Chicken Thighs With Tomato Zucchini Risoni

Feeds 5-6

Prep 5 mins

Cooking Time 35 mins


8-10 chicken thigh cutlets (bone in)

1 brown onion

2 cloves garlic

2 punnets of snacking tomatoes (400g)

2 small zucchini

1 heaped cup of baby spinach

3 tablespoons of parsley

2 cups of risoni (orzo) pasta

4 cups of chicken stock

Salt & pepper to taste

Chicken Thigh With Tomato and Zucchini Risoni
Chicken Tomato Risoni Plate


  1. Finely dice the onion and garlic.
  2. Half the snacking tomatoes.
  3. Cut the zucchini into cubes.
  4. Finely chop the parsley and set aside.
  5. Pat the chicken dry with a paper towel and season both sides with salt & pepper.
  6. Heat a large heavy base non-stick pan and place the chicken skin down. When browned, cook on the other side.
  7. Once the chicken has browned (but not cooked through) on both sides, remove them to a bowl.
  8. In the same pan, add the diced onion and garlic with a few extra tablespoons of olive oil. Scrape off all the chicken bits from the base of the pan.
  9. After a few minutes, add the tomatoes. Season with salt. Lightly press on the tomatoes so they release some of their juices. After a 5 minutes of cooking add in the zucchini.
  10. Cook the zucchini for a few minutes then add in the risoni pasta, stock and 2 tablespoons of parsley. Stir through and return the chicken thighs back to the pan, placing on top of the risoni pasta .
  11. Sprinkle over the baby spinach and  cover the dish with foil or a lid.
  12. Allow to cook for 10 minutes.
  13. Sprinkle the remaining parsley over the top and serve immediately
Chicken Thigh With Tomato and Zucchini Risoni

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