This is a great recipe for entertaining. It can be prepared ahead of time, is served warm rather than hot, and can please foodies and fussy eaters alike. This amount will serve 4-6, but the recipe can be easily doubled for a bigger crowd. The flavours are subtle, so I like to serve it with a Greek salad with lots of tangy feta cheese and olives.
500 - 700g chicken thighs, chopped into large chunks
1 lemon, zested and juiced
2-3 cloves of garlic, finely chopped
Salt and pepper
Generous sprinkle of dried thyme and oregano
Generous glug of extra virgin olive oil
1 tab butter
1 cup risoni
In a large oven-proof dish (a lasagne dish is ideal), toss chicken with herbs, salt, pepper, garlic, herbs, lemon juice, lemon zest and olive oil. If possible, marinate overnight or for a few hours.
Preheat oven to 190C
Add butter and pour 3/4 cup of hot water over the mixture so chicken is in 1-2cm of liquid. Cook 20-30 minutes or until lightly golden.
Add risoni and 1/4 to 1/2 cup of hot water. Mix to ensure pasta has enough liquid to cook. Cook for a further 30 minutes, checking occasionally and adding more water if needed, until pasta is cooked.