Risoni, or orzo, is a pasta resembling rice in shape and size. Stir regularly while cooking, as it absorbs all the liquid and flavour in the pan.

Creamy Tuscan chicken risoni 

Serves 4-6 

Ingredients

Glug of oil
6-8 chicken pieces on the bone
Salt and milled pepper
1 batch leek and mushroom sofrito
1 large packet (100g) tomato paste
120g sun-dried tomatoes in oil, sliced
1 can (400g) chopped and peeled tomatoes
2 cups (360g) risoni
2 cups chicken stock
1 cup milk or cream
Basil, for serving 

Method

1. Heat oil in a large skillet.
2. Season chicken and fry, browning on both sides, for about 8 minutes. (Work in batches to avoid over- crowding the pan.) Set aside.
3. Add sofrito, tomato paste and sun-dried tomatoes and fry for 3 minutes until tomato paste turns sticky.
4. Add in canned tomatoes, risoni, stock and cream (or milk) and stir to distribute evenly. Return chicken to skillet, gently placing chicken on top of risoni.
5. Cover and simmer for 23-25 minutes, stirring every 5 minutes to avoid catching. Top up with stock or water if mixture becomes too dry before chicken is cooked through.
6. Serve with basil and a drizzle of sun-dried tomato oil.

Good idea 
Swap chicken pieces for 4 chicken breast fillets. Remove once cooked, shred and stir into rice. It makes for easier eating and ensures there’s chicken with every bite. 

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

The post Creamy Tuscan chicken risoni  appeared first on MyKitchen.

Schiacciata con l’uva is a traditional Tuscan focaccia with grapes made for sharing around a table. Its sweet flavour makes it a delicious summertime treat you can enjoy for Sunday lunch with the fam!

MAKES 1 // COOKING TIME 1 hour 15 min

INGREDIENTS
2 tsp yeast
3 tbsp sugar
1½ cups warm water
2½ cups flour
¼ cup olive oil + to brush
2 tsp salt
1 bunch seedless red grapes

METHOD
1. Place the yeast and 1 tbsp sugar in the water and leave for 5 minutes, until foamy.
2. Bring together the flour, oil, salt and yeast mixture. Knead until the dough is smooth and elastic, about 5 minutes.
3. Form the dough into a ball, place in a greased bowl, cover with cling film and leave to proof for 30 minutes.
4. Preheat oven to 220°C and grease a deep baking tray.
5. Roll out the dough to fit the tray and brush the surface with a little extra oil.
6. Use your fingers to make small indentations all over the bread, then insert the grapes into them. Sprinkle with 2 tbsp sugar.
7. Bake for about 12 minutes, until the bread is golden brown and cooked through.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Tuscan focaccia with grapes appeared first on MyKitchen.