Sort ingredients
vogette
QR Code
Listen
Pdf
Cut chicken thigh into rough 3cm chunks.
Add to a bowl and season with oregano, paprika, lemon juice salt and pepper and extra virgin olive oil. Toss to coat.
Finely dice onion, chop garlic, dice zucchini and thinly slice parsley.
Heat olive oil in a heavy based frypan on medium-high. I've used a shallow cast iron frypan.
Add chicken. Cook for 3-4 minutes each side. (Cook chicken in two batches to not overcrowd the pan). Remove chicken from the pan.
Add another drizzle of oil and onion and garlic and cook for a few minutes until starting to soften. If there's lots of brown crusted bits on the bottom of the pan add a splash of stock to deglaze it.
Add diced zucchini for a further 2 mins.
Add dry orzo/rissoni and cook toasting it for a minute.
Add wine and allow it to bubble away for a minute.
Pour in hot chicken stock and bring to a simmer stirring occasionally so the pasta doesn't stick to the bottom.
Simmer for about 8 minutes stirring occasionally.
Add lemon juice, parsley and baby spinach.
Return chicken to the pan and heat through for a further few minutes. The pasta continues to absorbs stock while the dish cools. You can always add a splash more liquid if needed.
Season with salt and pepper.
Sprinkle with feta. Remove from the heat. Serve with extra lemon juice if preferred.