Chicken with rissoni, tomato, zucchini and mint
i cook this in a heavy based casserole dish, its beautiful!
1/4 cup oil
1kg chicken thighs halved
2 zucchinis thickly sliced
2 leeks thinly sliced
6 roma tomatos, coarsely chopped
1 1/3 cups risoni
1 1/3 cups green olives
2 cups chicken stock
1/3 cup mint leaves torn
cook chicken in batches in 2 tbs of oil, remove and drain on paper, add remaining oil, zucchini and leek, cook 5 mins, add tomatos cook 1 minute, then add risoni, olives, stock bring to boil, add chicken, stire well, cover with tight fitting lid and simmer gently, stirring occasionally for 10 mins, remove from heat,stand 5 mins, season and add mint!
