[B-Version] NZ Slow-Cooked Chicken & Creamy Risoni
with Broccoli & Double Parmesan Cheese
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
450 g
Chicken Drumsticks
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Courgette
1
Leek
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken drumsticks, garlic & herb spice blend, a pinch of salt and pepper and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove from oven and remove foil. • Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish!
• Meanwhile, thinly slice leek. • Cut courgette into thin half-moons. Finely chop garlic.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni and set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Add leek and courgette and cook, until softened, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. • Add the longlife cream (see ingredients), chicken-style stock powder, the butter and a generous pinch of pepper. Stir to combine.
• Stir baby spinach leaves through risoni until wilted. Season to taste.
If you've doubled the cheese, serve it like the above!
