Chicken chorizo, fennel roasted tomato risoni

Chicken chorizo, fennel roasted tomato risoni

This spicy one-bowl dish takes midweek entertaining to a new level. Try this Chicken chorizo, fennel roasted tomato risoni.

Serves 4–6

INGREDIENTS

• ½ chorizo, thinly sliced
• 15ml olive oil
• 1 small red onion, sliced
• 400g deboned chicken thigh fillets, cut into chunks
• 2 baby fennel bulbs, thinly sliced
• 10ml smoked paprika
• 15ml ground cumin
• 125g baby vine tomatoes
• 300g risoni (rice) pasta, cooked and drained
• 2 handfuls baby spinach leaves
• Salt and milled black pepper, to taste
• 30ml fennel fronds, chopped

TO SERVE

• Lemon or lime wedges

METHOD

HEAT a wide frying pan or paella pan and gently pan fry the chorizo slices for about 1–2 minutes per side. Transfer them to a plate and set aside.

RETURN the pan to the stove and add the olive oil. Increase the heat and fry the onion and chicken for 5 minutes, until golden brown.

ADD the fennel and cook for a further 5 minutes

STIR in the smoked paprika, cumin and tomatoes and simmer for 3–4 minutes.

ADD the cooked risoni pasta and spinach and simmer for 4–5 minutes.

ADD the reserved chorizo and season with salt and pepper. Stir in the chopped fennel fronds.

SERVE with lemon or lime wedges.

Print Recipe

Chicken chorizo, fennel roasted tom risoni

Serves: 4-6

Ingredients

• ½ chorizo, thinly sliced
• 15ml olive oil
• 1 small red onion, sliced
• 400g deboned chicken thigh fillets, cut into chunks
• 2 baby fennel bulbs, thinly sliced
• 10ml smoked paprika
• 15ml ground cumin
• 125g baby vine tomatoes
• 300g risoni (rice) pasta, cooked and drained
• 2 handfuls baby spinach leaves
• Salt and milled black pepper, to taste
• 30ml fennel fronds, chopped
• To serve
• Lemon or lime wedges

Instructions

1

Heat a wide frying pan or paella pan and gently pan fry the chorizo slices for about 1–2 minutes per side. Transfer them to a plate and set aside.

2

Return the pan to the stove and add the olive oil. Increase the heat and fry the onion and chicken for 5 minutes, until golden brown.

3

Add the fennel and cook for a further 5 minutes

4

Stir in the smoked paprika, cumin and tomatoes and simmer for 3–4 minutes.

5

Add the cooked risoni pasta and spinach and simmer for 4–5 minutes.

6

Add the reserved chorizo and season with salt and pepper. Stir in the chopped fennel fronds.

7

Serve with lemon or lime wedges.

ORIGNIALLY SEEN IN: Gardenandhome

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