One pot chicken with dill, risoni and tzatziki

Everyone loves a one-pot dinner and this is one of the best we’ve found. Super tasty and easy, the richness of the chicken and spiced garlicky risoni is perfectly set off by a few generous dollops of our Fresh Fodder Tzatziki!

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Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

4 tbsp olive oil

6-8 chicken thighs (preferably skin on and bone in)

1 red onion, peeled and thinly sliced

3 cloves garlic, peeled and finely chopped

1 tbsp smoked paprika

250g risoni

500mls hot chicken stock

1 punnet (about two handfuls) cherry tomatoes

1 small handful parsley, finely chopped

2 tbsp dill, finely chopped

 

To serve:

1 tub Fresh Fodder Tzatziki

Parsley, finely chopped

Method

Preheat oven to 200C. Place the oil in an oven-proof, high-sided heavy frying pan on medium-high. Season the chicken pieces and brown in batches (two or three at a time) and set aside. 

 

Reduce the heat to medium-low, add a little more olive oil, add the red onion and cook for about 5 minutes or until soft. Add the garlic and paprika and cook for a further few minutes. Now add the risoni and stir so everything is well coated. Top with the chicken and tomatoes and pour over the stock. If your frying pan isn’t oven proof, transfer to a baking pan. 

 

Place in the oven and cook for 45 minutes or until the stock has been absorbed into the risen and the chicken is cooked through. Serve with Fresh Fodder Tzatziki, the herbs and chilli flakes.

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