This is a great one tray bake, for an easy dinner, and wonderful for leftovers. Kids love it, parents love it- mama/papa's love the easy clean up!
Chicken, Risoni + Pea one tray bake
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Chicken, Risoni and Pea on try bake
Rated 5.0 stars by 1 users
Category
one tray bake
Cuisine
Mediterranean
Author:
Emma Aouad
Servings
8-10
Prep Time
10 minutes
Cook Time
1
I love this recipe for so many reasons. It's cost effective, time efficient, great for left overs, and feeds the whole family with little washing up.
This recipe calls for chicken thighs however you could use a breast instead. Fun fact, the darker the meat, the greater the heme source of iron within the animal protein (hence the use of thighs- also its a little mote cost effective and is a little softer in a bake).
My favourite touch is the sliced lemons in top, which give it a nice bitter after taste (also the rind in lemon is extremely therapeutic for gut health and liver detoxification).
Enjoy!
Ingredients
-
1kg of Chicken Thighs
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2 cups of Risoni
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1 cup of frozen Peas
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1 litre of Chicken or Vegetable Stock
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1 Leek, finely chopped
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3 cloves of Garlic, minced
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2 tablespoons of Butter
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1 tablespoon of Dijon Mustard
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½ cup Verjuice (or white wine vinegar)
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1 Lemon, finely sliced
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Salt
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Pepper
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5-8 stalks of Lemon Thyme
Directions
Preheat the oven to 180 degrees.
In a baking tray over the stove (I have gas and light up two 2 bunsen burners and pop the tray over the 2), sauté the leeks, garlic and peas in butter.
Add the chicken thighs and sear on both sides.
Combine stock, verjuice and dijon mustard in another bowl. Once combined pour into the baking tray.
Add risoni, sea salt, pepper and lemon thyme and mix so the liquid is covering all the ingredients.
Place sliced lemon over the top of the dish and cover with foil. Pop in the oven.
After approx 20 minutes, take the dish out of the oven and give it a little stir, checking the risoni is cooked. Pop back in the oven for another 40 minutes.
Your dish is ready with the liquid is absorbed into the risoni and the chicken is soft and falling apart.
Enjoy!
Recipe Note
I like to use an enamel or cast iron baking tray as it cooks evenly and is non-toxic.