One-pan Greek Chicken Risoni

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings servings

Appliance/Function:

• Combi Steam oven

• Induction Cooktop

Preheat the Combi Steam oven to 50% steam and 180 °C fan bake. Peel and finely dice 1 brown onion. Peel and mince 3 garlic cloves. Dice 1 zucchini and 1 red capsicum into small cubes.

Cut 1 kg chicken thigh fillets into large bite-sized pieces. Place in a bowl with 2 tbsp olive oil, 2 tsp dried oregano, 1 tsp paprika, 1 tsp garlic powder, zest of 1 lemon, half the lemon juice, and ½ tsp salt . Toss to coat.

Heat a deep oven-proof roasting pan on induction level 7. Sear chicken pieces for 2–3 minutes each side until golden (they don’t need to cook through). Remove and set aside.

Lower the heat to level 5. Add diced onion and cook for 2 minutes until softened. Stir in garlic and cook for 1 minute. Add zucchini and capsicum and cook for 2 minutes. Add 2 cups risoni, 400 g canned diced tomatoes, 3 cups chicken stock and ½ cup water. Stir well to combine.

Place seared chicken pieces and 250 g cherry tomatoes on top of the risoni mixture. Transfer the pan to the oven, shelf level 1 in a compact model or shelf level 2 in a full-size oven. Bake for 25–30 minutes, until the risoni is tender and the chicken is cooked through. Stir halfway, and if it looks dry, add a splash more stock or water.

Remove from the oven. Stir in the remaining lemon juice, ½ cup kalamata olives, 100 g feta crumbled, and 2 tbsp fresh parsley. Season to taste with salt and pepper.

Spoon the chicken and risoni into bowls and serve warm, garnished with extra parsley and lemon wedges if desired.

The steam helps keep the risoni fluffy while preventing it from drying out, unlike standard ovens.

Swap chicken thighs for breast, but reduce oven time by 5 minutes.

For a gluten-free option, use gluten-free risoni or rice, and ensure stock is GF.