Chicken Risoni with Crispy Salami
Ingredients
- 1/2 Tablespoon Olive Oil
- 100 g Salami Stick cut into 3mm / 1/8″ thick rounds then chopped into small batons
- 8 oz Chicken Breasts (large), each cut in half horizontally to form 4 thin steaks
- 1/2 Tablespoon Cooking Salt / Kosher Salt
- 1/4 Tablespoon Black Pepper
- 1/2 Tablespoon Garlic Powder
- 3/4 Tablespoon Paprika
- 1/4 Tablespoon Sage Powder (optional)
- 2 Garlic Cloves finely minced
- 1/2 Onion finely chopped
- 1/4 Cup Chardonnay or Other Dry White Wine optional
- 1/4 Cup Tomato Paste
- 1 1/4 Cups Risoni / Orzo uncooked
- 400 g Canned Chickpeas drained
- 3 Cups Chicken Stock low sodium (or veg stock)
- 1/2 Tablespoon Cooking / Kosher Salt
- 1/4 Tablespoon Black Pepper
- 3/4 Cup Thickened / Heavy Cream low fat
- 1/3 Cup Parmesan finely grated
- 150 g Baby Spinach
- 1/3 Cup Sun Dried Tomato chopped
- 2 Tablespoon Roughly Chopped Basil optional
Instructions
- Mix the ingredients in a small bowl then sprinkle both sides of the chicken.
- Heat the oil in a large non-stick pan over medium high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove into a paper towel lined bowl using a slotted spoon, leaving the tasty salami fat in the pan.
- In the same pan, cook the chicken for 3 minutes on each side until dark golden and just cooked through (internal temperature 67°C/153°F). Remove onto a plate and cover loosely with foil to keep warm.
- Still on medium high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.
- Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.
- Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.
- Add the cream, parmesan, spinach and sun dried tomatoes (if using). Stir until the spinach is wilted then remove from the heat. The risoni should be oozy and tender.
- Cut the chicken into thick slices. Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil (if using). Dig in!
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