Ingredients
- 2 tbs canola oil
- 1.8 kg chicken
- 1 brown onion finely chopped
- 3 garlic cloves crushed
- 1 tbs lemon rind, finely grated
- 2 cubes OXO Chicken Stock
- 340 g marinated artichokes drained quartered
- 1/2 cup dry white wine
- 500 g risoni
- 2 tbs fresh oregano finely chopped
- 1 cup kalamata olives seeded
- 1 tbs lemon rind *extra
- 1/4 cup lemon juice
Method
- Heat half of the oil in a saucepan and cook chicken in batches until browned.
- Heat remaining oil in same pan and cook onion and garlic, stirring, until onion softens.
- Add rind, OXO stock, artichokes and wine, and bring to the boil.
- Return chicken to pan, reduce heat, and simmer, covered, for 20 minutes, or until chicken is cooked through.
- Cook risoni in a large saucepan of boiling water, uncovered, until just tender, and drain.
- Remove chicken from pan, and stir oregano, olives, extra rind and juice into sauce.
To serve
Serve chicken with sauce over risoni.
Serves 4
