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Greek Chicken & Risoni
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 6 chicken thighs, skin on and bone in
  • 1 brown onion, finely chopped
  • 2 garlic cloves, sliced
  • ½ teaspoon of each ground cinnamon & sweet paprika
  • Maldon Sea Salt to season
  • 1 tablespoon Lurpak butter
  • 2 tablespoons tomato paste
  • 1 cup (250ml) chicken stock
  • 750ml passata
  • 2 fresh bay leaves
  • 250g cherry tomatoes on the vine
  • 400g dried risoni (orzo)
  • Chopped parsley & grated kefalotyri cheese*, to serve
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