One Pot Chicken Risoni

Ingredients

• 1 lb / 500g chicken thighs, boneless skinless (or breast), cut into 2 cm / 1" pieces
• 2 garlic cloves, finely minced
• 1 tbsp dried oregano
• 1 tbsp olive oil
• 1/2 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp each salt and pepper
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 2 zucchini (medium, or 1 large), cut into 1cm / 1/3" cubes (Note 1)
• 1 red bell pepper/capsicum, cut into 1cm / 1/3" cubes (Note 1)
• 1 tbsp dried oregano
• 2 1/2 cups chicken broth/stock, low sodium
• 14 oz / 400g canned crushed tomatoes
• 1 tbsp tomato paste
• 1 1/2 cups orzo/risoni (Note 2)
• 1 1/2 cups cherry tomatoes (1 Australian punnet)
• 1 tsp cooking salt (kosher salt)
• 1/2 tsp black pepper
• 2 tbsp lemon juice, drizzling at end
• 1/2 cup (100g) Greek feta cheese, crumbled (not optional)
• Fresh oregano leaves (optional)

Steps

1. Marinade chicken – Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes. (Skip if in hurry, can also do overnight)
2. Preheat oven to 180°C/350°F (160°C fan).
3. Brown chicken (raw inside) – Heat 1 tablespoon olive oil in a a large oven proof skillet or pot over high heat (Note 3). Cook chicken until lightly browned but still pink inside. Remove from skillet.
4. Sauté vegetables – Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
5. Add everything else – Add risoni, oregano, chicken broth, tomato, tomato paste, salt and pepper.
6. Scatter chicken and cherry tomatoes across the surface (don't stir in).
7. Bake 15 minutes – Once the liquid comes to a simmer, transfer to the oven (no lid) and bake for 15 minutes (or until risoni is just cooked, tender but still firm). There may be liquid on the surface still – that's good!
8. Drizzle with lemon – Remove from oven, drizzle with lemon juice. Garnish with feta and fresh oregano leaves, if desired, then serve.