta
Tomato chicken with risoni and feta
Ingredients
Tomato chicken
- 4 small chicken thigh cutlets, with skin
- cooking oil spray
- 1 medium red onion, halved, cut into wedges
- 250 g chat (baby) potatoes, quartered
- 1 clove garlic, crushed
- 400 g can diced tomatoes
- 1 cup chicken stock
Risoni
- 1/2 cup risoni
- 1/4 cup pitted kalamata olives, sliced
- 1/3 cup chopped flat-leaf parsley
- 100 g feta, crumbled
Steps
Tomato chicken with risoni and feta
- Spray chicken with oil. Heat a deep medium frying pan over moderate heat. Cook chicken 8 minutes each side, or until well browned. Transfer to a heatproof plate.
- Add onion and potato to pan. Cook, turning, 2-3 minutes, until golden brown. Add garlic, tomato and stock; bring to the boil. Stir in risoni.
- Return chicken to pan. Bring to the boil. Reduce heat. Cook, covered, 15 minutes or until chicken is cooked and risoni tender. Remove from heat. Stand. covered, 5 minutes.
- Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.